Video: How to Make Wild Duck Curry

This is one of my favorite cold weather recipes for those hard-earned ducks sitting in your fridge or freezer. There are few better ways to complement rich, indulgent duck meat than with the aromatic spices and creamy texture of a classic Thai curry.

I start by making a robust duck stock that infuses flavors from garlic, ginger, Thai basil, lemongrass, and other ingredients. Once the duck meat is shreddable, I pull it all off the bones and set it aside. The stock is then strained and becomes the base for sautéed peppers and onions, bok choy, and broccoli, lots of curry paste and Thai basil, coconut cream, and of course, the shredded duck. Enjoy it over sticky coconut rice and eat it as leftovers all week.

The Essential Meatcrafter Knife
Save this product

A hybrid hunting fixed blade with a fine, smooth edge to trim, debone, or slice your preferred cuts of meat. Makes just as much sense in the back of your truck as it does in the kitchen drawer.

Meater+ Bluetooth Thermometer
Save this product

With up to 165 ft Wireless Range, MEATER is the first truly wireless smart meat thermometer.

7 Seasonings Gift Pack
Save this product

Bring home the entire Mega Spice Collection and change the way you cook.

The MeatEater Fish and Game Cookbook
Save this product

The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.

Get the latest in your inbox
Subscribe to our newsletters to receive regular emails with hand-picked content, gear recommendations, and special deals.
Our picks for the week's best content and gear
For the whitetail obsessed, with Mark Kenyon
Redefining our connection to food, with Danielle Prewett
Your one-stop for everything waterfowl, with Sean Weaver
Get out on the water with the MeatEater Fishing crew
Technical hunting apparel
Purpose-built accessories for hunting and fishing
Quality elk, turkey, waterfowl, and deer calls
Save this article