Spicy Coconut Lemongrass Duck with Crispy Shallots
Tender duck breast is pan-seared to perfection and then simmered in a vibrant, spicy-sweet coconut broth infused with fragrant lemongrass and galangal. Topped with crispy fried shallots, this dish offers a delightful interplay of textures and bold Thai flavors.
Prep Time
90 min
Difficulty
Hard
Servings
4
Calories
650 kcal
Instructions
- 1
Prepare the duck: Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
~5 min - 2
Sear the duck: Place the duck breasts skin-side down in a cold, dry large skillet. Cook over medium heat for 8-10 minutes, or until the skin is golden brown and crispy. Pour off excess fat as it renders. Flip and sear the meat side for 2-3 minutes. Remove duck from the skillet and set aside to rest.
~15 min - 3
Prepare the crispy shallots: Thinly slice the shallots. Heat 1/4 inch of vegetable oil in a wok or deep skillet over medium-high heat. Fry the shallots in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
~15 min - 4
Prepare the curry paste: Bruise the lemongrass stalks to release their aroma. Slice the galangal thinly. Finely chop the chilies and garlic. Remove kaffir lime leaves from the central vein and discard the veins.
~5 min - 5
Make the sauce: In a food processor, combine the bruised lemongrass, sliced galangal, chopped chilies, and garlic. Pulse until a coarse paste forms. (Alternatively, use a mortar and pestle for a finer paste).
~5 min - 6
Cook the paste: In the same skillet used for the duck (or a medium saucepan), add 1 tablespoon of vegetable oil. Heat over medium heat and sauté the curry paste for 2-3 minutes until fragrant.
~3 min - 7
Simmer the sauce: Add the coconut milk, kaffir lime leaves, palm sugar, and fish sauce to the skillet. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the palm sugar has dissolved and the sauce has thickened slightly.
~7 min - 8
Finish the duck: Slice the rested duck breasts into thick pieces. Add the sliced duck to the simmering coconut sauce. Cook for an additional 5-7 minutes, or until the duck is heated through and coated in the sauce.
~7 min - 9
Adjust seasoning and serve: Stir in the lime juice. Taste and adjust seasoning with more fish sauce, palm sugar, or lime juice as needed. Garnish generously with crispy shallots and fresh cilantro.
~3 min
Tips
- For extra flavor, you can marinate the duck breasts in a mixture of soy sauce, a little sesame oil, and a pinch of five-spice powder for at least 30 minutes before searing.
- Serve this dish with steamed jasmine rice to soak up the delicious coconut sauce.
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