Ingredients Jump to Instructions ↓

  1. 12 ounces boneless duck breast, (see Ingredient notes, below), skin removed

  2. 2 teaspoons canola oil

  3. 1 pound eggplant, diced

  4. 2 bell peppers, red and/or yellow, cut into 1-inch pieces

  5. 1 cup "lite" coconut milk

  6. 1 cup reduced-sodium chicken broth

  7. 2 tablespoons brown sugar

  8. 1 tablespoon green curry paste, (see Ingredient notes)

  9. 1 tablespoon fish sauce, (see Ingredient notes), optional

  10. 1 tablespoon lime juice

  11. 1/2 cup sliced fresh basil

Instructions Jump to Ingredients ↑

  1. Cut duck breast crosswise into 1/4-inch-thick strips. Heat oil in a Dutch oven or large straight-sided skillet over high heat until shimmering but not smoking. Cook the duck, in a single layer, stirring once, until beginning to brown, 1 to 3 minutes. Transfer to a plate. Add eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce (if using) and lime juice to the pan. Bring to a boil, stirring. Reduce heat to a simmer, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Return the duck to the pan; stir to coat with the sauce and cook until heated through, about 1 minute. Remove from heat; stir in basil and serve immediately.


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