READY IN 45 mins

Duck Legs in Green Curry

Read Reviews (3)

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

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Mar 30, 2009

needs veggies. flavor was good but meal was a bit boring... will add next time

—CADON23

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Dec 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!

—Peppermint Patty

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3 Ratings

Apr 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.

—Cristin McKee

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Nutrition

Calories
1489 kcal
74%

Carbohydrates
81.1 g
26%

Cholesterol
183 mg
61%

Fat
108.2 g
166%

Fiber
4.5 g
18%

Protein
49.3 g
99%

Sodium
1076 mg
43%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Duck Legs in Green Curry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1489
Calories from Fat: 974

% Daily Value *
Total Fat 108.2g 166 %
Saturated Fat 59.4g 297 %
Cholesterol 183mg 61 %
Sodium 1076mg 43 %
** Potassium 1035mg 29 %
Total Carbohydrates 81.1g 26 %
Dietary Fiber 4.5g 18 %
Protein 49.3g 99 %
** Sugars 2.2g
** Vitamin A 21 %
** Vitamin C 15 %
** Calcium 12 %
** Iron 134 %
** Thiamin 47 %
** Niacin 105 %
** Vitamin B6 36 %
** Magnesium 56 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.