Stir-fried duck with red curry and salted duck egg

Stir-fried duck with red curry and salted duck egg

New Thai Food
Jeremy Simons

Use the braise recipe from braised duck with red curry to cook the duck in this dish. This is a fabulous fragrant and salty curry – a favourite!


Quantity Ingredient
405ml canola oil
10g holy basil leaves
1 garlic clove, crushed
1 red bird’s eye chilli
2 tablespoons lesser galangal, chopped
2 tablespoons Light red curry paste
4 kaffir lime leaves
12 pea eggplant
1 apple eggplant, sliced
2 long red chillies, seeded and cut into strips
60ml Chicken stock
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon caster sugar
1 salted duck egg, hard-boiled and peeled

Duck braise

Quantity Ingredient
4 duck leg quarters
1 litre coconut milk
1 litre Chicken stock
1 lemongrass stem, sliced
5 kaffir lime leaves, torn
4 cm piece fresh galangal, peeled and sliced
150ml fish sauce


  1. To make the duck braise, preheat the oven to 160°C. Rinse and clean the duck, remove any excess fat and pat dry. Put in a deep ovenproof dish.
  2. Bring the coconut milk and chicken stock to the boil in a deep heavy-based saucepan over a medium heat. Stir in the lemongrass, lime leaves, galangal and fish sauce, then pour this stock over the duck. Cover with baking paper and aluminium foil or a lid and cook in the oven for 1½ hours, or until the duck is cooked through. Remove from the oven.
  3. Transfer the duck to a wire rack to rest, with a plate underneath. Cut each leg quarter into 2 pieces, separating the thigh and leg. Reserve the braising liquid for another use, such as a soup.
  4. Heat the oil in a wok over a high heat. Fry the braised duck until golden brown, about 1½ minutes. Remove from the oil and drain on paper towel.
  5. Fry the basil in the oil until it stops sizzling, for 10–15 seconds. Drain on paper towel. Set aside.
  6. Pound the garlic and bird’s eye chilli in a mortar and pestle to a uniform paste. Pour off oil from the wok to leave 100 ml. Reheat the oil over a medium heat, add the paste and lesser galangal and fry, stirring continuously, until fragrant, for about 3 minutes. Add the light red curry paste and lime leaves and cook, stirring continuously, until the paste is fragrant and no rawness can be detected, for about 3–4 minutes.
  7. Stir in the pea and apple eggplant and long chilli strips and cook for 2 minutes. Season with the chicken stock, oyster and fish sauces and sugar, and mix well to combine the flavours. Taste – it should be hot, rich and full-flavoured. If it is too dry, add a little more stock.
  8. Add the fried duck and heat through. Break up the egg with your fingers and toss through the ingredients in the wok. Spoon onto a serving plate and garnish with the fried basil leaves.
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