Panang Curry Duck

Ingredients

• 1.5 lbs duck breast, skin removed
• 3 tbsp panang curry paste
• 1 can (13.5 oz) coconut milk
• 1 whole red bell pepper
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• ½ whole lime (juiced)
• ¼ cup, loosely packed Thai basil or fresh basil
• 1 tbsp vegetable oil

Instructions

1. 1

   Slice duck breast against the grain into 1/4-inch-thick pieces.

2. 2

   Slice bell pepper into 1-inch strips, removing seeds and white pith.

3. 3

   Heat oil in a large skillet over medium-high until shimmering, ~90 seconds.

4. 4

   Sear duck in two batches, 2 minutes per side. Transfer to a plate; do not stir.

5. 5

   Add curry paste to the same skillet, stirring constantly, until fragrant, ~2 minutes.

6. 6

   Pour coconut milk slowly into the curry paste, stirring to combine fully.

7. 7

   Return duck to the skillet along with bell pepper. Bring to a gentle simmer.

8. 8

   Simmer uncovered for 10 minutes, stirring occasionally, until duck is tender.

9. 9

   Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning.

10. 10

    Tear basil leaves and fold into curry just before serving.

Tools you’ll need

• 12-inch skillet
• wooden spoon
• cutting board
• chef's knife
• measuring spoons
• can opener

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