Serves 4
135 min
Vietnamese Duck Curry with Crusty Bread
Recipe GLPRe27f94e7bdcd94
A rich and aromatic Vietnamese-style duck curry featuring tender duck breast and confit duck leg simmered in a fragrant coconut curry sauce with roasted taro root. The curry is built from a smooth paste of garlic, lemongrass, fresh ginger, and Thai red curry paste, then simmered for depth and complexity. Finished with fresh Thai basil and scallions, this dish is served alongside crusty bread for soaking up the savory, subtly spiced sauce.
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Ingredients
10 small garlic cloves
4 stalks lemongrass, cut into 2-inch pieces
2 medium onions, roughly chopped
1 Fresno chile pepper or jalapeño pepper
1 3-inch piece fresh ginger, peeled
2 tablespoons Thai red curry paste
1 tablespoon salt, plus more to taste
1 teaspoon whole black peppercorns
1/4 cup vegetable oil, divided
3 (13.5-ounce) cans coconut milk
5 cups duck stock
1 tablespoon granulated sugar
2 tablespoons fish sauce
1 medium taro root, peeled
2 tablespoons extra-virgin olive oil, divided
2 duck breasts (about 8 ounces each)
Salt and freshly ground black pepper to taste
2 confit duck legs
24 fresh Thai basil leaves
1 bunch scallions, sliced
Artisan bread or steamed rice for serving
Directions
In a blender or food processor, combine the garlic cloves, lemongrass pieces, chopped onions, chile pepper, fresh ginger, Thai red curry paste, salt, and black peppercorns. Blend or process until the mixture reaches a very smooth and uniform paste consistency.
Heat the vegetable oil in a medium pot over medium heat. Pour in the curry paste mixture and cook for about 10 minutes, stirring occasionally, until the color deepens to a darker shade and the flavors become more concentrated and fragrant.
Stir in the coconut milk and duck stock until fully combined. Increase the heat to medium-high and bring the curry to a gentle simmer. Continue simmering for approximately 1 hour, or until the liquid has reduced by half, which will intensify the flavors. Taste and season with the sugar and fish sauce.
While the curry simmers, preheat your oven to 425°F. Peel the taro root and cut it into medium dice pieces, yielding about 3 cups total. Toss the taro on a rimmed baking sheet with 1 tablespoon of the olive oil. Roast for about 15 minutes until the pieces are tender and lightly golden at the edges.
Using a sharp knife, score the skin of each duck breast diagonally in two directions to create a diamond pattern across the surface, being careful not to cut into the flesh underneath. Season both sides generously with salt and black pepper.
Heat the remaining 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Place the duck breasts skin-side down in the pan and sear for about 5 minutes until the skin is golden brown and crispy (the meat will not be fully cooked at this stage). Remove from heat and let cool slightly, then slice the duck breasts lengthwise into 1/4-inch thick slices.
Add the roasted taro root and confit duck legs to the simmering curry. Stir gently and continue simmering until heated through, about 3 to 4 minutes. Carefully add the sliced duck breast and simmer for approximately 5 minutes more, until the meat reaches an internal temperature of 165°F for medium doneness.
Remove from heat and gently fold in the fresh Thai basil leaves. Divide the curry and duck between four serving bowls, distributing the sauce evenly. Garnish each bowl with additional sliced scallions and a few fresh Thai basil leaves. Serve immediately alongside warm crusty bread or steamed rice.
