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Spicy Red Thai-style British Duck with Coconut Rice
Our spin on a classic: Thai red duck curry and coconut rice. We bake tender British duck, then coat in a rich curry sauce, infused with fragrant spices, ginger, garlic and creamed coconut. Serve with fluffy rice, pak choi and sugar snaps.
High protein
5 plants
Serving size
Ingredients
- 1 unwaxed lime
- 4cm fresh ginger
- 2 tbsp sesame oil (Sesame)
- 1 handful of fresh coriander
- 80g creamed coconut
- 2 romano pepper
- 6 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.)
- 4 garlic clove
- 200g brown rice (100% Brown Rice)
- 4 duck breasts
- 2 pak choi
- 1 chilli
Nutritional Information
Calories: 685
Protein: 39g
Carbs: 54g
Fat: 36g
Spicy Red Thai-style British Duck with Coconut Rice
Our spin on a classic: Thai red duck curry and coconut rice. We bake tender British duck, then coat in a rich curry sauce, infused with fragrant spices, ginger, garlic and creamed coconut. Serve with fluffy rice, pak choi and sugar snaps.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a measuring jug, a sieve, a grater & 2 large frying pans
Boil the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Dissolve the creamed coconut in the jug with 400ml boiling water
Prep time
- Lay the duck breasts skin-side up on the lined baking tray. Drizzle with 2 tsp oil and bake in the oven for 25 mins, until cooked through, then leave to rest
- Finely grate the garlic and ginger. Roughly chop the coriander. Trim the pak choi and separate the leaves
- Cut the peppers into 1cm chunks. Halve the lime, and half into 2 wedges. Deseed and finely dice the chilli
Combine the flavours
- Heat the large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the garlic, ginger and coriander, cook for 30 secs, then add the curry paste
- Cook for 1 min, then add half the coconut mixture. Season with salt and simmer for 5-6 mins, until thickened slightly. Squeeze in the juice from 1 lime wedge
Cook the veg & finish the rice
- Meanwhile, heat the other large frying pan with the sesame oil on medium-high heat. Once hot, add the pak choi, pepper and a pinch of chopped chilli (to taste)
- Cook for 4-5 mins, until softened, then squeeze in the juice from the remaining lime. Season with salt
- Return the cooked rice to the saucepan with the remaining coconut mixture. Simmer for another 4-5 mins, until most of the liquid is absorbed and coats the rice. Season with salt
Plate up
- Share the coconut rice between plates, with the veg alongside. Top with the sliced duck and pour over the curry sauce
- Garnish with any remaining chilli
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