Coconut Risotto with Red Curry Duck Recipe
Description
Indulge in the exquisite flavors of our Coconut Risotto with Red Curry Duck recipe, a delightful fusion of tender duck infused with aromatic red curry and creamy coconut, served atop a bed of luscious coconut risotto. This recipe, brought to you by lovewithrecipes.com, promises to elevate your culinary experience to new heights!
- Cook Time: 1 hour
- Prep Time: 25 minutes
- Total Time: 1 hour and 25 minutes
- Servings: 4
Ingredients
| Quantity | Ingredient |
|---|---|
| 5 tbsp | Olive oil |
| 2 tbsp | Red curry paste |
| 1 1/2 lb | Duck breasts |
| – | Red wine |
| 1 can | Coconut milk |
| 2 tbsp | Brown sugar |
| 1 1/2 | Onions |
| 1 cup | Arborio rice |
| 2 tbsp | Fish sauce |
| 1/4 cup | Lime juice |
| 2 tbsp | Fresh basil |
| – | Green onion |
Nutrition Facts (per serving)
- Calories: 1275.2
- Fat: 74.5g
- Saturated Fat: 40.8g
- Cholesterol: 234.8mg
- Sodium: 1531.7mg
- Carbohydrates: 86.3g
- Fiber: 6.9g
- Sugar: 17.7g
- Protein: 56.1g
Instructions
For the Duck
- Heat 2 tablespoons of olive oil in a 4-quart casserole over medium heat.
- Add the red curry paste and stir to dissolve over low heat.
- Place the duck breasts in the pan, skin-side-down, and sprinkle the flesh with salt and pepper.
- Sear the duck on all sides for approximately 3 minutes total.
- Pour 1/2 cup of red wine over the duck and cook until it evaporates.
- Add one can of coconut milk to the pan and bring it to a boil.
- Reduce the heat to medium-low, cover the pot, and cook for 20 minutes until the duck is tender and cooked through.
- Turn off the heat and remove the duck from the coconut milk, keeping the coconut milk in the pot on the stove.
- Discard the fatty duck skin and cut the meat into 1-inch pieces.
- Return the duck pieces to the pot with the coconut milk.
- Add brown sugar and stir. Let the duck sit in the warm coconut milk while you prepare the risotto.
For the Risotto
- In a separate heavy 4-quart casserole, bring the chicken stock and the remaining can of coconut milk to a boil.
- In another pot over moderate heat, sautΓ© the onions in the remaining 3 tablespoons of olive oil for 1 to 2 minutes.
- Add the arborio rice to the pot and stir for 1 minute.
- Pour in 1/2 cup of red wine and stir until absorbed.
- Wait until each addition of liquid is almost completely absorbed before adding the next half-cup.
- When all the broth is absorbed (about 16 minutes), turn up the heat on the duck and start adding the coconut liquid from the simmering duck to the rice.
- Reserve about 1/4 cup of the duck and coconut liquid for serving.
- Cook for an additional 2 minutes.
- Turn off the heat and stir in 3 tablespoons of fish sauce, lime juice, and basil.
Assembly
- Serve the risotto in bowls with the shredded duck and some coconut sauce spooned over the top.
- Garnish with sliced green onions for a touch of freshness and vibrant color.
Enjoy Your Culinary Creation π½οΈ
Delight your taste buds with this Coconut Risotto with Red Curry Duck, a harmonious blend of rich flavors and textures that will leave you craving for more! Whether it’s a weeknight dinner or a special occasion, this recipe is sure to impress your guests and become a favorite in your repertoire. So, roll up your sleeves and let’s embark on a culinary journey filled with decadent indulgence and gastronomic delights!
