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CategoryDifficultyIntermediate

We've been cooking this delicious recipe for years and it never fails to deliver a smile on our faces. It's rather forgiving regarding the ingredients, for example while travelling throughout Europe it's been difficult to find kaffir lime leaves, chillies and pickled pepper corns, so we just left them out. We also substituted the palm sugar for ordinary white sugar.

Yields4 Servings
Prep Time8 minsCook Time1 hrTotal Time1 hr 8 mins

 4 duck legs (see notes)
 3 tbsp red curry paste
 3 tbsp fish sauce
 400 ml coconut milk
 500 ml chicken stock
 1 tbsp palm sugar
 8 baby potatoes, washed
 8 eschalots peeled (see notes)
 2 tbsp pickled green peppercorns (optional)
 6 kaffir lime leaves, torn
 2 long red chillies finely sliced
 steamed rice to serve

1

Heat large pan over medium heat. Add duck and cook for five minutes or until fat is rendered. Remove from pan and set aside.

2

Add curry paste to pan and cook for three minutes or until very aromatic.

3

Stir in fish sauce, coconut milk, stock and palm sugar. Add duck back in and simmer over medium heat for 45 minutes.

4

Add potatoes, eschalots, peppercorns and lime leaves. Cook for a further 15 minutes or until duck is very tender and potatoes are cooked.

5

Stir in chilli and serve with rice.

NOTES
6

Duck legs are best but breasts are okay also.

Eschalots are small onions that are usually cooked whole. You can substitute these for one or two medium sized white or red onions cut into wedges.

Ingredients

 4 duck legs (see notes)
 3 tbsp red curry paste
 3 tbsp fish sauce
 400 ml coconut milk
 500 ml chicken stock
 1 tbsp palm sugar
 8 baby potatoes, washed
 8 eschalots peeled (see notes)
 2 tbsp pickled green peppercorns (optional)
 6 kaffir lime leaves, torn
 2 long red chillies finely sliced
 steamed rice to serve

Directions

1

Heat large pan over medium heat. Add duck and cook for five minutes or until fat is rendered. Remove from pan and set aside.

2

Add curry paste to pan and cook for three minutes or until very aromatic.

3

Stir in fish sauce, coconut milk, stock and palm sugar. Add duck back in and simmer over medium heat for 45 minutes.

4

Add potatoes, eschalots, peppercorns and lime leaves. Cook for a further 15 minutes or until duck is very tender and potatoes are cooked.

5

Stir in chilli and serve with rice.

NOTES
6

Duck legs are best but breasts are okay also.

Eschalots are small onions that are usually cooked whole. You can substitute these for one or two medium sized white or red onions cut into wedges.

Thai Red Duck Curry