Duck in Pineapple Thai Curry (Kaeng Phed Ped Yang) – Delishar

I’m currently in the USA now, spending time with the husband’s family. It has been really liberating to be disconnected from technology during my time away. No wifi, no mobile data, no computers, and no ipad. But at the same time, I miss blogging, interacting with readers like yourself, and creating in my kitchen.

My mother-in-law has been more than generous with sharing her kitchen space with me, and I’m grateful for that. I’m also appreciative that I get to not worry about what to make in the kitchen, and get fed good food by good people. 🙂


Before I left for our annual visit to the USA, I made this amazing Thai red curry with pineapple and duck. I love duck by the way, if I can have it everyday, I probably would. And by now, you would have realised that I love Thai food as well, so this was a perfect combination. Hot, sweet, slightly sour from the pineapples, and loaded with gorgeous aromatic Thai spices in this glorious thick curry over delicious roast duck breast. Oh my yum!

I would have used cherry tomatoes if not for the husband. He doesn’t like those sweet-juicy-mouth-bursting little babies. He finds it explicit that I describe it that way. Oh well. But I’d highly recommend that you use cherry tomatoes instead of regular tomato like I did. Visually it’ll be much more appealing too.


Duck in Pineapple Thai Curry (Kaeng Phed Ped Yang)

  • 1/3 cup coconut cream
  • 1 tbsp coconut oil
  • 2 tbsp Thai red curry paste more if you want it spicy
  • 3/4 cup coconut milk
  • 1/2 to mato wedges or 6 cherry tomatoes
  • 1/2 cup fresh pineapples cubed
  • 200 g roasted or smoked duck meat sliced
  • Juice of 1/2 lime
  • Fish sauce to taste
  • Brown sugar to taste
  • Handful of fresh basil
  • In a pot, combined coconut oil, coconut cream, and curry paste over medium heat.

  • Cook until coconut oil starts to separate, about 2 minutes, stirring constantly.

  • Pour in coconut milk, tomatoes, and pineapple.

  • Bring to a simmer, then add duck meat.

  • Allow to simmer until duck is heated through.

  • Season with fish sauce, sugar, and lime juice.

  • Remove from heat, and stir in fresh basil leaves.

  • Serve immediately with steamed white rice.

Adapted from Simple Thai Food


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Thai Duck Confit with Asian Salad – Delishar

I had my first duck confit when I was on a date with the husband. Immediately after that dinner, I started researching on recipes to confit duck legs. I’m intrigued by how much work time was taken to confit duck legs, and the history behind duck confit.

Duck confit originated in France. Confit is the past participle of the French verb confire, or “to preserve”. Confit is also one of the oldest ways to preserve food. The process involves curing the meat in salt mixture for 24-36 hours. After which, the cured meat is cooked in it’s own rendered fat, low and slow. This results in a moist, tender, melt-in-mouth, flavourful meat. Once the meat has been confit, it can last for several months or years.

So with that, I adapted the confit technique and give it an Asian twist with *drumroll please!* Thai aromatic spices of course! I made everything on a budget from scratch, all the way to rendering the duck fat. I got about 2.5 cups (600ml) of liquid gold from 1 kg of duck fats. And the raw duck fat cost me only $2 as compared to a bottle of prepared duck fat for $20 for 700ml. I rendered about 3-4 kg of duck fat that day, and gave a couple jars of liquid gold away to friends. 

Don’t let the amount of time needed to confit the meat turn you off. Most of the time is inactive, and it’s just a game of waiting. Waiting for this delicious melt in the mouth experience with the most robust explosion of flavours! The wait was definitely worth it.

Duck confit Process

Asian Bok Choy Salad


Prep Time 5 minutes

Total Time 10 minutes


  • 3 cups bok choy cut into 1 inch size
  • 1/2 cup shredded carrot
  • 2-3 tbsp scallions use white and green parts
  • 2 tbsp chopped cilantro
  • 20 Thai basil leaves
  • 1 navel orange supreme


  • 1/4 cup navel orange juice about 1 orange
  • Juice of 1 lime
  • 1 tbsp fish sauce
  • 2-3 tsp honey
  • 1 tsp sriracha sauce
  • 1 tsp duck fat or olive oil
  • 1 tsp sesame oil
  • Mix ingredients for dressing together in a small bowl.

  • Add all the ingredients for salad in a large mixing bowl.

  • Pour dressing over salad and toss to combine.

Duck Confit 3

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