If possible, start this recipe the day before allowing at least 12 – 24 hours to marinate as it makes all the difference to the duck. I have given a recipe for a yellow curry paste, just click on the link but when I’m in a hurry I use from a jar. Bart make a great one which is available in most supermarkets.
Serve with stir fried asian greens and some steamed rice.
4 duck legs
250ml light soy sauce (use gluten free if needed)
1 tbsp soft light brown sugar
zest of 1 orange
400ml tin coconut milk
1 red chilli, halved
1 lemon grass, bruised
3cm ginger, roughly chopped
Yellow curry sauce
3 tbsp yellow curry paste (recipe in link or use shop bought)
400ml tin coconut cream (I use Biona)
1 tsp tamarind paste
1 tbsp fish sauce
To finish
1 small tin pineapple chunks, drained
1 red chilli, finely sliced into matchsticks
Coriander leaves to sprinkle
Place the duck legs in a snug bowl. In another bowl, mix the sugar into the soy sauce until it has dissolved. Add half the kaffir lime leaves, crushed white peppercorns and orange peel. Mix together and pour over the duck legs. Using your hands, make sure the legs are all coated with marinade, cover and put in the fridge for up to 24 hours.
Preheat the oven to 150C fan. Remove the duck from the marinade and lay them out skin side up, in a roasting tin. Pick the orange peel out of the marinade and put in a bowl along with 70ml of the marinade liquid. To the bowl with the orange peel, add the coconut milk, split chilli, the rest of the kaffir lime leaves, lemongrass and ginger, give it all a good stir and pour over the duck. Braise uncovered for 2 hours. The legs should be nicely brown and the meat almost falling off the bone.
To make the curry sauce, put the paste in a small saucepan and stir fry for a minute. Add the coconut milk, tamarind and fish sauce, bring to the boil and simmer. After 5 minutes, add the drained pineapple chunks and simmer for a further 5 minutes.
When ready to serve, remove the duck legs from the braising liquid and place in a deep sided serving dish. Pour the yellow curry sauce over the top and sprinkle with chilli and coriander
Make your own Yellow Curry Paste:
Thai braised duck legs with yellow curry
Ingredients
- 4 duck legs
- 250 ml soy sauce (use gluten free soy sauce if needed)
- 1 tbsp soft light brown sugar
- 2 tsp white peppercorns lightly crushed
- 1 orange Remove zest using a vegetable peeler
- 10 kaffir lime leaves bruised
- 400 ml tin of coconut milk
- 1 red chilli halved
- 1 lemongrass bruised
- 3 cm ginger roughly chopped
Yellow curry sauce
- 3 tbsp yellow curry paste (i used Bart) or see recipe below
- 400 ml tin of coconut cream (I use Biona)
- 1 tsp tamarind paste
- 1 tbsp fish sauce
To finish
- 1 small tin pineapple chunks (or fresh pineapple)
- 1 red chilli finely sliced into matchsticks
- Coriander leaves to sprinkle
Instructions
- Place the duck legs in a snug bowl. In another bowl, mix the sugar into the soy sauce until it has dissolved. Add half the kaffir lime leaves, crushed white peppercorns and orange peel. Mix together and pour over the duck legs. Using your hands, make sure the legs are all coated with marinade, cover and put in the fridge for up to 24 hours.
- Preheat the oven to 150C fan. Remove the duck from the marinade and lay them out skin side up, in a roasting tin. Pick the orange peel out of the marinade and put in a bowl along with 70ml of the marinade liquid. To the bowl with the orange peel, add the coconut milk, split chilli, the rest of the kaffir lime leaves, lemongrass and ginger, give it all a good stir and pour over the duck. Braise uncovered for 2 hours. The legs should be nicely brown and the meat almost falling off the bone.
- To make the curry sauce, put the paste in a small saucepan and stir fry for a minute. Add the coconut milk, tamarind and fish sauce, bring to the boil and simmer. After 5 minutes, add the drained pineapple chunks and simmer for a further 5 minutes.
- When ready to serve, remove the duck legs from the braising liquid and place in a deep sided serving dish. Pour the yellow curry sauce over the top and sprinkle with chilli and coriander
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