Thai roast red duck curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 large duck legs
- 1 tsp Chinese five-spice
- 2 tbsp Thai red curry paste
- 1/2 tsp turmeric
- 400g tin coconut milk
- 300ml chicken stock
- 4 nests egg noodles
- 50g beansprouts
- a small bunch coriander
- 1/2 red onionfinely sliced
- 1 limeplus cheeks to serve
- 2 tbsp fish sauce
Nutrition: per serving
- kcal497
- fat25.2g
- saturates16.4g
- carbs40.8g
- fibre3.1g
- protein25.1g
- salt2.3g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Rub the legs with the five-spice and a little salt. Put on a baking tray and roast for 1 hour 15 minutes. Rest under foil while you make the curry sauce.
step 2
Put the curry paste in a pan with 2 tbsp of the coconut cream from the top of the can. Fry for 3-4 minutes, then add the turmeric, the rest of the milk and the chicken stock. Simmer gently for 5 minutes. Tear the duck into pieces and add to the sauce (discarding the skin and fat), keeping it on a very low heat.
step 3
Cook the noodles until just tender. Divide between 4 warm bowls. Stir the lime juice and fish sauce into the curry then spoon over the noodles. Top with red onion, coriander, bean sprouts and serve some extra lime cheeks on the side.
