Recipe: Red Curry with Duck

Try our delicious Celebrity Cruises recipe for Red Curry with Duck. Combine succulent Peking duck with classic red curry paste, rich coconut milk, and fresh ginger and lemongrass to create this authentic Asian dish. The perfect combination of spice, sweetness, and freshness to transport your, and your guests', tastebuds to Asia.


Course: Main Course
Serves: 6



  • 1 whole Peking duck
  • As needed kosher salt
  • As needed black pepper (cracked)

Red curry sauce

  • 340ml peanut oil
  • 2 tbsp garlic cloves (minced)
  • 1 tbsp fresh gingerroot (minced)
  • 1 piece lemongrass (finely sliced)
  • 1 white onion (diced ¼ inch)
  • 100ml chicken stock
  • 225ml coconut milk
  • 1 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tsp Ajinomoto chicken powder
  • 50g palm sugar
  • 2 kaffir-lime leaves
  • 3 tbsp seasoned rice vinegar


  • 340ml red curry sauce (see recipe below)
  • 900g duck meat (roasted, picked)
  • 1 small can bamboo shoots (sliced)
  • 6 baby bok choy (chopped)


  • 6 pinches chilli flakes (crushed)
  • 1 fresh lime (cut into 6 wedges)
  • 6 springs fresh cilantro


Season the duck with salt and pepper. Place duck on a roasting pan breast side up, with a drip tray on the bottom so the duck is not touching the pan. Roast in a preheated oven at 375°F (190°C) for 45 minutes. Remove the duck from the oven and let it cool for about 10 minutes. Remove the meat from the duck and slice into ½ inch pieces. Set aside.

Heat a wok with the oil until lightly smoking; add the onions, gingerroot and lemongrass and sauté very quickly until the onion is translucent. Add the garlic and continue to sauté the rest of the ingredients, bring to a low simmer and cook for 10 minutes to complete the sauce. To finish dish, add sliced duck meat to curry sauce, add bok choy and bamboo shoots, heat to boiling, then place in the serving bowls and garnish with chilli flakes, lime wedge and cilantro spring.