Tender duck & pineapple red curry

Tender duck & pineapple red curry

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(13 ratings)

Prep: 20 mins Cook: 2 hrs


Serves 6
This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining

Nutrition and extra info

  • Freezable


  • kcal659
  • fat49g
  • saturates20g
  • carbs20g
  • sugars18g
  • fibre2g
  • protein38g
  • salt2.29g
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  • 6 duck leg
  • 2 tbsp light brown sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 4 tbsp red Thai curry paste
  • 1 can coconut milk



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 2 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 6 kaffir lime leaves
  • 1 small pineapple, peeled, cored and cut into chunks



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 red chilli, deseeded and finely sliced, to serve (optional)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • Thai basil leaves, to serve (optional)

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  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

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Comments (16)

riceandtings's picture

I can give you a tip for this dish that I picked up from the mythaicurry website (we used their paste as well) and it makes a world of difference. Cook the pineapple in the duck fat until it starts to turn brown and then reserve to add later, simples! It not only gives a great flavour to the pineapple but the pineapple juices mix wonderfully in the pan and you don't need to add any more sugar if you are using a whole pineapple.

mammyjoy's picture

Absolutely loved this recipe. I made it in my slow cooker and cooked it on low for 6 hours. I only used 4 duck legs as I couldnt fit anymore in my slow cooker but there was more than enough meat to feed the 2 of us. I only used 1 tbsp of the fish sauce and it was perfect. When the meat was cooked I lifted it out the sc and the meat just fell off the bone. I poured all the liquid into a seperating jug to remove the fat and then put it back in sc with the pineapple (I didnt use the whole pineapple, about 2 handfulls of cubes). I then picked all the meat from the bones before putting it back in the and cooked for about 10 minutes. I will definitely be making this dish again.

jadeclev's picture

Was yummy except I did think u need to be really careful when adding the fish sauce as it makes it really salty. It was lovely but the sauce was a bit bitter. Also I wasn't too sure on the pineapple as some were still a little hard. The duck however was the best bit! Really juicy and tender. Would make again just maybe with less fish sauce and lime leaves. Found these were bit over powering too. Overall nice dish!

cari's picture

Really delicious and very easy even for a novice!

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

ScarlettKitsune's picture

I think they've made a mistake. Usually High yields results after 4 hours or so, I think this should be on low.

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


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

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

Excellent and so easy to make.

ladynellie's picture

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

Absolutely fantatstic - compliments the duck perfectly.

croady's picture

so easy, reheats really well too.

Questions (1)

bricin's picture

Regarding the slow cooker version.... 8 hours on *high*? Is that correct?

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