Roasted Duck Curry

Trang Nguyen


My husband is a huge fan of toast duck and one day he came home with a not so good roasted duck from a local BBQ joint called Tom's Chinese BBQ restaurant located at:
4414 University Ave, San Diego, CA 92105

Please don't waste your money and go there because the duck was undercooked, still had blood and it was not edible even after I zapped it in the microwave. So this recipe came into creation. But if you want a good roast duck, I've found Ranch 99 as well as the food to go counter outside of Ranch 99 is perfect or du du BBQ

Ranch 99: 7330 Clairemont Mesa Blvd, San Diego, CA 92111

Sieu Sieu BBQ: 7420 Clairemont Mesa Blvd, San Diego, CA 92111

Pick up an entire roast duck, save 1/2 for curry and 1/2 to eat as roast duck.


1/2 roast duck bought already roasted. I deboned.
1 can coconut cream
1 can of water (add less or more depending if you like thick or thin curry sauce)
3 kafir lime leaves or 2 bay leaves
2 large carrot cut in 1/2 inch pieces
3 red potatoes cut in 1/2 and into 1/2 inch pieces
Thai basil leaves
2 tablespoon fish sauce
1 tablespoon sugar
pepper to taste
3 tablespoon of any Thai curry paste (yellow, red, green, Panang, etc.)
Tablespoon vegetable oil
3 minced garlic clove



Boil potatoes until almost cooked. Set aside and cook carrots until almost cooked and set aside.

In a stock pot, add garlic, Thai curry paste,with oil, sugar, lime leaves and sauté with a little water to dilute. Once garlic is simmering, add roast duck and stir until well mixed. Then add coconut cream, fish sauce, water, carrots, potatoes and bring to a boil until potatoes and carrots are cooked. Add basil leaves and ground pepper as you turn off stove. Top with green onions and cilantro and serve with French bread or white rice.


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