Tender duck & pineapple red curry

Tender duck & pineapple red curry

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(21 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

    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)


  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, questions and tips

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21st Jun, 2020
Nice easy recipe, very tasty. The amount of sauce though is not correct. A Thai red curry should have plenty of sauce. The amount here given is enough for 2 duck legs, so needs adjusting accordingly.
Stephanie Jackson's picture
Stephanie Jackson
20th Aug, 2019
This recipe is fabulous! So tasty! Would definitely recommend!
30th Dec, 2017
Good recipe and full of flavour, cooked in the slow cooker 8 hours. Have cooked it both ways and not sure which method is best. We scored it 8/10.
16th Jul, 2017
This did not work for me. Did it in the slow cooker. Meat was not falling off bone despite 7 hours on low and the sauce was very oily. Gave 1 star because the sauce was nice (but not wow) with the pineapple once you cut through the grease. I think you need a separator jug for this which I don't have. Very expensive too!
7th Sep, 2016
Made in slow cooker and used 4 duck legs instead of 6 with the same amount of sauce. I think this made a good amount of sauce for 4 but would probably increase quantities for 6. Meat was falling off the bone and absolutely delicious! I also thickened the sauce at the end slightly with cornflower. So easy and would be great for a dinner party. Husband commented that it was very similar to a dish at our favourite Thai restaurant!
26th Mar, 2015
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.
20th Sep, 2014
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.
24th Jul, 2014
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!
25th May, 2014
Really delicious and very easy even for a novice!
15th Mar, 2014
Lovely , easy duck dish which even my plain eating teenage son enjoyed !


bricin's picture
28th Sep, 2013
Regarding the slow cooker version.... 8 hours on *high*? Is that correct?
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