Duck in Coconut Curry
- SERVINGS: 4
Succulent sliced duck breasts provide an excellent base for the sweet, hot and tangy curry sauce.
- Four 5-ounce duck breast halves, skin on
- 2 teaspoons soy sauce
- 1 teaspoon vegetable oil
- Kosher salt
- 1 1/2 cups thick unsweetened coconut milk (See Note)
- 3 tablespoons Panaeng Chile Paste
- 2 cups thin unsweetened coconut milk (See Note)
- 1 tablesppon tamarind concentrate dissolved in 1 tablespoon boiling water (See Note)
- 2 tablespoons Thai fish sauce (nam pla) (See Note)
- 2 teaspoons palm sugar (See Note)
- 8 canned lychees, drained
- 2 teaspoons fresh lime juice
- 1 fresh red Thai chile, thinly sliced crosswise (See Note)
- 1 fresh or frozen kaffir lime leaf, thinly sliced (See Note)
- 4 fresh basil leaves, thinly sliced
- Steamed jasmine rice, for serving
- Preheat the broiler. Deeply score the duck breasts in a crosshatch pattern. Rub the soy sauce and oil over the breasts and season with salt. Arrange the duck, skin side down, on a baking sheet and broil for 2 minutes. Turn the breasts and broil for 3 more minutes, or until the skin is crisp and the meat is medium rare. Let rest for 5 minutes, then slice the meat across the grain 1/4 inch thick.
- In a large saucepan, bring the thick coconut milk to a simmer over high heat. Stir in the Panaeng Chile Paste, reduce the heat to low and cook, stirring, for 5 minutes. Stir in the tamarind liquid, fish sauce and palm sugar.
- In a small bowl, combine the lychees, lime juice and a pinch of salt. Add the duck to the curry sauce and cook over moderate heat just until warmed through. Transfer the curry to a shallow bowl and garnish with the lychees, Thai chile, lime leaf and basil. Serve with steamed rice.
Red wine is the classic choice for duck; choose one with a fruity spiciness to match the coconut accents like a California Zinfandel or Australian Grenache.