Thai-Style Duck Curry
with Basmati Rice
Ever-versatile duck breast ascends to a new level here in our Thai Duck Curry! This warming dish is filled with creamy coconut milk, flavourful Thai aromatics and spices, and a mouthwatering mix of fresh vegetables that will make it hard to put the spoon down!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Duck Breast
2 tbsp
Thai Seasoning
(Contains Sesame)
2 unit
Garlic, cloves
113 g
Red Onion
165 mL
Coconut Milk
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
226 g
Shanghai Bok Choy
230 g
Russet Potato
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
1 unit
Lime
7 g
Cilantro
28 g
Peanuts, chopped
(Contains Peanuts)
1.5 tbsp
Peanut Butter
(Contains Peanuts)
Not included in your delivery
0.31 tsp
Salt*
0.06 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut peppers into 1/2-inch pieces. Peel, then cut potatoes into 1/2 inch pieces. Cut bok choy into 1/2-inch pieces. Peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch pieces. Zest, then juice lime.
Pat duck dry with paper towels. Using a sharp knife, score the skin-side of duck in a criss-cross pattern. Season with salt and pepper. Add duck to a cold, large pot, skin-side down. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min. Transfer duck to a parchment-lined baking sheet, skin-side up. Roast duck in the middle of the oven until cooked through, 8-13 min.** Reserve duck fat in pan.
While duck cooks, add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil. Once boiling, add rice, then reduce heat to low. Cook covered until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, heat the same pan (from step 2)over medium heat. When hot, add garlic, onions, peppers, potatoes and Thai seasoning. Cook, stirring often, until onions are softened slightly, 2-3 min. Stir in peanut butter, coconut milk, soy sauce mirin blend, 1 tsp sugar and 1 1/2 cups water (dbl both for 4 ppl). Bring to a simmer and continue to cook, uncovered, until potatoes are fork tender and liquid reduces slightly, 10-12 min.
When potatoes are almost fork tender, stir in bok choy. Continue to cook, stirring occasionally, until bok choy is tender-crisp, 2-3 min.
Fluff rice with a fork, then stir in lime zest. Thinly slice duck. Divide rice and curry between bowls. Top curry with duck, then sprinkle peanuts over top. Tear cilantro over curry.
