You can make this dish with any wild or domestic duck or goose, and you can use either skin-on or skinless breast meat. I used skinless breast meat here. If you want to use skin-on, sear the skin side of the duck breast until it’s crispy and set aside; don’t cook the meat side. Follow the recipe as written from there. Most of the ingredients here are available at any major supermarket, and those that might be hard to find I’ve listed as optional. But each one adds to the authentic Thai flavor, so try to get them if you can. The curry paste is the most vital: If you can’t find it in your market, you can buy red curry paste online.
PREPARATION TIME
INGREDIENTS
1 tablespoon peanut oil
1 tablespoon minced lemongrass (optional, white parts only)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 yellow onion, sliced thinly top to root
2 to 6 small hot chiles, chopped
1/4 cup Thai red curry paste
1 13- ounce can coconut milk
2 tablespoon fish sauce (optional)
1 pound diced, peeled potatoes
2 tablespoons sugar (palm sugar if you can get it)
1 cup pineapple chunks
1 pound duck or goose breasts, sliced thin
Lime juice to taste
1/4 cup roughly chopped cilantro
