My favorite Asian cuisine is without a doubt Thai cooking. I love the hot spices and the flavors of lemongrass, sweet basil and lime kaffir…
When I saw this duck magret in pineapple red Thai curry recipe in last issue of French Saveurs magazine, I couldn’t resist to try it, shoot it and share it with you! I even decided to create a new Fusion Cuisine section in which I could share some of the successful recipes inspired by Thai, Japanese, Italian, Spanish or whatever world cuisine I cherish and often combine with French cooking.
In order to prepare this Duck magret in pineapple red Thai curry recipe, you’ll need a grocery store selling ingredients from Asia and to find duck magret; I admit it might not be the easiest thing all around the world ;). But if you live in a big metropolitan area, it should be possible.
Duck magret is duck breast from what we call fat ducks, the ones that are corn fed and bred to make foie gras. If you can’t find it anywhere near you, I guess you could replace it with regular duck breast.
Duck magret in pineapple red Thai curry recipe
Preparation time: 1O minutes – Cooking time : 25 to 30 minutes
Ingredients (for 6 servings)
1.8 lbs (800 g) of duck magret (2 big duck breasts)
1.4 oz (40g) of red curry paste
1.4 oz (40g) of galangal
1 oz (30g) of sugar (I used coconut sugar for more flavor)
2 cups (50 cl) of water
1.7 cups (40cl) of coconut milk
18 sweet basil leaves
12 cherry tomatoes
10 lime kaffir leaves
1 small pineapple (Victoria type)
4 tablespoons of olive oil
3 tablespoons of fish sauce (or nuoc-mâm)
1 teaspoon of salt
1/ Wash and dry thoroughly kaffir lime leaves, sweet basil, galangal, tomatoes and lemongrass. Cut lemongrass sticks in thirds and slice galangal (about 1/2 inch thick).
2/ Peel pineapple. First cut off top and bottom parts. Then cut off peel on one side from top to bottom. You’ll see rows of black/brownish “eyes” on the edges of the pineapple. You need to slice down peel along the rows of pineapple’s eyes in order to take off all of them without wasting too much good fruit. Then make thick pineapple slices (about 1 inch) and cut them into squares. (Each slice should give you 9 pieces; if the center is too hard, discard it). Refrigerate pineapple pieces until you’re ready to serve your duck magret curry.
3/ Pour olive oil in a large stew pot and heat over medium low heat. Add curry paste and move it around the pot combining it with the oil for 5 minutes. Add water and get to a boil.
4/ Once water is boiling, add lemongrass, galangal and lime kaffir leaves. Wait for 5 minutes and add sugar, salt and fish sauce.
5/ Add coconut milk and lower heat.
6/ Cut cherry tomatoes in halves. Cut duck magrets in halves lengthwise, then cut widthwise into 1 inch pieces.
7/ Once your red Thai curry is gently boiling, add cherry tomatoes and duck magret and turn off heat (Duck meat will get cooked by the hot curry sauce). Taste and adjust seasoning if needed.
8/ Right before serving red Thai curry, add pineapple and sweet basil.
Serve your duck magret in pineapple red Thai curry with basmati rice.