Braised Duck With Red Curry Recipe

Name: Braised Duck With Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Stock; 2 cups water; 2 teaspoons chicken stock powder; 2 green onions, roughly chopped; 1 small onion, roughly chopped; 2 cm piece fresh ginger, sliced; Duck Braise; 6 whole duck legs (drumstick and thigh); 2 cups coconut milk; 2 cups chicken stock; 1 stalk lemongrass; 5 kaffir lime leaves, torn; galangal, peeled and sliced; 4 tablespoons fish sauce; Duck Curry; 1 tablespoon vegetable oil; 3 tablespoons red curry paste; 5 kaffir lime leaves, shredded; 60 g palm sugar, shaved; 6 tablespoons fish sauce; 1 kaffir lime leaf, halved; 1 tablespoon tamarind paste; 4 long red chilies, seeded and roughly chopped into largish pieces; kaffir lime leaf, finely julienned

Servings: persons

Chicken Stock
2 cups water
2 teaspoons chicken stock powder
2 green onions, roughly chopped
1 small onion, roughly chopped
2 cm piece fresh ginger, sliced
Duck Braise
6 whole duck legs (drumstick and thigh)
2 cups coconut milk
2 cups chicken stock
1 stalk lemongrass
5 kaffir lime leaves, torn
galangal, peeled and sliced
4 tablespoons fish sauce
Duck Curry
1 tablespoon vegetable oil
3 tablespoons red curry paste
5 kaffir lime leaves, shredded
60 g palm sugar, shaved
6 tablespoons fish sauce
1 kaffir lime leaf, halved
1 tablespoon tamarind paste
4 long red chilies, seeded and roughly chopped into largish pieces
kaffir lime leaf, finely julienned

1
Chicken stock:
2
Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
3
Duck Braise:
4
In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
5
Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible.
6
Curry:
7
Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
8
Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
9
Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes.
10
Spoon into a serving dish and garnish with the julienned lime leaf.
11
Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Chicken Stock, 2 cups water, 2 teaspoons chicken stock powder, 2 green onions, roughly chopped, and more.

Yes, Braised Duck With Red Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Duck With Red Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions