Red Curry Duck Confit with Thai Eggplant and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A luxurious red curry featuring tender duck confit paired with Thai eggplant and crispy fresh basil leaves. This Thai-inspired curry recipe, ready in about 40 minutes, pairs duck confit legs, red curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 25 min Serves 2 Thai cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium heat. Add 3 minced garlic cloves and 3 tbsp red curry paste, stirring for 1-2 minutes until fragrant.
  2. Step 2: Pour in 1 can (13.5 oz) coconut milk, stirring to blend with the curry paste, and bring to a simmer.
  3. Step 3: Add 1 cup quartered Thai eggplant and cook for 5 minutes until slightly softened.
  4. Step 4: Gently add 2 duck confit legs, skin side down, into the curry. Spoon some sauce over the duck.
  5. Step 5: Stir in 2 tbsp fish sauce and 1 tbsp palm sugar. Simmer uncovered for 10 minutes, occasionally spooning sauce over the duck.
  6. Step 6: In a separate small pan, heat 1 tbsp vegetable oil over medium-high heat. Fry 1/2 cup fresh Thai basil leaves and 1 sliced small red chili for 1 minute until crispy and aromatic. Remove and drain on paper towels.
  7. Step 7: Serve the duck confit curry topped with the crispy basil and chili garnish alongside steamed jasmine rice.

Frequently asked questions

How long does Red Curry Duck Confit with Thai Eggplant and Basil take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Red Curry Duck Confit with Thai Eggplant and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep duck confit legs from drying out.

Can I substitute ingredients in Red Curry Duck Confit with Thai Eggplant and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Red Curry Duck Confit with Thai Eggplant and Basil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Red Curry Duck Confit with Thai Eggplant and Basil?

Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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