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Sauteed Thai Duck Breast with Coconut Sauce

30 Minutes
4 People
A plate of sauteed Thai duck breast with coconut sauce.


4 4-oz skinless duck breasts, boned and defatted

Thai Red Curry Paste
1 med red bell pepper, roasted
1 jalapeño pepper, roasted
1 Thai chili, diced
1 green chili, roasted
1 Tbsp grated lime peel
1 Tbsp ground coriander seed
1 Tbsp chopped ginger
1 Tbsp minced cilantro stems
2 garlic cloves
1 Tbsp fresh lime juice
1 tsp sea salt
1 Tbsp chopped lemon grass

Coconut Sauce
1 1/2 Tbsp vegetable stock
1 1/2 Tbsp heavy cream
1 Tbsp cane sugar
1 tsp cornstarch mixed with 2 tsp water
2 tsp water
2 tsp fresh lime juice
1/2 cup lite coconut milk
1/4 tsp fish sauce
1/2 kaffir lime leaf, julienne


  1. Combine all ingredients for the thai red curry paste in a blender container and puree until smooth. Rub 2 teaspoons paste on each duck breast and let sit for 5 minutes. Store unused paste in an airtight container in the refrigerator.

  2. In a small sauté pan, combine vegetable stock, cream and sugar. Bring to a boil and add cornstarch slurry. Cook until very thick, about 30 seconds. Remove from heat and cool to room temperature. Add remaining ingredients and whisk to combine.

  3. Lightly spray a large sauté pan with canola oil. Sauté duck breasts over medium heat to desired doneness, about 3 to 5 minutes on each side. Serve with 3 tablespoons coconut sauce.


Calories 205
Protein 23g
Sodium 402mg
Carbohydrates 6g
Fat 10g
Fiber Trace
Cholesterol 7mg
Servings 4