Curried Duck Legs With Ginger and Rhubarb Recipe

Name: Curried Duck Legs With Ginger and Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds whole duck legs, with thighs (about 8), or whole chicken legs (5 or 6); Kosher salt; 2 tablespoons olive oil; 2 large onions, diced (about 4 cups); 6 garlic cloves, chopped; 1 4-inch-long piece fresh ginger, peeled and chopped; 1 tablespoon garam masala; 1 tablespoon cider vinegar; 1/2 teaspoon cayenne pepper, or more to taste; 1/2 teaspoon ground turmeric; 1/2 teaspoon freshly ground black pepper; ⅓ cup unsweetened coconut milk; 1/2 pound rhubarb, sliced 1/2 -inch thick (2 cups); 1 tablespoon brown sugar; Chopped fresh cilantro or chives, for garnish

Servings: persons

4 pounds whole duck legs, with thighs (about 8), or whole chicken legs (5 or 6)
Kosher salt
2 tablespoons olive oil
2 large onions, diced (about 4 cups)
6 garlic cloves, chopped
1 4-inch-long piece fresh ginger, peeled and chopped
1 tablespoon garam masala
1 tablespoon cider vinegar
1/2 teaspoon cayenne pepper, or more to taste
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
⅓ cup unsweetened coconut milk
1/2 pound rhubarb, sliced 1/2 -inch thick (2 cups)
1 tablespoon brown sugar
Chopped fresh cilantro or chives, for garnish

1
Using kitchen shears, trim away all fat and skin that hangs from sides of duck legs, leaving only skin on top of meat.
2
Toss duck legs with 1 teaspoon salt.
3
Heat oil in a large skillet or saute pan over high heat.
4
Add as many duck pieces as fit easily.
5
Brown on one side, about 7 minutes.
6
Turn and brown other side.
7
Transfer to a bowl.
8
Repeat if necessary.
9
While duck browns, combine 1 cup onion, garlic, ginger, garam masala, vinegar, cayenne, turmeric, black pepper, 1/2 teaspoon salt and 1/4 cup water in a blender, and process until smooth.
10
When duck is done, spoon out all but about 2 tablespoons of fat from skillet.
11
Add remaining onions and a large pinch of salt.
12
Saute until soft, 5 minutes.
13
Add ginger-garlic paste and cook until most of the liquid evaporates, about 2 minutes.
14
Add coconut milk and 2 cups water, and bring to a simmer.
15
Add rhubarb, brown sugar, duck legs and any juices that may have accumulated in bowl.
16
Bring to a boil.
17
Cover and turn heat to low, and simmer gently for 1 hour, turning duck pieces halfway through.
18
Uncover pan, turn duck again, and let simmer uncovered for 10 minutes.
19
Spoon fat off sauce and serve duck or, better, chill duck overnight and degrease sauce before reheating all on a low flame.
20
Serve garnished with cilantro or chives.

1108

kcal

Calories

Fat

Carbs

151

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 15 ingredients. The key ingredients include: 4 pounds whole duck legs, with thighs (about 8), or whole chicken legs (5 or 6), Kosher salt, 2 tablespoons olive oil, 2 large onions, diced (about 4 cups), and more.

Yes, Curried Duck Legs With Ginger and Rhubarb falls under the General 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!

Curried Duck Legs With Ginger and Rhubarb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions