Thai Style Duck Legs Recipes

THAI RED DUCK & PINEAPPLE CURRY

Steps:

• Sear the duck legs in a casserole pan, with a little oil, on all sides until golden brown.
• Remove form the pan and set aside.
• Add the curry paste to the pan and cook for 1 minute stirring continuously making sure all sticky bits of duck are scraped off the bottom of the pan.
• Add the coconut milk and bring to the boil.
• Add the fish sauce, sugar, lime leaves and duck legs along with 1 tin of water to the pan, place on a lid and cook in the oven for 1 hour 20 mins at 180c until the legs are tender.
• Remove from the oven, skim off any excess fat, add the pineapple chunks to the sauce and serve with fresh coriander and fluffy rice.

ASIAN STYLE OVEN BAKED DUCK LEGS

Steps:

• Marinate duck in remaining ingredients for about 8 hours (from the morning until dinner time is good). Turn occasionally through the day.
• Heat oven to 160c/330f.
• Remove the duck from the marinade and lay on a foil lined baking sheet.
• Bake for 2 hours or until very tender.
• You may need to pour off the fat a couple of times during the cooking time.
• I served our duck on rice with Oriental Noodle Salad.