Tender duck & pineapple red curry

Tender duck & pineapple red curry

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(7 ratings)

By

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Cooking time

Prep: 20 mins Cook: 2 hrs

Skill level

Easy

Servings

Serves 6

This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
659
protein
38g
carbs
20g
fat
49g
saturates
20g
fibre
2g
sugar
18g
salt
2.29g

Ingredients

  • 6 duck legs
  • 2 tbsp light brown sugar
  • 4 tbsp red Thai curry paste
  • 1 can coconut milk
  • 2 tbsp fish sauce
  • 6 kaffir lime leaves
  • 1 small pineapple, peeled, cored and cut into chunks
  • 1 red chilli, deseeded and finely sliced, to serve (optional)
  • Thai basil leaves, to serve (optional)

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Method

  1. Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves.
  2. Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat.
  3. Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice

Recipe from Good Food magazine, January 2010

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Comments

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goldiethegold's picture

Lovely , easy duck dish which even my plain eating teenage son enjoyed !

Bravojonny's picture

What a disaster!

This was my first time cooking with a slow cooker, obviously must have done something wrong, seemed simple 8 hours on high...?

The 'sauce' evaporated to almost nothing other than a bit of curdled coconut milk and grease. The duck was tender, but not particularly flavorsome, think it just cooked away to nothing, not a great introduction to slow cooking. I never usually have problems like this with recipes on here, this was clearly overcooked, but no other negative comments? Trying to work out why mine was so dreadful

Bigspottedcat's picture

Delicious and very easy indeed. I could not find raw duck legs, so I butchered a whole duck. I will not do that again, as the slow cooking suites the legs better.

jabrady91's picture

Me and may partner loved this. I omitted the pineapple due to his dislike which in future I would add. Word of warning, we used a proper Thai paste from the Asian supermarkets instead of a supermarket one and it was super spicy so maybe cut down slightly on the amount.

ageinghippy's picture
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Jane.

I used a 400ml can of coconut milk with 3 duck legs.

The more coconut milk you use the more sauce you have. One 400ml can seemed about right for my 3 legs, providing loads of sauce.

fairyenaj's picture

does anyone know what actual volume of coconut milk is needed? I have just bought some cans containing a mere 165ml. that can't be what she means - can it?

ageinghippy's picture
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Wow!! Absolutely delicious. I did it in my slow cooker and had it with white rice with wild rice mixed in and a big salad. Absolutely delicious. Well done the designer of this recipe. I may try it with some lemon juice and zest and lemon grass as well one day, but it is about perfect exactly as the designer has listed. Yum yum yum!

wldhntress's picture
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Excellent and so easy to make.

ladynellie's picture
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Lovely! Easy to make. I cooked it a slow cooker. Couldn't remove duck legs before adding the pineapple as the meat was just falling off the bone. Still tasted fab. We will definitely have again.

christinegray's picture
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Absolutely fantatstic - compliments the duck perfectly.

croady's picture
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so easy, reheats really well too.

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