Spicy Thai curry sauce complements the rich flavor of duck legs.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place duck legs fat-side down in a large skillet over medium-high heat, searing them on both sides until golden, about 3 minutes per side. Remove legs from pan, and reserve about 3 tablespoons of fat.

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  • Place onions in skillet with reserved duck fat, and cook over medium heat until they are soft and translucent, about 5 minutes. Stir in garlic, serrano peppers, and ginger; cook for about 3 minutes.

  • Skim the coconut cream from 1 can of coconut milk, and stir the cream into the onion mixture. Stir in the curry paste, and cook until fragrant, about 1 or 2 minutes.

  • Stir into the skillet the additional 2 cans of coconut milk, kaffir lime leaves, green onions, and fish sauce. Return duck legs to the pan. Simmer on low heat until just done, about 15 minutes. (If the curry sauce needs further reducing, remove the duck legs to an oven set at low heat, and cook down the sauce over medium heat.)

  • Meanwhile, bring a large pot of lightly salted water to boil, and cook the noodles according to package directions. When done, drain, and run cold water over noodles. Set aside.

  • Toss the noodles in the curry, and serve with chopped cilantro.

Nutrition Facts

1488 calories; protein 49.2g; carbohydrates 81.1g; fat 108.1g; cholesterol 182.5mg; sodium 1076.2mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/30/2009
needs veggies. flavor was good but meal was a bit boring... will add next time Read More
(5)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/30/2009
needs veggies. flavor was good but meal was a bit boring... will add next time Read More
(5)
Rating: 5 stars
04/28/2009
This was absolutely delicious! It's definitely a keeper. I'm afraid I couldn't find the kaffir lime leaves and I had to use green curry sauce instead of yellow. We also added some vegetables we had on hand because it seemed like it would be lacking without. We added carrots canned bamboo shoots and some napa cabbage. Read More
(3)
Rating: 5 stars
12/06/2011
We loved this! I used leftover duck so it was already cooked. I substituted lime juice for the kaffir lime" and did not add hot peppers. Also I used curry powder. I also added a bunch of veggies. This is a GREAT flavor for duck! The second time I made it I did it in a crock pot and I think it came out even better! Read More
(3)
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