Coconut Risotto with Red Curry Duck

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1hr 25mins

Ingredients Nutrition


  1. For the duck, heat 2 tablespoons of the olive oil in a 4-quart casserole.
  2. Add curry paste.
  3. Stir to dissolve over low heat.
  4. Add duck to pan, skin-side-down, and sprinkle flesh with salt and pepper.
  5. Sear the duck on all sides for a total of about 3 minutes.
  6. Pour 1/2 cup of the wine over the duck and cook until evaporated.
  7. Add 1 can of the coconut milk and bring to a boil.
  8. Turn the heat to medium low, cover the pot and cook for 20 minutes until duck is tender and cooked through.
  9. Turn off heat and remove duck from coconut milk.
  10. Keep the coconut milk in the pot on the stove.
  11. Discard the fatty duck skin and cut the meat into 1-inch pieces.
  12. Return the duck pieces to the coconut pot.
  13. Add brown sugar and stir.
  14. Let the pieces sit in the warm coconut milk while you prepare the risotto.
  15. For the risotto, bring the chicken stock and remaining one can of coconut milk to boil.
  16. In a heavy 4-quart casserole over moderate heat, sauté the onion in remaining 3 tablespoons of oil for 1 to 2 minutes.
  17. Add the arborio rice and stir for 1 minute.
  18. Add 1/2 cup red wine, stir until absorbed.
  19. Wait until each addition is almost completely absorbed before adding the next half-cup.
  20. When all the broth is absorbed (about 16 minutes), turn up the heat on the duck and start adding the coconut liquid from the simmering duck to the rice.
  21. Reserve about 1/4 cup of the duck and coconut liquid for serving.
  22. Cook for 2 more minutes.
  23. Turn off the heat and stir in 3 tablespoons of the fish sauce, the lime juice, and the basil.
  24. Serve risotto in a bowl with the shredded duck and some coconut sauce spooned over the top.
  25. Garnish with sliced green onions.

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