top of page

Duck with Coconut Curry Sauce


  • 2 Duck legs (thawed)

  • 1can Coconut Milk

  • ½ Small Ginger Root, peeled and chopped

  • 1 Shallot, diced

  • 1clove Garlic, chopped

  • 1can Straw Mushrooms, drained

  • 3oz Sake or White Wine

  • Taste Red Curry Paste (about 3 Tbl)



Preheat oven 400*F

Open coconut Milk and scoop out about a tablespoon of the thick top layer, place in a preheated saucepan. Add the Shallots and sauté for about 2-3 minutes.

Add the Ginger and sauté for a few minutes more

Add the Garlic and sauté for 30 seconds

Add the White Wine or Sake and reduce by half

Add the remaining Coconut Milk and continue to reduce over gentle heat by a least 1/3

Whisk in the Curry Paste and add the Straw Mushrooms and simmer for a few minutes more

In a skillet sear duck legs on both side until golden brown about 3-4 minutes per side season with salt and pepper

Place Duck on a non-stick baking tray and cook for about 20-25 minutes or until done to your likeness and crispy

Plate the Duck and serve the Coconut Curry Sauce on the side

4 views0 comments

Recent Posts

See All


bottom of page