Malaysian Pineapple Duck Curry
Malaysian Pineapple Duck Curry
Ingredients
For the Duck
- 1 1/2 pounds duck breast, skin on, scored, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Curry Paste
- 3 shallots, peeled and roughly chopped
- 4 garlic cloves, peeled
- 1 inch ginger, peeled and roughly chopped
- 2 red chilies, deseeded for less heat, roughly chopped
- 1 lemongrass stalk, outer layers removed, tender part thinly sliced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 inch galangal, peeled and roughly chopped (optional)
- 1/2 teaspoon shrimp paste, (belacan), toasted (optional)
- 1 tablespoon vegetable oil
For the Curry
- 2 cups coconut milk, full-fat
- 1 1/2 cups pineapple, fresh, cut into 1-inch chunks
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar, or brown sugar
- 2 kaffir lime leaves, torn
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 cups steamed jasmine rice, for serving
Instructions
- 1
Season the duck pieces with salt and pepper. Set aside.
⏱️ 5 min
- 2
Prepare the curry paste: In a food processor or with a mortar and pestle, combine shallots, garlic, ginger, red chilies, lemongrass, turmeric powder, coriander powder, cumin powder, galangal (if using), and shrimp paste (if using). Process until a smooth paste forms. Add 1 tablespoon of vegetable oil to help blend if needed.
⏱️ 10 min
- 3
Heat a large pot or Dutch oven over medium-high heat. Add the duck pieces, skin-side down, and render the fat for about 8-10 minutes until the skin is crispy and golden brown. Remove the duck pieces from the pot and set aside, leaving about 2 tablespoons of rendered duck fat in the pot. Discard any excess fat.
⏱️ 10 min
- 4
Reduce heat to medium. Add the prepared curry paste to the pot and sauté for 5-7 minutes, stirring constantly, until fragrant and slightly darkened. Be careful not to burn the paste.
⏱️ 7 min
- 5
Pour in the coconut milk, fish sauce, palm sugar, and add the kaffir lime leaves. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 6
Return the seared duck pieces to the pot. Reduce the heat to low, cover, and simmer for 30 minutes, or until the duck is tender.
⏱️ 30 min
- 7
Add the pineapple chunks to the curry and continue to simmer, uncovered, for another 10 minutes, allowing the flavors to meld and the pineapple to soften slightly.
⏱️ 10 min
- 8
Taste and adjust seasoning if necessary. Garnish with fresh cilantro.
⏱️ 3 min
- 9
Serve hot with steamed jasmine rice.
Kitchen Tools
Nutrition Facts (per serving)
Malaysian Pineapple Duck Curry
For the Duck
- 1 1/2 pounds duck breast, skin on, scored, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Curry Paste
- 3 shallots, peeled and roughly chopped
- 4 garlic cloves, peeled
- 1 inch ginger, peeled and roughly chopped
- 2 red chilies, deseeded for less heat, roughly chopped
- 1 lemongrass stalk, outer layers removed, tender part thinly sliced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 inch galangal, peeled and roughly chopped (optional)
- 1/2 teaspoon shrimp paste, (belacan), toasted (optional)
- 1 tablespoon vegetable oil
For the Curry
- 2 cups coconut milk, full-fat
- 1 1/2 cups pineapple, fresh, cut into 1-inch chunks
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar, or brown sugar
- 2 kaffir lime leaves, torn
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 cups steamed jasmine rice, for serving
Instructions
- 1
Season the duck pieces with salt and pepper. Set aside.
⏱️ 5 min - 2
Prepare the curry paste: In a food processor or with a mortar and pestle, combine shallots, garlic, ginger, red chilies, lemongrass, turmeric powder, coriander powder, cumin powder, galangal (if using), and shrimp paste (if using). Process until a smooth paste forms. Add 1 tablespoon of vegetable oil to help blend if needed.
⏱️ 10 min - 3
Heat a large pot or Dutch oven over medium-high heat. Add the duck pieces, skin-side down, and render the fat for about 8-10 minutes until the skin is crispy and golden brown. Remove the duck pieces from the pot and set aside, leaving about 2 tablespoons of rendered duck fat in the pot. Discard any excess fat.
⏱️ 10 min - 4
Reduce heat to medium. Add the prepared curry paste to the pot and sauté for 5-7 minutes, stirring constantly, until fragrant and slightly darkened. Be careful not to burn the paste.
⏱️ 7 min - 5
Pour in the coconut milk, fish sauce, palm sugar, and add the kaffir lime leaves. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 6
Return the seared duck pieces to the pot. Reduce the heat to low, cover, and simmer for 30 minutes, or until the duck is tender.
⏱️ 30 min - 7
Add the pineapple chunks to the curry and continue to simmer, uncovered, for another 10 minutes, allowing the flavors to meld and the pineapple to soften slightly.
⏱️ 10 min - 8
Taste and adjust seasoning if necessary. Garnish with fresh cilantro.
⏱️ 3 min - 9
Serve hot with steamed jasmine rice.