Duck with Red Curry and Jasmine Rice

A stunning dish consisting of duck breast in a pleasantly spicy red curry sauce. It stimulates the taste buds and is balanced by the sweetness of pineapple.


– Duck breast (large)12
– pineapple (small)1/41/2
– tomato12
– red bell pepper11
– onion1 small1 large
– garlic2 cloves4 cloves
– fresh ginger2 cm root4 cm root
– red curry paste50 g50 g
– coconut milk400 ml400 ml
– coconut oil1 tbsp2 tbsp
– coriander1/2 bunch1 bunch

You will need

salt, pepper, grater, saucepan, small pot, deep frying pan, frying pan.

*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***

Energy687.9 kJ6379.3 kJ
Energy165.0 kcal1529.9 kcal
Fat11.2 g102.6 g
of which saturates6.2 g57.4 g
Carbohydrate12.1 g112.2 g
of which sugars3.5 g32.5 g
Added Sugar0.0 g0.0 g
Protein3.8 g34.9 g
Salt0.4 g3.3 g


14. Czerwone curry z kaczką i ryżem jaśminowym


Peel the pineapple, remove the hard centre and cut into medium-thick cubes.

14. Czerwone curry z kaczką i ryżem jaśminowym


Peel the onion and cut it into 4 parts lengthwise then crosswise.
Peel the garlic cloves and cut into slices. Peel the ginger (it’s easiest to scrape it with a teaspoon) and grate it on a fine-mesh grater.
Cut the peppers into medium-sized pieces. Wash the tomatoes and dice them. Wash the coriander, dry and chop it.
In a saucepan, bring half of the coconut milk to a boil and dissolve the curry paste in it.

14. Czerwone curry z kaczką i ryżem jaśminowym


Pour the coconut oil into a pan and fry the grated ginger, onion and garlic in it for 2-3 minutes. Then add the pineapple, peppers, and tomatoes.
Pour in the curry sauce and mix thoroughly. Then gradually add the rest of the coconut milk and simmer it, stirring occasionally for about 5 minutes. At the end, try it and season with salt and pepper to your taste.

14. Czerwone curry z kaczką i ryżem jaśminowym


In the meantime, boil 400 ml (800 ml) of water and add 2/3 tbsp of salt. Put the rice in boiling water and cook for about 12 minutes, stirring occasionally to avoid the rice sticking to the bottom of the pot. If the water evaporates before the rice is cooked, add a little water. Put the rice in a strainer and pour warm water on it.

14. Czerwone curry z kaczką i ryżem jaśminowym


At the same time, dry the duck breasts with a paper towel, sprinkle gently with salt and pepper, and cut the skin across and lengthwise. Put the duck skin side down on a cold frying pan and heat it over medium heat until the fat starts to melt. Fry it for about 8-10 minutes and pour out the melted fat. Then turn it gently with the spatula to the other side and fry for another 6 minutes.
Be careful not to stab the duck with a knife or fork as it will lose its juices and become tough.
Transfer the fried duck breast from the pan to a wooden cutting board or plate and let the meat “rest” for another 5-6 minutes.
During this time, the temperature of the meat becomes even, and the meat becomes juicy.

14. Czerwone curry z kaczką i ryżem jaśminowym


Cut the duck into thin slices.
Place a portion of rice in small bowls and a portion of delicious curry into larger bowls. Place the duck slices on the curry, sprinkle with fresh coriander and it’s ready.
Enjoy your meal!

You can save the remaining fat for frying various cutlets or eggs – duck fat is healthy and tasty. Just put it into a jar.

1 porcja
40/ pln
  • Typ kuchni - thai
  • Główny składnik - poultry
  • Poziom ostrości - medium spicy
  • Poziom trudności - master
  • Czas przygotowania - 60