Best 7 Duck Legs In Green Curry Recipes

THAI GREEN CURRY WITH DUCK

Steps:

• Cut duck breast crosswise into ¼-inch thick strips.
• Heat oil in a Dutch oven over high heat until shimmering but not smoking.
• Cook duck, in a single layer, stirring once, until beginning to brown, about 1-3 minutes; transfer duck to a plate.
• To the drippings in the pan, add the eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce, and lime juice.
• Bring to a boil, stirring.
• Decrease heat to a simmer; cover and cook, stirring occasionally, 8-10 minutes, until vegetables are tender.
• Return duck to pan; stir to coat with the sauce; cook until heated through, about 1 minute.
• Remove from heat; stir in fresh basil and serve immediately over or with brown basmati rice.

CURRY-GLAZED DUCK LEGS

Steps:

• Preheat the oven to 400 degrees. Rinse and pat the duck legs dry with paper towels.
• Using a blender or a mortar and pestle, blend the garlic, jalapeños, curry, ginger, zest and a large pinch of salt and pepper. Stir in enough olive oil to make a paste, 2 to 3 tablespoons.
• Rub the paste into the duck legs, season with salt and pepper and place in a large roasting pan. Roast for 1 hour to render the fat. Lower the oven temperature to 325 degrees. Pour off the fat and reserve for another use.
• Pour the juices and chicken stock over and around the duck pieces and cover the pan loosely with parchment paper. Return to the oven for 45 minutes to tenderize the meat.
• Transfer the duck legs to a platter. Scrape the edges of the pan with a spoon to incorporate the caramelized bits into the juices. Strain. Taste the pan juices and adjust the seasoning with salt and pepper as needed. Keep warm. Just before serving, crisp the duck in a hot oven for 15 minutes. Spoon the pan juices over the duck legs and serve with apple salsa.

CURRIED DUCK LEGS WITH GINGER AND RHUBARB

Steps:

• Using kitchen shears, trim away all fat and skin that hangs from sides of duck legs, leaving only skin on top of meat. Toss duck legs with 1 teaspoon salt.
• Heat oil in a large skillet or sauté pan over high heat. Add as many duck pieces as fit easily. Brown on one side, about 7 minutes. Turn and brown other side. Transfer to a bowl. Repeat if necessary.
• While duck browns, combine 1 cup onion, garlic, ginger, garam masala, vinegar, cayenne, turmeric, black pepper, 1/2 teaspoon salt and 1/4 cup water in a blender, and process until smooth.
• When duck is done, spoon out all but about 2 tablespoons of fat from skillet. Add remaining onions and a large pinch of salt. Sauté until soft, 5 minutes. Add ginger-garlic paste and cook until most of the liquid evaporates, about 2 minutes.
• Add coconut milk and 2 cups water, and bring to a simmer. Add rhubarb, brown sugar, duck legs and any juices that may have accumulated in bowl. Bring to a boil. Cover and turn heat to low, and simmer gently for 1 hour, turning duck pieces halfway through. Uncover pan, turn duck again, and let simmer uncovered for 10 minutes.
• Spoon fat off sauce and serve duck or, better, chill duck overnight and degrease sauce before reheating all on a low flame. Serve garnished with cilantro or chives.

FRENCH BEAN & DUCK THAI CURRY

Steps:

• Place a sauté pan over a low heat and add the duck breasts, skin-side down, to the dry pan. Slowly fry until the skin is brown and a lot of the fat has rendered off - this can take about 20 mins. Flip them over to seal the other side for 1 min, then remove to a board until cool enough to handle. Pour all but 2 tbsp of the fat from the pan.
• While the meat is resting, return the pan to the heat, then fry the curry paste and sugar for 1-2 mins until it becomes fragrant. Tip in the coconut milk, then fill the can with water and add this, too. Add the fish sauce, half the lime juice and the whole lime leaves, then bring to a simmer. Slice the duck breasts, then tip into the curry. Cover the pan, then simmer everything on the lowest heat for 1 hr until the duck is tender. Add the beans to the curry, then continue to cook, covered, for 10 mins until the beans are tender with a slight crunch. Taste and add more lime juice, fish sauce or sugar to season.
• Stir in the bean sprouts, cook for 1 min more, then serve with coriander, shredded lime leaves and sliced chilli, if you like, and boiled jasmine rice.

DUCK LEGS IN GREEN CURRY

Steps:

• 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, 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.

TENDER DUCK & PINEAPPLE RED CURRY

Steps:

• Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves.
• Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat.
• Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES

Steps:

• Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
• When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
• Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.