UK Duck Curry

Jade Nash


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15 Min
45 Min
Pan Fry


  • 1 Tbsp
    olive oil
  • 6 large
    duck fillet
  • 2 Tbsp
    red curry paste
  • 0.5 large
    red onion
  • 2 clove
  • 0.5 large
  • 0.5 tsp
  • 0.5 tsp
  • 0.5 tsp
  • 250 ml
    chicken stock, light
  • 100 ml
    coconut cream
  • 30 ml
    lime juice

How to Make UK Duck Curry


  1. Heat the olive oil in a skillet over a high warmth. When almost smoking, include the duck bosom, skin side down, and cook until the skin is a beautiful profound brilliant cocoa shading. Try not to flip over. Expel from the dish and cut into cuts 2cm thick. Hurl the duck cuts in the red curry glue and permit to marinate for no less than 30 minutes.
  2. In the same griddle over a medium warmth, cook the onion until delicate.
    Include the minced garlic, lemongrass, bean stew, flavors and sugar and cook and mix for 2 minutes. Include the chicken stock and lime squeeze and convey to the bubble. Season. Promptly bring down the warmth and include the cut duck, stew delicately for 30 minutes until the duck is delicate.
  3. Just preceding concocting time is, include the coconut drain and cleaved new coriander and warmth through. Present with a bit of crème fraîc.

Printable Recipe Card

About UK Duck Curry

Course/Dish: Other Main Dishes
Main Ingredient: Non-Edible or Other
Regional Style: UK/Ireland

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