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


  • 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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1st Dec, 2013
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
12th Jun, 2014
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
16th Nov, 2013
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.
24th Jun, 2013
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.
18th Mar, 2013
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.
17th Mar, 2013
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?
10th Mar, 2013
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!
18th Feb, 2013
Excellent and so easy to make.
13th Oct, 2012
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.
13th Jul, 2012
Absolutely fantatstic - compliments the duck perfectly.


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