Thai Waterfowl Curry

Here is an easy way to prepare duck or goose breast in a way that masks any hint of gameyness.  You can make it into either a red or a green curry dish.

1 duck (both halves) or goose (1 half) breast, cut into thin slices
1 tablespoon red or green Thai curry paste found in the Asian section of many grocery stores (check for a curry recipe on the jar)
1 can coconut milk (low-fat if possible)
1/4 cup fresh basil leaves
3 tablespoons fish sauce
2 tablespoons brown sugar
1/3 cup chicken stock
1 cup fresh veggies, such as thinly sliced onion, carrots, broccoli, celery, etc.

Par boil the thinly sliced duck or goose breast for 1-2 minutes and drain the liquid.

Proceed to make the recipe for the red or green curry dish on the label of the Thai curry paste.

Simmer all of the above ingredients for 10-15 minutes.

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