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Breast of Duck Curry

This easy duck curry recipe is beyond delicious and comes together in under 30 minutes for the perfect weeknight meal. Serve over rice or potatoes and enjoy!

Closer view of curry covering duck breast with zucchini and spinach

Did you have duck as a kid? Not me. I didn’t have duck until I was well into my forties and I didn’t know what I was missing! Why didn’t I have duck before? Probably because I think of duck as a cute, little water bird. I never thought of it as food.

But, I’m over that now and have been for a while. I make roasted duck and Christopher and we enjoy it immensely!

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This recipe has so much going for it. The taste is out of the world, the duck is tender, delicious, crispy and smothered in a tasty curry sauce. And it’s a perfect way to make leftover duck. Try it and see, you’re going to love it.

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Helpful tips

  • Crispy duck and curry sauce goes so well on rice.
  • Instead of yellow curry paste, you could use either green or red curry paste. I prefer the yellow paste in this dish.
  • Here are the run down of what’s in my curry paste: shallots, garlic cloves, ginger, cilantro, curry powder, turmeric powder, salt, and pepper. Click here for the recipe.
A white deep bowl with a breast of duck with curry sauce on it along with some zucchini
Photo Credit: Dishes Delish.

How to make breast of duck curry

Pre-step

Take out my medium Dutch oven or medium stockpot and line a small jelly roll pan with foil.

Step one

Gather the ingredients – curry paste, onion, garlic, chicken broth, coconut milk, and fish sauce.

Curry on a spoon with chopped onions, fish sauce and coconut milk in the background

Step two

Chop onion in chunks and heat up the Dutch oven on medium heat.

Step three

Add olive oil and once that heats up (shimmers), add the onions and sauté for 10 minutes.

Step four

Add garlic and continue sautéing for 2 minutes.

Step five

Add heaping 1/2 cup of curry paste to the onions.

Onions and curry in a pan with coconut milk in the background

Step six

Turn the heat up to medium-high heat. Pour in some fish sauce, coconut milk, and chicken broth and bring to a boil. Turn down to a simmer and cook for 5 minutes.

Step seven

Add spinach, stir and take off heat.

Step eight

Put the oven rack on the highest level and turn oven to broil/high.

Step nine

Place leftover roasted duck breasts on pan and place under broiler to crisp up the skin for 2 minutes.

Duck breasts broiled on a foil lined pan and spinach in the background

Step ten

Cut breasts in slices and place on the plates. I add baked zucchini and spoon curry sauce over the duck breasts!

Two plates of duck in curry with zucchini

Now for a immersive photo.

Overhead view of curry covering duck breast with zucchini and spinach

Doesn’t it make you want to plant your face in the bowl? It does me!

This duck curry recipe dish is super delicious!

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Plated duck curry with zucchini in a white plate - square

Breast of Duck Curry

This easy duck curry recipe is beyond delicious and comes together in under 30 minutes for the perfect weeknight meal. Serve over rice or potatoes and enjoy!
5 from 19 votes
Print Pin Rate
Course: Dinner
Cuisine: Poultry
Keyword: curry dish, duck curry, leftover duck
Prep Time: 5 minutes
Cook Time: 19 minutes
Total Time: 24 minutes
Servings: 2 servings
Calories: 383kcal

Ingredients

  • 2 tablespoons olive oil (extra virgin)
  • 2 large onions (chopped in chunks)
  • 2 teaspoons garlic paste (or 2 cloves crushed)
  • 1/2 cup yellow curry paste
  • 15 ounces coconut milk (1 can)
  • 2 teaspoons fish sauce
  • 3/4 cup chicken broth
  • 2 cups baby spinach
  • 2 duck breasts (cooked or 2 chicken breasts)

Instructions

  • Heat a deep sauté pan on medium. Add oil and once that heats up, add onions and sauté for 10 minutes.
    2 tablespoons olive oil, 2 large onions
  • Add garlic and sauté for another 2 minutes.
    2 teaspoons garlic paste
  • Add yellow curry paste, fish sauce, coconut milk and chicken broth and let it come to a simmer. Cook for 5 minutes.
    1/2 cup yellow curry paste, 15 ounces coconut milk, 2 teaspoons fish sauce, 3/4 cup chicken broth
  • Add baby spinach, stir and take off heat.
    2 cups baby spinach
  • With the oven rack on the highest position, turn broiler on high.
  • Place breasts on jelly roll pan and broil for 2 – 4 minutes. Stand there checking to make sure you don't burn the skin.
    2 duck breasts
  • Slice duck in slices and plate. Add a veggie and spoon curry sauce on the duck breasts.
  • Eat
  • Sigh
  • Enjoy
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Notes

You can either use duck breast or chicken breast, you choose!  The calorie count is off because it includes all the curry sauce but you won’t use it all on the breasts!
Helpful tips
  • Crispy duck and curry sauce goes so well on rice.
  • Instead of yellow curry paste, you could use either green or red curry paste. I prefer the yellow paste in this dish.
  • Here are the run down of what’s in my curry paste: shallots, garlic cloves, ginger, cilantro, curry powder, turmeric powder, salt, and pepper. Click here for the recipe.

Nutrition

Serving: 1serving | Calories: 383kcal | Carbohydrates: 21g | Protein: 28g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 647mg | Potassium: 908mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12190IU | Vitamin C: 37.1mg | Calcium: 167mg | Iron: 10.6mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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46 Comments

    1. It’s truly yummy! And super easy especially when you have leftover duck or even chicken!! Thanks for your comment Natalie!

  1. My husband is a huge duck fan (we even have a daughter who is a Duck at UO! ????). All kidding aside, he would love this, and I’m pretty much up for anything curried. Sounds like a winner!

  2. I want to come over to your house and eat this! That dish and your photos look so great. I do have some duck breasts in the freezer, so I guess I can make my own.

    1. Yahoo! You won’t regret it and you will have leftover curry sauce to put it on other goodies! Thanks for your comment Ben!

  3. I’ve never had duck…is it gamey? This looks absolutely amazing…rich and full of flavor! I will definitely try this with chicken but I might try the duck! I need to try that in a restaurant soon!!

    1. I don’t think it’s gamey at all. It tastes like a deeper tasting dark meat on a chicken. All the flesh is like dark meat on the duck! It’s simply divine as I love dark meat! Thank you for your comment Amanda!!

  4. OMG! My mouth is watering just looking at your pictures, that duck looks fantastic and the skin looks so crisp!!! I need to make it soonest since you never want to share your goodies with me! Need to try that curry paste recipe too!

    1. Lol, Patty! If only we lived closer, I’d share all my goodies with you. Well, maybe not my last chocolate muffin, but everything else.

  5. I remember trying duck once when I was very young. One of my uncles is a hunter, which is how we got it. That yellow curry pasta looks amaaaaazing! Now you have me in the mood for making a Thai curry. Yum!

  6. its always hit and miss with duck for me but im absolutely loving your plating and color of this curry. also, that curry sauce is something i need to make soon.

  7. This looks fabulous! I usually order duck when we are dining out and rarely make it at home. I am going to have to try this since I am a huge curry and spicy food fan. I love curry so much I make my own curry powder blend.

  8. I am such a big curry fan, and the sauce in this recipe sounds so full of flavor! Great addition of duck – do you think it would work with lamb as well??

  9. I’ve had curry many different ways but never with duck. Duck ca be fatty unless you make it right so I do see your hesitation in eating it but this dish sure does look delicious.

  10. The duck dish sounds amazing! I like duck — but I’ve only had it once and I don’t know why its only been once. Your curry sounds like a great way to add taste to different dishes. I think I’ll give it a try on chicken until I can get some duck.

  11. Yes please for that crispy skin! Oh my, it looks so tasty. I love duck. It’s my favorite thing to order when we go to a French restaurant. I’ve never had it with curry but this looks fabulous!

  12. I love curry and I love duck, but I’ve never thought about having them together as one dish! This looks so delicious and flavorful!!

  13. I love me some duck but have never tried it with a curry before. This dish looks great Elaine! I’ll definitely try it out!

  14. It’s funny – I hate chicken, but I really like duck. I have yet to try cooking it myself at home, though. It’s time to get over that (mostly, I have no idea where to buy good quality duck!) to try this delicious looking curry.

    1. Thanks Julie. Maybe you like duck instead of chicken because duck is basically all dark meat. I love duck for that reason!

  15. I love curry and I have not made a duck curry ever. This is a great recipe and I love that you made it with duck, chicken and leftover’s too.

  16. Never thought I’d see the days when 1) I would enjoy curry and 2) eat it at home! Awesome way to eat duck, too.

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