Luv-a-Duck Recipes

Red Duck Curry with Duck Breast Recipe

Red Duck Curry with Duck Breast


2 Luv-a-Duck Duck Breasts, thinly sliced with fat on
Salt & pepper
195g Thai red curry paste
2 tbsp extra virgin olive oil
1 brown onion
4 cloves garlic
1 block tofu
1 bunch coriander
1 stalk curry leaves
1 bunch garlic chives
2 spring onions
1 x (270ml) coconut milk
2 cups stock
1 red chilli
1 green chilli

To serve
1 spring onion, greens thinly sliced
Coconut cream

Products used

Fresh Duck Breasts

Fresh Duck Breasts


  1. Thinly slice duck breast with the skin on, place in a bowl and season with salt, pepper and a generous spoonful of red curry paste, stir to coat the duck and set aside.
  2. Sweat onion, garlic, curry leaves and chilli with a pinch of salt in a hot pan over medium-high heat.
  3. Add duck with remaining curry paste, stir around for a few minutes to brown the duck and fry the curry paste.
  4. Add tofu, spring onion, herbs, coconut milk and stock. Bring up to the boil and then reduce to a simmer, cook down for 20 minutes.
  5. Serve with a dollop of coconut cream and thinly sliced spring onion.

Recipe by Adrian Richardson and featured on Good Chef Bad Chef.

LUV to Show You How

Products used

Fresh Duck Breasts

Fresh Duck Breasts

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