Duck Confit in Thai Red Curry: A Fusion of French and Thai Flavors

Craving duck but something spicy at the same time? Discover what happens when crispy duck meets vibrant chili pepper. Learn the history behind each dish, serving tips, and the recipe for you to recreate from home.

Not that Duck Confit is your ordinary week night meal but it’s perfect for showing off your gourmet cooking skills. I find this dish requires more patience than actual skill but who has to know all the logistics besides you chef? With that being said this is definitely something I’d save for the weekend. Duck Confit is a 3 hour Feat.

I ended up choosing this dish for Sunday dinner and I was determined to show myself what self care means in the name of food. I can often times be lazy with my meals and I wanted to choose something that would require my patience. Can’t say the lesson of patience was learned but I do know a pretty good Duck Confit.

Duck Confit is traditional French dish characterized by its fall off the bone flesh. Frenchmen opted for this method in order to preserve duck prior to the creation of refrigeration systems. The key to Confit is the ducks fat. Duck Confit is cooked in its own fats and back then even stored in its own fat to prevent spoilage. I paired the duck leg quarters with a Red Thai curry and Rice. Duck is a staple for many Thai families as well so I wanted to experience curry with something more traditional than just ordinary chicken. (even though the curry was absolutely delicious the next day with grilled chicken thighs.)

Thai curry paste is made with a combination of garlic, dried red chili, lemongrass, shallots, salt, Galangal, shrimp paste, Kaffir lime peel, and pepper. Instead of making it myself I opted for the Mae Ploy branded Red Curry Paste. Traditionally the paste is paired with vegetables like red bell pepper, green beans, bamboo shoots, baby corn, eggplant, zucchini, carrots, broccoli, and your meat of choice. I chose to prepare mine with red and green bell peppers, carrots, and Daikon. Its up to you at the end of the day and all in what you think you’ll enjoy most.

Ingredients:

Serves 2 People, Opt for more leg quarters and this will serve 4.

• 2 Duck Leg Quarters
• 2 Tbsp Red Curry Paste (use less if you don't want it as spicy
• 1 can 12 oz Coconut Milk
• 12 oz Water (rinsed my coconut milk can and poured it in)
• Tomato Paste
• Garlic
• Ginger
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• Thai chili peppers
• Cilantro
• Lemon Grass
• 1 tbsp Shrimp Paste
• Seasonings: Salt, Peppercorn, Cinnamon, Cloves, Cumin Seeds, Coriander seed, Star anise, Fennel Seed

Directions

1. Rinse your duck legs of any excess blood before patting dry. Lightly season the meat with salt, pepper, and garlic powder as the extra fat will bring a lot of natural flavors to the meat.
2. In a small pan rub a thin layer of duck fat on the bottom and place your duck legs in. No need to preheat your oven for this dish, its important that your the duck comes to temperature with the oven. Duck Confit is best made between the temperatures 200°F- 250°F. For this recipe it is prepared at 250°F and ensures the duck is finished at the 2 hours and 30 minute mark.

Random tip: Totally optional of course but if you are addicted to a good crunch raise the oven temperature to 425°F while the duck is still in the oven. Once the oven has gotten to temperature the skin is going to be super crispy.

3. After the duck has been in the oven for at least an hour and a half it is time to begin the curry. Prep your ingredients first.

Dice: Red and Green Bell Pepper

Mince: Garlic and Ginger

Slice: Carrots and Daikon into disks

4. In a large pan simmer the vegetables until softened and then add 2 tbsp on red curry paste as well as 2 tbsp of tomato paste. Pour in 1 15 oz can of coconut milk and 1 cup of water. Season with the mixture listed in the ingredient list.

5. Turn the heat to low on the curry to Allow the vegetables to simmer until the duck is complete. Once the duck is ready serve garnish your meal with cilantro, thai chili’s, thinly sliced garlic, and your choice of citrus. I discovered pink lemons and chose those to have with my plate.