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Thai Red Curry with Roast Duck, Butternut Squash and Spinach

Serves 4
Brian Streeter
Pairs well with:
Pinot Noir, Anderson Valley, Pinot Noir, Two Creeks Anderson Valley, Pinot Noir, Apple Barn Vineyard Anderson Valley , Pinot Noir, Annahala Ranch Anderson Valley

Chef Brian Streeter’s sweet and spicy medley of flavors creates the perfect complement to the Cakebread Cellars Anderson Valley Pinot Noir. The flavorful intensity of the Pinot Noir matches and complements the heat of this dish.


4 duck legs
salt and pepper
4 c. butternut squash, cut in large dice
4 T. vegetable oil
2 bunches spinach, washed and stems removed

2 T. red curry paste
16 oz. coconut milk
1 cup chicken broth
1 T. Thai fish sauce
1 T. brown sugar
1 stalk lemongrass, cut in 2 inch segments
1 kaffir lime leaf (optional)
1 bunch Thai basil

Duck and Vegetables:

Preheat oven to 375°F. Season duck with salt and pepper and set on a resting rack over a sheet pan. Place in the middle of the preheated oven and cook for 1 ½ hours until duck is tender and brown. Remove and allow to cool. Cut the meat off the bone and dice into 1 inch pieces. While the duck is cooking, toss the butternut squash with a couple tablespoons of vegetable oil. Season with salt and pepper. Spread out on to a sheet pan and place in the oven with the duck. Cook for 10-15 minutes until tender. Stir once or twice to cook evenly, reserve. On top of the stove heat up a large sauté pan. Add the spinach to the pan and toss to wilt. The water clinging to the leaves should be sufficient to steam it. Place in a colander and run cold water over the spinach to stop the cooking. Lightly squeeze out the excess moisture. Set aside with the duck and the butternut squash.


Place a large, wide bottom pan over high heat. Add the remaining vegetable oil and curry and stir to cook for a minute. Whisk in the thick cream from the coconut milk and cook over high heat for a minute to distribute the flavors. Add the remaining coconut milk, fish sauce, brown sugar, lemongrass and the kaffir lime leaf. Bring to a simmer and turn the heat to low. Simmer for 5 minutes. Add the chicken broth, duck, butternut squash and spinach. Cook for 10 minutes to heat through and combine flavors. Ladle into bowls and garnish with chopped basil. Serve with steamed jasmine rice.

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