• Prep Time 30 minutes
  • Cook Time 45 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

A modernized guilt-free Duck Curry for you to savor. And I promise to keep the tradition of taste. Duck-on!

Watch the video recipe on https://www.emilykitchenkl.com/post/skinny-duck-curry

Recipe Ingredient

  • 2 duck breasts
  • 1 tbsp. curry powder
  • Spice blend:
  • 30g ginger
  • 50g shallots
  • 20g garlic
  • 1 lemongrass
  • 3 petals of bunga kantang
  • 2 dried chilies
  • 2 cili padi
  • Others ingredients:
  • 1 tbsp. oil
  • 30g skinless peanuts, toasted
  • 10g belacan, toasted and powdered
  • 1 red capsicum, cut into chunk
  • 1 tub plain yogurt
  • 1 tbsp. curry powder
  • 300ml water
  • 1 star anise
  • 1 cinnamon stick
  • 2 kaffir lime leaf (chiffonade)
  • 1/2 tbsp. fish sauce
  • 1/2 tbsp. lime juice (optional)
  • Salt and pepper
  • Brown sugar to taste


  1. Marinade duck breasts for 30 mins.
  2. Blend spices into paste.
  3. Toast the peanuts and belacan.
  4. Put the duck breasts in cold pan, skin side down, fry until golden. Transfer to oven for 8-10 mins, at 200C. Remove and rest for 10 mins. Slice the duck breasts.
  5. Heat the wok, sauté the spice pastes till fragrant. Add in belacan.
  6. Pour in a tub of low-fat plain yogurt. Add water and bring to boil.
  7. Add in curry powder, star anise, cinnamon stick, crushed toasted peanuts and shredded kaffir lime leaves.
  8. Bring back the duck breast slices into the wok. Stir well, cover and cook for 15 mins.
  9. Season with fish sauce, salt and pepper. Add in the red capsicum. Adjust taste with brown sugar. Cook for another 5-7 mins.
  10. Enjoy with a bowl of hot steaming rice.

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