Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully score the skin of two 340-gram duck breasts, then season them with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

2. 2

   Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat, then sear the duck breasts skin-side down for 8 minutes until crispy, flip, and cook for 3 minutes, then remove the duck and set aside, reserving 1 tablespoon of duck fat in the pot.

3. 3

   To the reserved duck fat, add 1 stalk of thinly sliced lemongrass, 2 cm of thinly sliced galangal, and 4 kaffir lime leaves, sautéing for 2 minutes until fragrant.

4. 4

   Stir in 3 tablespoons red curry paste and 1 tablespoon harissa paste, cooking for 1 minute until aromatic, then gradually whisk in 400 ml full-fat coconut milk and 200 ml chicken broth until smooth.

5. 5

   Bring the curry to a simmer, then return the seared duck breasts to the pot, add 1 tablespoon fish sauce and 1 tablespoon grated palm sugar, and continue to simmer gently for 15-20 minutes until the duck is cooked to your desired doneness.

6. 6

   Add 200 grams of peeled and pitted fresh lychees to the simmering curry during the last 3 minutes of cooking to warm them through.

7. 7

   Remove the duck breasts, slice them, and serve immediately over 4 cups cooked jasmine rice, generously spooning the harissa-infused Thai curry with lychees over the duck, garnished with fresh Thai basil leaves.