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Duck Legs in Green Curry


"Spicy Thai curry sauce complements the rich flavor of duck legs."
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45 m servings 1488 cals
Original recipe yields 4 servings


  • Calories:
  • 1488 kcal
  • 74%
  • Fat:
  • 108.1 g
  • 166%
  • Carbs:
  • 81.1g
  • 26%
  • Protein:
  • 49.2 g
  • 98%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 1076 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. Toss the noodles in the curry, and serve with chopped cilantro.

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Read all reviews 3
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needs veggies. flavor was good but meal was a bit boring... will add next time

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 veg...

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 ...