Pan-Seared Duck with Red Curry Coconut Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender duck breast pan-seared and finished in a rich, aromatic red curry coconut sauce infused with Thai spices. This Thai-inspired chicken recipe, ready in about 35 minutes, pairs duck breasts, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Thai cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Score the skin of 2 duck breasts in a diamond pattern, season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Let rest at room temperature for 10 minutes.
  2. Step 2: Heat 2 tbsp coconut oil in a heavy skillet over medium heat until shimmering. Place duck breasts skin side down and sear for 6-7 minutes until skin is crisp and golden brown. Flip and cook the other side for 3-4 minutes until medium rare. Remove and rest on a plate.
  3. Step 3: In the same skillet, reduce heat to medium-low and whisk in 3 tbsp red curry paste, cooking for 1 minute until fragrant and oil separates.
  4. Step 4: Slowly add 1 cup coconut milk, stirring to combine. Add 1 tbsp fish sauce and 1 tbsp palm sugar, simmer the sauce for 5 minutes until slightly thickened.
  5. Step 5: Stir in 1/4 cup roughly chopped Thai basil leaves and 1 tbsp lime juice, then return duck breasts to the skillet, spooning sauce over top for 1 minute to warm.
  6. Step 6: Slice duck breasts thinly and serve drizzled with the red curry coconut sauce.

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