Go Back
Print Recipe

Slow Cooker Duck in Red Curry

A must-try Asian-inspired recipe for any duck meat lover. Have it your way - rare, medium, well done. . .who say's you can't do so in a slow cooker?
Prep Time5 minutes
Cook Time5 hours
Total Time10 hours 5 minutes
Course: Main Dish
Cuisine: Thai
Servings: 1 persons

Ingredients

  • 500 Grams Duck Breast
  • 2-3 Tablespoons Red Curry Paste
  • 1 400ml can Coconut Milk
  • 1 cup Pineapple Chunks
  • 4 Pieces Round Eggplant cut in half
  • 2 Pieces Roma Tomatoes cut in half
  • 3 Pieces Kaffir Lime Leaves
  • 1 handful basil leaves for garnish
  • Fish Sauce to taste
  • Salt to taste

Instructions

  • Score the fat side of the duck breast and season with salt. Pat dry with paper towels.
  • In a hot pan, sear the duck fat side down first for about 2 minutes.
  • Flip and sear for another minute.
  • Discard some of the duckfat in the pan and add the red curry paste. Roast for 1-2 minutes.
  • Add the coconut milk and bring to a simmer.
  • Transfer to the slow cooker.
  • Add in eggplants, tomatoes, pineapples, kaffir, and duck.
  • Cook for 5-6 hours on low.
  • Take the duck out and allow to roast for 15 minutes.
  • Carve duck and serve with curry sauce.