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Braised Duck Breast with Roasted Root Vegetables and Red Curry Sauce

  • Author: Erin
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins

Scale

Ingredients

  • 26 duck breasts
  • kosher salt
  • ground black pepper
  • 1 cup pork broth
  • 810 multi-colored carrots
  • 1 Tablespoon olive oil
  • 6 yellow potatoes
  • 1 jar red curry paste
  • 1 can coconut milk
  • 1 cup + 1/8 cup beef stock
  • 2 bay leaves
  • 2 teaspoons curry powder
  • 1 chunk of cinnamon stick
  • pink of ground allspice
  • pinch of ground turmeric
  • 1/4 teaspoon ground coriander
  • 3/4 teaspoon ground nutmeg
  • 1/4 + 1/8 cup pork broth
  • 1 Tablespoon water

Instructions

  1. Rinse duck breasts and sprinkle with kosher salt and ground black pepper.
  2. Rinse carrots and potatoes.
  3. Preheat oven to 350.
  4. Combine curry paste, coconut milk, beef stock, bay leaves, curry powder, cinnamon stick, allspice, turmeric, coriander, nutmeg, pork broth (1 cup + 1/8 cup), and water. Let simmer and reduce while duck cooks.
  5. Trim carrots and cut potatoes in half.
  6. Toss carrots and potatoes in olive oil and salt.
  7. Spread on baking sheet that is covered in foil; spray with non-stick.
  8. Bring oven-proof skillet or dutch oven to med-high heat with approx. 1 Tablespoon olive oil and a splash of curry sauce.
  9. Sear duck breasts on all sides.
  10. Add 1 cup pork broth and place in oven.
  11. Also place vegetables in oven.
  12. Let cook for 45 min or until both vegetables can be pierced with a fork and duck is fully cooked.
  13. Keep checking and tasting curry sauce. if it gets too thick, add some broth from the duck or even some water.
  14. Plate beautifully.