[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 24/02/2024. See terms.
Photo of Duck and pineapple curry by WW

Duck and pineapple curry

Total Time
20 min
10 min
10 min
Pineapple adds a juicy surprise to this tasty red curry. Don’t overcook the snow peas to ensure they are crunchy and full of flavour when you serve!


Olive oil

1 tbs

Raw skinless trimmed duck

3 fillet(s), fat trimmed, thinly sliced

Brown onion

1 medium, cut into thin wedges

Red curry paste

2 tbs

Reduced-fat evaporated milk

375 ml, coconut flavoured


1 tbs


1 cup(s), (1/4 pineapple), peeled, cored, coarsely chopped

Sugar snap peas

150 g, trimmed


  1. Heat the oil in a wok or large saucepan over high heat. Stir-fry the duck for 2 minutes or until browned. Transfer to a plate.
  2. Add the onion to the wok and stir-fry for 5 minutes or until soft. Add the curry paste and stir-fry for 1 minute or until fragrant.
  3. Stir ¼ cup (60ml) of the milk and the cornflour in a small bowl until smooth. Add the pineapple, sugar snap peas, ⅔ cup (160ml) water and remaining milk to the wok and bring to the boil.
  4. Add the cornflour mixture to the wok and stir to combine. Return the duck to the pan. Bring to the boil and stir-fry for 1 minute or until thickened and sugar snap peas are tender.


SERVING SUGGESTION: Steamed mixed vegetables, such as carrots, broccoli and red capsicum and brown rice and fresh limes.