Preparation Steps

• Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Place the duck breasts skin-side down and cook for 6-8 minutes, or until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes for medium-rare, or longer to your desired doneness.
• Remove the duck from the skillet and let it rest on a cutting board for 5-10 minutes before slicing.
• While the duck is resting, carefully pour off most of the rendered duck fat from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat.
• Add the red curry paste to the skillet and cook for 1-2 minutes until fragrant, stirring constantly.
• Pour in the coconut milk and chicken broth. Stir to combine and bring to a simmer. Add the fish sauce and brown sugar. Stir until the sugar is dissolved.
• Add the snow peas, sliced red and yellow bell peppers, and bamboo shoots to the curry. Cook for 3-5 minutes, or until the vegetables are tender-crisp.
• Slice the rested duck breast thinly against the grain.
• Serve the Thai red curry duck slices over the curry sauce and vegetables. Garnish with fresh basil leaves and lime wedges.