Recipe Sections
4 as a main
Check the seasoning, it should taste sweet, salty, sour and hot.
Serve with steamed rice and wedges of lime.
A fiery red curry cooked long and slow using duck legs.
10 Luv-a-Duck duck legs
Vegetable oil
2 sachets red curry paste
4 cups coconut milk
4 cups duck stock
1 stalk lemongrass, sliced
5 kaffir lime leaves, torn
1 x 4cm piece of galangal, peeled and sliced
150ml fish sauce
2 tbsp palm sugar
2 lime - juice
1/2 pineapple, diced
1 tin lychees, drained
Remove the top layer of coconut cream and place into a heavy based sacepan, with the curry paste and bring to the boil. Reduce the heat, add the rest of the coconut milk and the duck stock and simmer.
Seal the duck legs in a pan and add to the coconut milk.
Add the lemongrass, galangal, fish sauce, lime juice, lime leaves and palm sugar to the pan and simmer for 1-2 hours or until the duck is cooked.
Add the diced pineapple and lychee to the pan halfway through cooking time.