Name: French bean & duck Thai curry
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Thai
Ingredients: 3-4 duck breasts about 700g/1lb 9oz in total; 6 tbsp green Thai curry paste; 1 tbsp light brown sugar; 400ml can coconut milk; 2 tbsp fish sauce; juice 2 limes; 6 lime leaves 3 left whole and 3 finely shredded; 200g French bean trimmed; 2 handfuls beansprouts; handful coriander leaves; 1 red chilli deseeded and sliced (optional)

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French bean & duck Thai curry

French bean & duck Thai curry

Barney Desmazery

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Serves 4

More effort

Prep: 20 mins

Cook: 1 hr and 45 mins

A star rating of 4.8 out of 5.26 ratingsRate

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Traditionally, this is made with Asian snake beans, which taste very similar to French beans – but are about a foot long

Easily doubled

Easily halved

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A star rating of 4.3 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

3-4 duck breasts

about 700g/1lb 9oz in total
6 tbsp green Thai curry paste
1 tbsp light brown sugar
400ml can coconut milk
2 tbsp fish sauce
juice 2 limes
6 lime leaves

3 left whole and 3 finely shredded
200g French bean

trimmed
2 handfuls beansprouts
handful coriander

leaves
1 red chilli

deseeded and sliced (optional)

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Nutrition: per serving

kcal638
fat57g
saturates26g
carbs11g
sugars9g
fibre2g
protein28g
salt2.32g

Method

step 1

Place a sauté pan over a low heat and add the duck breasts, skin-side down, to the dry pan. Slowly fry until the skin is brown and a lot of the fat has rendered off – this can take about 20 mins. Flip them over to seal the other side for 1 min, then remove to a board until cool enough to handle. Pour all but 2 tbsp of the fat from the pan.
step 2

While the meat is resting, return the pan to the heat, then fry the curry paste and sugar for 1-2 mins until it becomes fragrant. Tip in the coconut milk, then fill the can with water and add this, too. Add the fish sauce, half the lime juice and the whole lime leaves, then bring to a simmer. Slice the duck breasts, then tip into the curry. Cover the pan, then simmer everything on the lowest heat for 1 hr until the duck is tender. Add the beans to the curry, then continue to cook, covered, for 10 mins until the beans are tender with a slight crunch. Taste and add more lime juice, fish sauce or sugar to season.
step 3

Stir in the bean sprouts, cook for 1 min more, then serve with coriander, shredded lime leaves and sliced chilli, if you like, and boiled jasmine rice.

Recipe from Good Food magazine, June 2008

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A star rating of 4.8 out of 5.26 ratings

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