Thai Orange Duck
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4duck breasts, 2½ to 3 pounds
- 2Seville oranges
- 113½-ounce can coconut milk
- 1½tablespoons masaman or red Thai curry paste
- 1½cups chicken broth
- 3kaffir lime leaves, cut into thin strips
- 5cardamom pods, bruised
- 1½cups small green Thai eggplants, trimmed, or 1 cup sugar snap peas
- 1cup bamboo shoots
- 2tablespoons fish sauce
- Chopped fresh Thai basil or cilantro, for garnis
Nutritional analysis per serving (4 servings)
497 calories; 29 grams fat; 21 grams saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 41 grams protein; 977 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler. Broil duck breasts until skin is crisp and meat is pink, about 5 minutes a side. Allow to rest, then slice diagonally. Alternatively, pan-fry breasts until just pink in center. Slice, and set aside.
- Step 2
With a fine microplane grater, grate zest of oranges, and set aside. In a wide saucepan, combine creamy top of coconut milk with curry paste. Place over medium-low heat, and whisk to make a smooth paste. Add rest of can of coconut milk, chicken broth, kaffir lime leaves and cardamom.
- Step 3
If using eggplants, add them to pan with duck pieces. Bring to a boil, then reduce heat to low, and simmer until eggplants are tender, about 15 minutes. Add bamboo shoots, fish sauce and orange zest. Cut one orange into peeled segments. Cut each segment in two, discarding any seeds, and add to curry. Juice remaining orange, and add juice to curry. If using sugar snaps, add them to curry, and cook 1 to 2 minutes. Pour mixture into bowls, garnish, and serve.
Private Notes
Comments
Fantastic orange twist on a Thai classic. I actually really love that it has no garlic; I love garlic, but a dish without it is often quite refreshing to the palate. To ease the slicing of the duck after cooking, try chilling it.
Lime juice, perhaps? Squeezed on at the end?
Authentic? No. Delicious and easy? Yes!! Come on…it’s a delicious curry for 45 mins of work instead of hours. I would recommend sautéeing sliced ginger and garlic before pouring in the coconut milk & curry paste. We used a navel orange, added sliced mushrooms and baby bok choy and served it over wide flat noodles. Broiling duck was a new technique for us-quick & easy clean up with aluminum foil. Don’t add the sliced duck until plating or the curry will over cook it. Will make again!
I’ve made this many times and will also recommend NOT cooking the duck in the curry. Broil or pan sear and then slice right before serving. Let just warm up in the soup.
I went to my grocery store and 2 pounds of duck breast was going to cost me $80!!!! I substituted bone-in, skin-on chicken bones that I deboned but kept the skin on. I also used a splash of lime juice in place of the kafir lime leaves. Came out great and didn’t miss the duck.
A delicious take on a classic dish; the orange adds a lovely freshness. I added a spoonful of sugar to make the curry more authentic,
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