Duck in Curry Sauce
Duck in curry sauce is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 duck legs
- 2 tbsp Soy sauce
- 2 tbsp fish sauce
- 2 tbsp sesame oil
- 4 bell peppers (green and red)
- 200 g water chestnuts in slices (canned or jarred)
- 4 Spring Onions
- 1 tbsp Vegetable oil
- 2 tbsp green curry paste
- 200 ml poultry stock
- 200 ml coconut milk
Instructions
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1.
Preheat the oven to 180°C fan-forced.
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2.
Rinse the duck legs and pat dry. Mix 1-2 tbsp soy sauce with fish sauce and oil, brush over the legs. Roast on a rack (fat drips onto pan) for about 1½ hours until golden brown.
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3.
Wash, trim and slice bell peppers into wide strips. Drain water chestnuts well. Wash spring onions, trim and cut into rings. Quickly sauté the vegetables in hot oil. Stir in curry paste and deglaze with stock. Add coconut milk and simmer gently for about 15 minutes.
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4.
Remove duck from oven, separate at the joint, place in the curry and let it rest briefly. Season with soy sauce and chili to taste and serve over rice if desired.
