Duck Curry

Duck curry with ingredients
Don't be scared by the two day commitment, when timed right this recipe is easy and always pays off in a delicious dinner.


For the marinade:

  • 4 duck Marylands (leg and thigh pieces), skin over knuckle sliced
  • 500ml light soy sauce
  • 100g caster sugar
  • 1 orange peel

For the roasting braise:

  • 1 x 400ml tin coconut milk
  • 1 long red chilli, halved
  • 3 kaffir lime leaves
  • 1 lemongrass stalk, crushed

For the curry:

  • 1 tbsp vegetable oil
  • 1 x 185g jar Ayam Thai Yellow Curry paste
  • 3 kaffir lime leaves
  • 1 long red chilli, finely sliced
  • 1 x 400ml tin coconut cream
  • 1 x 400ml tin coconut milk
  • ⅓ pineapple, cut into small chunks
  • 1 bunch Thai basil
  • Fried shallots
  • Steamed rice, to serve

Serves 4


THE DAY BEFORE - Prepare a day ahead and marinate for 24 hours.

For the marinade:

  1. Combine marinade ingredients and stir until sugar dissolves.
  2. Add duck Marylands, cover and marinate overnight in the fridge.


For the roasting braise:

  1. Preheat oven to 150°c.
  2. Pour coconut milk into a large roasting pan, add chilli, lime leaves, and lemongrass.
  3. Drain marinade off duck and discard marinade, and place duck Marylands skin side up in the coconut milk mix.
  4. Roast for around 1½ hours until Marylands are golden, and the meat has pulled back from the leg bone.

For the curry:

  1. Heat vegetable oil in a large pan over medium heat.
  2. Add curry paste and cook, stirring, until fragrant (around 1 min).
  3. Add kaffir lime leaves, chilli, coconut cream and coconut milk.
  4. Reduce heat to low and simmer for 10-15 minutes, until sauce has thickened slightly.
  5. Stir through pineapple and cook for a further 5 minutes, then stir through half bunch of Thai basil.
  6. To serve, place duck legs in bowls, spoon over curry sauce, and top with Thai basil and fried shallots.

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