Spiced roast-duck steaks with Thai curry sauce

Spiced roast-duck steaks with Thai curry sauce

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  • 2 to 4
  • Easy
  • Dairy free
  • 15 minutes
  • 20 minutes
  • Beaumont Hope Marguerite Chenin Blanc Barrel Reserve 2005


  • 2 free-range Pekin-duck breasts
  • Salt
  • For the Thai curry sauce
  • 1 T Thai curry paste, red or green
  • ¾ cup coconut cream
  • 1 T brown sugar
  • 1 T fish sauce
  • 1 T fresh lime juice
  • 1 lemongrass heart, smashed
  • a few Thai lime leaves
  • For serving
  • Coconut jasmine rice
  • Tenderstem broccoli, steamed

Cooking Instructions

Preheat the oven to 190°C.

Score the skin of the duck breasts, then brown them, skin side down, in a non-stick pan over moderate heat.

Remove with a slotted spoon and place on a baking sheet lined with non-stick baking paper.

Season with salt and smear the curry paste over the meaty side. Roast, skin side up, at 190°C for 10 minutes, or until just cooked, rosy-rare and moist.

To make the sauce: Fry the curry paste in a little of the coconut cream, then add the remaining ingredients and simmer together for about 5 minutes, until lightly thickened. Taste to check the sweet-sour balance, adding more sugar, lime juice or fish sauce if necessary.

To cook the rice: Cook 280g jasmine rice in the remaining coconut cream plus enough water to make up 375ml (1½ cups).

Serve whole or halved duck steaks with sauce, coconut rice and steamed greens.

See more recipes featuring duck here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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