Thai duck and orange curry

  • 2 duck breasts, skin scored
  • 450g roast duck legs
  • 2 tsp vegetable oil
  • 80g (1/3 cup) Valcom Red Curry Paste
  • 2 x 400ml cans TCC Premium Coconut Milk
  • 60ml (1/4 cup) fresh orange juice
  • 2 tbsp Squid Brand Fish Sauce
  • 2 tbsp fresh lime juice
  • 1 1/2 tbsp palm sugar
  • 2 kaffir lime leaves, torn
  • 200g green beans, trimmed, halved
  • 1 orange, thinly sliced
  • 225g can Valcom Bamboo Shoot Slices, drained
  • 1/4 cup Thai basil leaves
  • Steamed jasmine rice, to serve


Step 1

Preheat the oven to 190C/170C fan forced. Grease a baking tray. Line with baking paper. Heat a frying pan over medium heat. Season duck breasts and place, skin-side down, in the pan. Cook for 5 minutes, until skin is golden and crisp. Turn and cook for 2 minutes. Transfer the duck breasts to the prepared tray with the duck legs. Roast for 10 minutes. Transfer duck breasts to a plate. Rest for 5 minutes. Continue roasting the duck legs for 5 minutes or until golden and crispy. Transfer to the plate with duck breast.

Step 2

Meanwhile, heat oil in a wok or large frying pan over medium heat. Add red curry paste and cook, stirring, for 2 minutes. Add the coconut milk and bring to the boil.

Step 3

Add orange juice, fish sauce, lime juice, sugar and kaffir lime leaves. Stir and bring to the boil. Simmer for 5 minutes. Add beans, orange slices and bamboo shoots. Simmer for a further 5 minutes.

Step 4

Arrange the duck in a large bowl. Ladle curry sauce over the duck and top with basil leaves. Serve with jasmine rice.

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