Thai Style Duck Legs Recipes
THAI STYLE DUCK LEGS
This is an easy delicious Saturday Night supper for 2. Who needs a takeaway when this can be rustled up in under 45 minutes, using organic duck legs and seasonal greens.
Provided by Sophie Eliz
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cut the legs into 4, cutting through the joint and season with salt and black pepper. Heat the oil in a pan and brown the duck pieces either side. Add the curry paste, stir in and warm over a low heat for a few minutes. Add the curry powder, chicken stock and coconut milk. Bring to the boil. Lower the heat to a simmer. Cover with a lid and cook for around 35 minutes until the duck is tender. Stir in the fish sauce, lime juice and palm sugar. Just pop the halves of the lime in the curry too just to infuse and season the sauce. Simmer for 5 minutes. Add the broccoli, rice noodles, Spring onions and chopped basil. Simmer for another 5 minutes, broccoli should be al dente. Taste and season as required. Serve up either in a bowl or a plate using a soup spoon to make sure you scoop up all the Thai curry broth. Indulge & Enjoy
ASIAN STYLE OVEN BAKED DUCK LEGS
I bought a bag of duck legs recently. There were 10 of them in a 2kg bag, all beautifully trimmed and ready to cook. Normal eaters might eat one each but we ate two and our son ate 3 of them!
Provided by JustJanS
Categories Duck
Time 2h5m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate duck in remaining ingredients for about 8 hours (from the morning until dinner time is good). Turn occasionally through the day.
- Heat oven to 160c/330f.
- Remove the duck from the marinade and lay on a foil lined baking sheet.
- Bake for 2 hours or until very tender.
- You may need to pour off the fat a couple of times during the cooking time.
- I served our duck on rice with Oriental Noodle Salad.
Nutrition Facts : Calories 36.9, Fat 2.2, SaturatedFat 0.4, Cholesterol 0.7, Sodium 666.1, Carbohydrate 2.9, Fiber 0.6, Sugar 0.4, Protein 1.7
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