{"id":54696,"date":"2025-09-12T08:32:12","date_gmt":"2025-09-11T22:32:12","guid":{"rendered":"https:\/\/www.bidfood.com.au\/?p=54696"},"modified":"2025-09-12T08:32:14","modified_gmt":"2025-09-11T22:32:14","slug":"appetiser-recipe-thai-red-duck-curry","status":"publish","type":"post","link":"https:\/\/www.bidfood.com.au\/blog\/appetiser-recipe-thai-red-duck-curry\/","title":{"rendered":"Royal Thai red duck curry"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"54696\" class=\"elementor elementor-54696\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2c6039f1 e-flex e-con-boxed e-con e-parent\" data-id=\"2c6039f1\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c59fddc elementor-widget elementor-widget-image\" data-id=\"c59fddc\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/09\/aMag_Spr25-Blog-DuckCurry-Recipe.jpg\" class=\"attachment-full size-full wp-image-54697\" alt=\"A bowl of Thai red curry with roast duck garnished with herbs and sliced chilli, served alongside steamed jasmine rice and a refreshing cucumber cocktail on a yellow tablecloth.\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/09\/aMag_Spr25-Blog-DuckCurry-Recipe.jpg 1920w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/09\/aMag_Spr25-Blog-DuckCurry-Recipe-300x169.jpg 300w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/09\/aMag_Spr25-Blog-DuckCurry-Recipe-1024x576.jpg 1024w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/09\/aMag_Spr25-Blog-DuckCurry-Recipe-768x432.jpg 768w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/09\/aMag_Spr25-Blog-DuckCurry-Recipe-1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-2dc7c175 e-flex e-con-boxed e-con e-parent\" data-id=\"2dc7c175\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4ff68072 elementor-widget elementor-widget-text-editor\" data-id=\"4ff68072\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>This Thai red duck curry recipe has auspicious beginnings \u2013 emerging from the royal kitchens of the Ayutthaya era. Lavish by design, it was created to impress, reflecting the cosmopolitan sophistication of the Thai court. Later transformed during the spice trade of the 16th century, the dish evolved into the rich, complex curry we recognise today. It remains one of Thailand\u2019s most beloved dishes, firmly embedded in the heart of the national culinary identity.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-51e6fe3a elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"51e6fe3a\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-wider\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-c7f6b03\" data-id=\"c7f6b03\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5b067acd elementor-widget elementor-widget-heading\" data-id=\"5b067acd\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-176dd7c2 elementor-widget elementor-widget-text-editor\" data-id=\"176dd7c2\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Roast duck<\/strong><\/p><ul><li>1 whole extra large duck (approx 2.3kg)<\/li><li>2 tablespoons coarse sea salt<\/li><li>2 tablespoons Chinese five spice powder<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-177a411 elementor-widget elementor-widget-text-editor\" data-id=\"177a411\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Red curry<\/strong><\/p><ul><li data-start=\"223\" data-end=\"271\">300ml coconut cream (for cracking the paste)<\/li><li data-start=\"223\" data-end=\"271\">180g red curry paste\u00a0<\/li><li data-start=\"317\" data-end=\"333\">2 star anise<\/li><li data-start=\"334\" data-end=\"354\">1 cinnamon stick<\/li><li data-start=\"355\" data-end=\"390\">3cm piece ginger, thinly sliced<\/li><li data-start=\"391\" data-end=\"424\">4 kaffir lime leaves, crushed<\/li><li data-start=\"464\" data-end=\"483\">60ml fish sauce<\/li><li data-start=\"484\" data-end=\"523\">2 tablespoons grated palm sugar<\/li><li data-start=\"425\" data-end=\"447\">400ml coconut milk<\/li><li data-start=\"448\" data-end=\"463\">400ml coconut cream<\/li><li data-start=\"448\" data-end=\"463\">125ml chicken stock<\/li><\/ul><p><strong><br \/>Optional<\/strong><\/p><ul><li data-start=\"524\" data-end=\"568\">200g fresh pineapple, peeled and chopped<\/li><li data-start=\"569\" data-end=\"616\">1\u20132 long red chillies, deseeded and chopped<\/li><li data-start=\"617\" data-end=\"646\">Handful Thai basil leaves<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-9cad168\" data-id=\"9cad168\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-65023702 elementor-widget elementor-widget-heading\" data-id=\"65023702\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Method<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-79617207 elementor-widget elementor-widget-text-editor\" data-id=\"79617207\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Start by blanching the skin of the duck by pouring boiling water over the bird to help tighten and dry it out, which encourages crispness during roasting. Pat the duck dry with paper towel and allow it to air-dry in the fridge for several hours or overnight, if time allows. Dust the internal cavity with sea salt and Chinese five spice. Roast the duck at 220\u00b0C for 45 minutes per kilo \u2013 for a 2.3kg duck, that\u2019s roughly 1 hour and 45 minutes. Once done, rest the duck for 15 to 20 minutes before carving.<\/p><p data-start=\"226\" data-end=\"575\">Heat the coconut cream in a large saucepan over medium heat. Stir continuously as it comes to a boil \u2013 the cream will begin to split, releasing its oil. Once the oil starts to separate and the cream thickens slightly, add the red curry paste, star anise, cinnamon stick and sliced ginger. Cook for 2\u20133 minutes, stirring, until darkened and aromatic.<\/p><p data-start=\"226\" data-end=\"575\">Add any optional ingredients &#8211; such as Thai eggplant, bamboo shoots, lychees, snake beans or cherry tomatoes \u2013 at this point.\u00a0<\/p><p data-start=\"577\" data-end=\"790\">Add the kaffir lime leaves and continue to stir. Pour in the fish sauce and palm sugar, mixing until the sugar dissolves. Add the coconut milk, cream and stock, bring everything back to the boil, then reduce to a simmer.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-354bef23 elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"354bef23\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-afc25ee\" data-id=\"afc25ee\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5f909aba elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5f909aba\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-38075b44\" data-id=\"38075b44\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-2a0a7176 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2a0a7176\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-36881b56\" data-id=\"36881b56\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6f07d192 elementor-widget elementor-widget-text-editor\" data-id=\"6f07d192\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>As seen in spring 2025<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5e03ad0a elementor-widget elementor-widget-image\" data-id=\"5e03ad0a\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"471\" height=\"102\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/BIDFOOD-appetiser-white-2.png\" class=\"attachment-large size-large wp-image-50674\" alt=\"\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/BIDFOOD-appetiser-white-2.png 471w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/BIDFOOD-appetiser-white-2-300x65.png 300w\" sizes=\"(max-width: 471px) 100vw, 471px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-19e72a61 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"19e72a61\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"http:\/\/www.appetisermagazine.com.au\" target=\"_blank\" rel=\"noopener\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">See more<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-221bd3b2\" data-id=\"221bd3b2\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8f49cc1 elementor-widget elementor-widget-image\" data-id=\"8f49cc1\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"http:\/\/www.appetisermagazine.com.au\" target=\"_blank\" rel=\"noopener\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"997\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/09\/aMag_Spr25_COVER-WEB-1-822x1024.jpg\" class=\"attachment-large size-large wp-image-54679\" alt=\"Cover of appetiser magazine, Spring 2025 edition. A slice of Indonesian layer cake (kue lapis legit) served with cream on a white plate with a bronze spoon, dragon fruit, tea, and colourful glassware on a chequered tablecloth.\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/09\/aMag_Spr25_COVER-WEB-1-822x1024.jpg 822w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/09\/aMag_Spr25_COVER-WEB-1-241x300.jpg 241w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/09\/aMag_Spr25_COVER-WEB-1-768x957.jpg 768w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/09\/aMag_Spr25_COVER-WEB-1-1233x1536.jpg 1233w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/09\/aMag_Spr25_COVER-WEB-1-1644x2048.jpg 1644w\" sizes=\"(max-width: 800px) 100vw, 800px\" title=\"\">\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Roast duck meets fragrant Thai spices in this red Thai duck curry, simmered with pineapple, herbs and coconut milk. A bold, glossy dish best served with jasmine rice and a cooling cucumber drink.<\/p>\n","protected":false},"author":3,"featured_media":54697,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[1],"tags":[24],"class_list":["post-54696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-appetiser"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/54696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/comments?post=54696"}],"version-history":[{"count":10,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/54696\/revisions"}],"predecessor-version":[{"id":54913,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/54696\/revisions\/54913"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media\/54697"}],"wp:attachment":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media?parent=54696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/categories?post=54696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/tags?post=54696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}