Alive and Cooking

Thai Red Duck

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650 g duck, cut into segments (wings, breasts and legs)
150 g snow peas
150 g bean sprouts
540 ml coconut cream
1 ½ tbsp. sesame oil
3 cups cooked rice
Extra virgin olive oil


½ red onion
10 birds eye chilli
2 large fresh kaffir lime leaves
½ stick lemongrass, roughly chopped
1 small knob ginger, halved
2 cloves garlic
1 tbsp. ground coriander seed
1 tbsp. fish sauce
1 tbsp. palm sugar
4 tbsp. water


In a food processor, blitz all the paste ingredients together until fine and smooth. Baste the duck in the paste and leave to marinade for 10 – 15 mins. Any remaining paste can be stored in the fridge for a week or frozen to use at a later date.

In a deep pot, pour in the sesame oil, a good splash of oil and slide in the duck. Cook on both sides to seal and brown. Pour in the coconut cream and enough water to just cover. Bring to a vigorous boil, then simmer for 40 mins. At the very end, stir through the snow peas. Serve in a large bowl on top of the rice and garnish with bean sprouts.

Serves 3

Thai Red Duck