The sauce for this duck breast is Thai-inspired. The addition of coconut milk, lemon grass and hot spices give a depth of flavour to the sauce, which is enriched when served over the duck breasts. If you can’t get duck breasts, use chicken breasts as a substitute.
- 1 can (398 mL) coconut milk
- 1 tbsp Thai red curry paste (or more to taste)
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 2 lemongrass stalks, each 4-inches long
- 1 cup chopped onion
- 1 cup drained chopped canned tomatoes, crushed
- 1 cup chicken stock
- 2 tbsp fish sauce
- 1 tsp grated lime rind
- 1 tsp sugar
- 1 tbsp lime juice (optional)
- 1 cup green peas
- 2 Moulard or Muscovy duck breasts
- Salt and freshly ground pepper
- 3 tbsp chopped mint
Place coconut milk in a large skillet over high heat and bring to a boil. Boil for 8 to 10 minutes or until the fat is just starting to separate. Stir in curry paste, ginger, garlic and lemon grass. Reduce heat to medium-low and continue to simmer until curry paste is fragrant, about 2 minutes.
Add onion and simmer for 2 minutes longer. Add tomatoes, chicken stock, fish sauce, lime rind and sugar; simmer for 15 minutes or until sauce is slightly thickened and fragrant. Remove lemon grass. Stir in lime juice and peas. Simmer for 2 minutes or until peas are just cooked through.
Preheat oven to 450°F (230°C).
Score skin of duck breasts in a diagonal pattern, cutting through the fat but not the meat. Season with salt and pepper. Set in a cold ovenproof skillet, skin-side down, and place on medium heat. Cook for 2 minutes. Reduce heat to low and cook for 15 minutes or until fat is rendered and skin is beginning to crisp. Drain fat. Return heat to medium and sear duck for 1 minute on the flesh side.
Place skillet in oven and bake 10 to 12 minutes or until duck is medium-rare. Remove from skillet and let rest for 5 minutes.
Thinly slice duck. Place a pool of the curry sauce on a plate and add the duck slices on top. Sprinkle with mint. Serve with rice, if desired.