This tasty breast of duck curry recipe is easy because it calls for duck you’ve already cooked. You can put it together in under 30 minutes. You could also substitute chicken breasts if you don’t have some leftover duck on hand!
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 I enjoy it immensely!
My first duck curry
I’ve written before about the restaurant we used to go to that changed my opinion about eating duck. Why do I say “used to”? Well, similar restaurants opened up right on the same block. I hate when that happens. The one I loved closed down after many years of being in business.
During one of our forays at the restaurant, Christopher’s sister Sue suggested getting the duck curry. We usually order a few dishes and share them.
I’m like, “DUCK? I’m not sure.”
And she’s like, “It’s delicious.”
And since I do love poultry, I decided to take a chance.
They brought the duck curry on this platter with a duck shaped cover. We lifted the lid and there it was. I placed a few pieces on my plate and before I piled more food on my plate, I decided to take a bite of the duck.
My eyes opened wide and a grin surfaced on my face.
“I like duck!” I stated.
Sue said, “I thought you would!”
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How to make breast of duck curry
I take out my medium Dutch oven and line a small jelly roll pan with foil.
Gather the ingredients – curry paste, an onion, chicken broth, coconut milk and fish sauce.
Chop onion in chunks and heat up the Dutch oven on medium heat.
Add oil and once that heats up, add onion and sauté for 10 minutes.
Add garlic paste and continue sautéing for 2 minutes.
Add heaping 1/2 cup of curry paste to the onions.
Also add fish sauce, coconut milk and chicken broth and bring to a gentle boil.
Add spinach, stir and take off heat.
Put the oven rack on the highest level and turn oven to broil/high.
Place leftover roasted duck breasts on pan and place under broiler to crisp up the skin for 2 minutes.
Cut breasts in slices and place on the plates. I add baked zucchini and spoon curry sauce over the duck breasts!
Let’s see another view!
Doesn’t it make you want to plant your face in the bowl? It does me! This dish is super delicious!
Other popular poultry recipes
I hope you enjoyed this duck curry recipe!
Please feel free to leave me a comment, do you like duck? I’d love to know!
And as always, may all your dishes be delish!
If you’ve tried this duck curry 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 FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Tasty Breast of Duck Curry
- 2 tablespoons olive oil
- 2 onions chopped in chunks, I used 2 large onions
- 2 teaspoons garlic paste or 2 cloves crushed
- 1/2 cups yellow curry paste heaping
- 15 ounces coconut milk can
- 2 teaspoons fish sauce
- 3/4 cup chicken broth
- 2 cups baby spinach
- 2 breasts of duck or 2 chicken breasts
- Heat a deep sauté pan on medium. Add oil and once that heats up, add onions and sauté for 10 minutes
- Add garlic and sauté for another 2 minutes
- Add yellow curry paste, fish sauce, coconut milk and chicken broth and let it come to a slight boil
- Add baby spinach once the curry comes to a boil, stir and take off heat
- Witht the oven rack on the highest position, turn broiler on high
- Place breasts on jelly roll pan and broil for 2 minutes. Stand there checking to make sure you don't burn the skin
- Slice duck in slices and plate. Add a veggie and spoon curry sauce on the duck breasts