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Breast of Duck Curry

Name: Breast of Duck Curry
Prep time: 5 min
Cook time: 19 min
Total time: 24 min
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))

Last updated on October 6, 2022. Originally posted on October 6, 2022 By Elaine 42 Comments

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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!

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.

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 ½ 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!

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And as always, may all your dishes be delish!

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