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.

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
For the whitetail obsessed, with Mark Kenyon
Redefining our connection to food, with Danielle Prewett
With Joe Cermele and Crew
Technical apparel for the avid hunter
Purpose-built accessories for hunting and fishing
Quality elk, turkey, waterfowl, and deer calls