Member recipe

Thai Style Duck Legs

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Cooking time

Prep: 10 minutes Cook: 35 minutes Prep time for vegetables 10 minutes

Skill level

More effort


Serves 2

This is an easy delicious Saturday Night supper for 2. Who needs a takeaway when this can be rustled up in under 45 minutes, using organic duck legs and seasonal greens.

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  • 2 whole organic duck legs
  • 1 tablespoon rapeseed oil
  • 2 tablespoons Thai red curry paste
  • 2 teaspoons medium curry powder
  • 250ml chicken stock
  • 400ml coconut milk
  • 2 teaspoons fish sauce
  • 1 lime juiced and cut in half
  • 1 teaspoon Palm sugar
  • 200g tender stem brocolli
  • 100g fine rice noodles
  • 2 spring onions sliced
  • Thai or normal basil
  • Seasoning to taste


  1. Cut the legs into 4, cutting through the joint and season with salt and black pepper. Heat the oil in a pan and brown the duck pieces either side. Add the curry paste, stir in and warm over a low heat for a few minutes. Add the curry powder, chicken stock and coconut milk. Bring to the boil. Lower the heat to a simmer. Cover with a lid and cook for around 35 minutes until the duck is tender. Stir in the fish sauce, lime juice and palm sugar. Just pop the halves of the lime in the curry too just to infuse and season the sauce. Simmer for 5 minutes. Add the broccoli, rice noodles, Spring onions and chopped basil. Simmer for another 5 minutes, broccoli should be al dente. Taste and season as required. Serve up either in a bowl or a plate using a soup spoon to make sure you scoop up all the Thai curry broth. Indulge & Enjoy

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