Category Archives: Duck


Crispy Duck Breast over a Red Thai Curry Sauce

Duck-red-curryInspired from a dish I have eaten many times, street food, in Thailand when I was living there.

Key feature to the dish is the crispy skin of the duck breast. (This is the thing that so many people get stressed about with duck, we can show its not hard at all to do).

Personal note:

This dish has a slight fusion, Chinese, Thai, Pacific

Serves 2


2 Skin-on duck breast
1 teaspoon Chinese five-spice powder
1 teaspoon salt
1 tablespoon fresh peppercorns (ground)
4 fresh green chilli, seeded and chopped very fine
4 cloves garlic, finely minced
1 ½ cups coconut milk
½ cup chicken or vegetable stock, water can be used if there is no stock
4 tablespoon red curry paste
2 tablespoons raw sugar
2 tablespoons fish sauce
10 green seedless grapes
½ cup pineapple pieces
10 cherry tomatoes

for the garnish
2 green or red bell peppers, thinly sliced
2 tbsp Thai basil, sliced
2 leaves kaffir lime leaves, sliced into fine slivers


Mix the Chinese five-spice powder with the salt and rub the duck breast on all sides.

Place duck skin down onto cold, un-greased and oil-less pan. Turn up the heat to high and allow duck skin to crisp. Do not touch, move or flip duck until meat is cooked half way and skin is crisp, about 5-7 minutes. Flip duck to cook other side for an additional 5-6 minutes. Once underside is cooked, angle pan to cook the edges of duck.

Remove duck from the pan to a warmed plate and allow to rest. Don’t cover as the skin will absorb the steam and will loose the crispy texture. It will rest easily for 10 minutes.

In the hot pan sauté the red curry paste, peppercorn, garlic and chili with duck fat for 30-45 seconds and add coconut milk and stock/water to pan and bring to a boil.

Once its come to a rolling boil add and stir in the grapes, pineapples and tomatoes. Add sugar and fish sauce. As soon as curry sauce starts to boil again, stir in bell peppers and remove from heat. Stir in the Thai basil and sliced kaffir lime leaves.

Add the sauce evenly to two warmed bowls. Slice the crispy duck breasts and place on top of curry sauce. Drizzle coconut milk onto duck and serve (optional).

Can be serve with steamed jasmine rice as a side or as it is.

Duck Frittata


2 – 200g (7oz) boneless duck breasts

8 large eggs

2 tbsp honey

1/2 cup whole milk

1/2 cup sliced spring onions (green onions)

1/4 teaspoon fresh ground black pepper

1 cup vintage gouda cheese, shredded, divided 


Heat oven to 190°C (375°F). Lightly score the skin of the duck breasts, taking care not to cut into the meat. 

Heat a heavy, large nonstick oven-proof skillet over medium heat until hot. Place duck in skillet skin sides down. Cook 8 to 9 minutes or until skin is crisp and golden brown. Turn duck and continue cooking for 3 minutes. 

Transfer duck to a small baking sheet (reserve drippings in skillet.) Coat with the honey and bake duck 8 to 10 minutes and then transfer the duck to a carving board and let stand until cooled, 10 to 15 minutes. Once cooled remove the skin from duck. Cut duck into 1/2 inch pieces and set aside. 

Preheat grill on your oven (broiler). Beat eggs in a large bowl and then beat in the milk, spring onions, salt and pepper. Stir in duck and 1/2 cup of the cheese. 

Measure drippings in skillet and if they are less than 2 tablespoons of drippings, add duck fat or butter to equal 2 tablespoons. Place skillet over medium-high heat until drippings are hot. Add egg mixture; cook without stirring until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, 4 to 5 minutes. 

Sprinkle remaining 1/2 cup cheese over egg mixture; transfer to grill (broiler) and cook 150mm (6 inches) from heat source for 2 to 3 minutes or until eggs are set and cheese is melted and golden brown. Remove from the oven and rest for 10 minutes. 

Cut into wedges. Serve warm or at room temperature.