Duck Curry

The sauce for this duck breast is Thai-inspired. The addition of coconut milk, lemon grass and hot spices give a depth of flavour to the sauce, which is enriched when served over the duck breasts. If you can’t get duck breasts, use chicken breasts as a substitute.

Serves 4

Curry Sauce:
1 can (398 mL) coconut milk 
1 tbsp Thai red curry paste (or more to taste) 
1 tbsp chopped ginger 
1 tbsp chopped garlic 
2 lemongrass stalks, each 4-inches long 
1 cup chopped onion 
1 cup drained chopped canned tomatoes, crushed 
1 cup chicken stock 
2 tbsp fish sauce 
1 tsp grated lime rind 
1 tsp sugar 
1 tbsp lime juice (optional) 
1 cup green peas 

2 Moulard or Muscovy duck breasts 
Salt and freshly ground pepper 

3 tbsp chopped mint 
Place coconut milk in a large skillet over high heat and bring to a boil. Boil for 8 to 10 minutes or until the fat is just starting to separate. Stir in curry paste, ginger, garlic and lemon grass. Reduce heat to medium-low and continue to simmer until curry paste is fragrant, about 2 minutes. 

Add onion and simmer for 2 minutes longer. Add tomatoes, chicken stock, fish sauce, lime rind and sugar; simmer for 15 minutes or until sauce is slightly thickened and fragrant. Remove lemon grass. Stir in lime juice and peas. Simmer for 2 minutes or until peas are just cooked through. 

Preheat oven to 450°F (230°C). 

Score skin of duck breasts in a diagonal pattern, cutting through the fat but not the meat. Season with salt and pepper. Set in a cold ovenproof skillet, skin-side down, and place on medium heat. Cook for 2 minutes. Reduce heat to low and cook for 15 minutes or until fat is rendered and skin is beginning to crisp. Drain fat. Return heat to medium and sear duck for 1 minute on the flesh side. 

Place skillet in oven and bake 10 to 12 minutes or until duck is medium-rare. Remove from skillet and let rest for 5 minutes. 

Thinly slice duck. Place a pool of the curry sauce on a plate and add the duck slices on top. Sprinkle with mint. Serve with rice, if desired.