The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roasted Duck Thai Red Curry
British duck breast is succulent and tender in this red Thai curry. Our fragrant spice paste simmers away with fresh ginger and coconut to create a creamy, luscious sauce. Just add baby sweetcorn and green beans for veggies!
High protein
1/3 daily fibre
Serving size
Ingredients
- 4cm fresh ginger (use half)
- 100g black rice (black rice (100%))
- 2 duck breasts
- 80g baby corn
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh coriander
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 80g green beans
- 1 onion
Nutritional Information
Calories: 549
Protein: 42g
Carbs: 41g
Fat: 22g
Ingredients
- 1 duck breast
- 4cm fresh ginger (use half)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 100g black rice (use half) (black rice (100%))
- 80g baby corn (use half)
- 80g green beans (use half)
Nutritional Information
Calories: 575
Protein: 42g
Carbs: 42g
Fat: 25g
Roasted Duck Thai Red Curry
British duck breast is succulent and tender in this red Thai curry. Our fragrant spice paste simmers away with fresh ginger and coconut to create a creamy, luscious sauce. Just add baby sweetcorn and green beans for veggies!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Meanwhile, finely dice the onion. Halve the baby corn lengthways. Trim and cut the green beans into 2cm pieces. Finely chop or grate the ginger.
- Heat a medium frying pan on medium-high heat. Pat the duck dry with a paper towel and season with sea salt. Once the pan is hot, add the duck (skin-side down) and cook for 5 mins until crispy. Flip and cook for 2 mins. Transfer to a lined baking tray (skin-side up) and bake for 18 mins, until cooked through. Leave to rest, then slice against the grain.
- Reheat the frying pan (keeping the duck fat in the pan) to medium-high heat. Add the onions and cook for 4-5 mins, until softened. Add the Thai curry paste, ginger, corn, green beans, yoghurt and 100ml water (50ml for 1 person). Cook for 3-5 mins, until the vegetables are soft and the curry sauce has thickened.
- Roughly chop the coriander. Stir half the coriander into the curry, along with the sliced duck. Serve in bowls with the rice and sprinkle the remaining coriander on top.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.