Name: Duck Legs in Green Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tbsp Vegetable Oil; 4 duck legs; 1 small onion; 3 garlic cloves; 2 serrano peppers; 1 fresh ginger root; 30 oz coconut milk; 3 tbsp yellow curry paste; 2 Kaffir lime leaves; 2 Green Onions; 2 tbsp Asian fish sauce; 12 oz thin rice noodles; ½ bunch cilantro leaves

This delightful dish combines the rich flavors of duck legs with the aromatic essence of green curry, creating a tantalizing experience for your taste buds. Perfect for a cozy dinner, this recipe will impress your guests with its depth of flavor and beautiful presentation.

Photos of Duck Legs in Green Curry Recipe

Some ingredients in this recipe may not be staples in every kitchen. Kaffir lime leaves and Asian fish sauce add unique flavors but may require a trip to a specialty store or the international aisle of a supermarket. Ensure you have these items on hand to achieve the authentic taste of this dish.

Ingredients For Duck Legs In Green Curry

vegetable oil: Used for searing the duck legs and cooking the aromatics.

duck legs: The primary protein in this dish, providing rich flavor and tenderness.

onion: Adds sweetness and depth to the curry base.

garlic: Enhances the savory notes of the dish.

serrano peppers: Brings heat and a slight tanginess to the curry.

ginger root: Adds a warm, spicy aroma and flavor.

coconut milk: Creates a creamy, luscious base for the curry.

yellow curry paste: Infuses the dish with complex spices and a vibrant color.

kaffir lime leaves: Impart a citrusy, fragrant note to the curry.

green onions: Provide a fresh, mild onion flavor and a pop of color.

Asian fish sauce: Adds umami depth and a salty tang.

thin rice noodles: Serve as a base for soaking up the delicious curry sauce.

cilantro leaves: Garnish that adds a fresh, herbaceous finish to the dish.

One reader, Gabie Smiley says:

The duck legs in green curry were absolutely delicious! The rich, creamy coconut milk paired perfectly with the tender duck and aromatic spices. The dish had just the right amount of heat, and the fresh cilantro added a lovely touch. A must-try for curry lovers!

Gabie Smiley

Techniques Required

How to sear duck legs: Place the duck legs fat-side down in a large skillet over medium-high heat, searing them on both sides for about 3 minutes per side until golden. How to cook onions: Place the onions in a skillet with reserved duck fat, and cook over medium heat for about 5 minutes until they are soft and translucent. How to skim coconut cream: Skim the coconut cream from 1 can of coconut milk and stir the cream into the onion mixture. How to cook noodles: 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.

How To Make Duck Legs in Green Curry

The rich and deep flavors of the duck legs are complemented well by the even richer Thai spices and flavors in this green curry recipe.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1tbspvegetable oil
4duck legs
1small onion,minced
3garlic cloves,minced
2serrano peppers,seeded, minced
1fresh ginger root,(1 inch), minced
30ozcoconut milk
3tbspyellow curry paste
2kaffir lime leaves
2green onions,minced
2tbspAsian fish sauce
12ozthin rice noodles
½bunchcilantro leaves,coarsely chopped

Instructions

Place the duck legs fat-side down in a large skillet over medium-high heat, searing them on both sides for about 3 minutes per side until golden. Remove legs from pan, and reserve about 3 tablespoons of fat.
Place the onions in skillet with reserved duck fat, and cook over medium heat for about 5 minutes until they are soft and translucent. Stir in the garlic, serrano peppers, and ginger, then 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 for about 1 or 2 minutes until fragrant.
Stir into the skillet the additional 2 cans of coconut milk, kaffir lime leaves, green onions, and fish sauce. Return the duck legs to the pan.
Simmer on low heat for about 15 minutes until just done. 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.
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. Enjoy!

Nutrition

Calories: 1717.75kcal
Fat: 139.12g
Saturated Fat: 70.59g
Trans Fat: 0.03g
Monounsaturated Fat: 47.20g
Polyunsaturated Fat: 12.96g
Carbohydrates: 82.78g
Fiber: 3.06g
Sugar: 1.95g
Protein: 37.33g
Cholesterol: 172.86mg
Sodium: 1099.09mg
Calcium: 115.37mg
Potassium: 1196.10mg
Iron: 14.16mg
Vitamin A: 146.27µg
Vitamin C: 17.17mg

How to Save Time on This Recipe

Prepare ingredients in advance: Chop the onion, garlic, serrano peppers, and ginger ahead of time to streamline the cooking process.

Use pre-made curry paste: Opt for a high-quality store-bought yellow curry paste to save time on blending spices.

Cook noodles early: Boil and drain the rice noodles while the duck legs are simmering to multitask efficiently.

Utilize one-pan method: Use the same skillet for searing the duck legs and cooking the curry sauce to reduce cleanup time.

Garnish last minute: Chop the cilantro just before serving to keep it fresh and vibrant.

Substitute Ingredients For Duck Legs in Green Curry Recipe

vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the curry.
duck legs - Substitute with chicken thighs: Chicken thighs have a similar texture and richness, making them a good alternative.
small onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that works well in curries.
garlic cloves - Substitute with garlic powder: Use 1/4 teaspoon of garlic powder for each clove if fresh garlic is unavailable.
serrano peppers - Substitute with jalapeño peppers: Jalapeños provide a similar level of heat and flavor.
fresh ginger root - Substitute with ground ginger: Use 1/4 teaspoon of ground ginger for each tablespoon of fresh ginger.
coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the flavor and consistency.
yellow curry paste - Substitute with green curry paste: Green curry paste can be used for a different but still delicious flavor profile.
kaffir lime leaves - Substitute with lime zest: Lime zest provides a similar citrusy aroma and flavor.
green onions - Substitute with chives: Chives offer a mild onion flavor that works well as a garnish.
asian fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertone.
thin rice noodles - Substitute with vermicelli noodles: Vermicelli noodles have a similar texture and cook quickly.
cilantro leaves - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

Best Way to Present This Dish

Serve smaller portion sizes: Present the duck legs individually on each plate, ensuring they are perfectly seared and golden. This allows the duck to be the star of the dish.
Use decoration: Garnish the plate with a delicate sprinkle of chopped cilantro leaves and finely sliced green onions. This adds a fresh, vibrant touch and enhances the visual appeal.
Layer the noodles: Place a small nest of thin rice noodles at the center of the plate. Toss them lightly in the green curry sauce to ensure they are well-coated but not overly saturated.
Highlight the sauce: Spoon a generous amount of the green curry sauce around the duck legs and noodles. The sauce should pool elegantly on the plate, showcasing its rich, creamy texture.
Add a touch of heat: Thinly slice the serrano peppers and place a few slices on top of the duck legs. This not only adds a pop of color but also hints at the dish's spiciness.
Incorporate texture: Include a few crispy elements, such as fried ginger or onion strings, to add a contrasting crunch to the dish. This enhances the overall eating experience.
Use elegant plating: Utilize a large, white plate to serve the dish. The simplicity of the plate will make the colors and textures of the duck legs, noodles, and curry sauce stand out more prominently.
Finish with a flourish: Drizzle a small amount of fish sauce around the edge of the plate for an added layer of umami flavor. This subtle touch will elevate the dish's complexity.
Serve immediately: Ensure the dish is served hot, with the duck legs still tender and the curry sauce at its aromatic best. This guarantees the flavors are at their peak when presented to the culinary professionals.

Best Tools for Cooking

Large skillet: Used for searing the duck legs and cooking the onion mixture.
Tongs: Handy for turning the duck legs while searing them.
Knife: Essential for chopping the onion, garlic, serrano peppers, and ginger.
Cutting board: Provides a safe surface for chopping ingredients.
Measuring spoons: Used for measuring the vegetable oil, curry paste, and fish sauce.
Can opener: Necessary for opening the cans of coconut milk.
Wooden spoon: Ideal for stirring the onion mixture and curry sauce.
Large pot: Used for boiling the water to cook the rice noodles.
Colander: Useful for draining the cooked noodles.
Serving bowl: For tossing the noodles in the curry sauce before serving.
Oven: Can be used to keep the duck legs warm if the curry sauce needs further reducing.
Spatula: Helps in scraping the coconut cream from the can and stirring the curry paste.
Grater: Useful for grating the fresh ginger root.
Measuring cup: For measuring the coconut milk accurately.
Small bowl: Handy for holding prepped ingredients like chopped garlic, serrano peppers, and ginger.

How to Store or Freeze This Dish

Allow the duck legs in green curry to cool completely before storing. This prevents condensation, which can lead to soggy textures and spoilage.
Transfer the cooled duck legs and curry sauce into an airtight container. For best results, use a container that is just the right size to minimize air exposure.
Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will meld beautifully, making the dish even more delicious.
For longer storage, place the airtight container in the freezer. The duck legs in green curry can be frozen for up to 3 months without significant loss of flavor or texture.
When ready to reheat, thaw the frozen duck legs in the refrigerator overnight. This slow thawing process helps maintain the integrity of the dish.
Reheat the duck legs and curry sauce in a saucepan over medium heat. Stir occasionally to ensure even heating and to prevent the sauce from sticking to the pan.
If the curry sauce has thickened too much during storage, add a splash of coconut milk or chicken broth to achieve the desired consistency.
For the rice noodles, store them separately in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, simply immerse them in hot water for a few minutes until they are warm and pliable.
When serving, toss the reheated rice noodles in the warmed curry sauce and garnish with freshly chopped cilantro leaves for a burst of freshness.

How to Reheat Leftovers

Preheat your oven to 350°F (175°C). Place the duck legs in an oven-safe dish, ensuring they are in a single layer. Cover the dish with aluminum foil to prevent drying out. Reheat for about 20-25 minutes, or until the duck legs are heated through.
For a quicker method, use a microwave. Place the duck legs in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If necessary, continue heating in 1-minute increments until thoroughly warmed.
To reheat on the stovetop, add a small amount of coconut milk or vegetable oil to a skillet over medium heat. Place the duck legs in the skillet, cover, and heat for about 10-15 minutes, turning occasionally to ensure even heating. This method helps maintain the moisture and flavor of the duck legs.
If you have an air fryer, preheat it to 350°F (175°C). Place the duck legs in the air fryer basket in a single layer. Heat for about 10-12 minutes, shaking the basket halfway through to ensure even heating. This method can help retain the crispiness of the duck skin.
For the curry sauce, reheat it separately in a saucepan over medium heat. Stir occasionally to prevent sticking and ensure even heating. If the sauce has thickened too much, add a splash of coconut milk or chicken broth to reach the desired consistency.
To reheat the rice noodles, bring a pot of water to a boil. Remove from heat and add the noodles, letting them sit for 1-2 minutes until warmed through. Drain and toss with a bit of vegetable oil to prevent sticking before serving with the reheated duck legs and curry sauce.
Garnish with fresh cilantro leaves and green onions before serving to refresh the dish and add a burst of flavor.

Is This Recipe Economical for Home Cooking?

Analyzing the cost-effectiveness of duck legs in green curry, this dish can be quite luxurious. Duck legs are generally more expensive than chicken, and coconut milk and kaffir lime leaves add to the cost. However, the rich flavors and unique ingredients make it a special treat. For a household of 4, the approximate cost is around $30-$40 USD. Given the complexity and the premium ingredients, the overall verdict would be a 7 out of 10.

Healthy or Unhealthy?

This recipe for duck legs in green curry is a flavorful delight but leans towards the unhealthy side. Duck legs are high in saturated fats, and the use of coconut milk, while delicious, adds a significant amount of calories and saturated fats. The dish also contains a fair amount of sodium from the fish sauce and curry paste.

High in Saturated Fats: Duck legs and coconut milk contribute to high levels of saturated fats, which can increase cholesterol levels.
High in Calories: The combination of duck fat and coconut milk makes this dish calorie-dense.
High in Sodium: Fish sauce and curry paste add a considerable amount of sodium, which can be problematic for those with hypertension.

To make this dish healthier:

Use Skinless Duck Legs: Removing the skin can significantly reduce the fat content.
Light Coconut Milk: Substitute regular coconut milk with light coconut milk to cut down on calories and saturated fats.
Reduce Fish Sauce: Use a reduced-sodium fish sauce or cut the amount in half to lower sodium levels.
Add More Vegetables: Incorporate vegetables like bell peppers, spinach, or zucchini to increase fiber and nutrient content.
Whole Grain Noodles: Swap thin rice noodles with whole grain or brown rice noodles for added fiber and nutrients.

Editor's Thoughts

This recipe for duck legs in green curry is a delightful fusion of rich flavors and textures. The searing of the duck legs ensures a crispy exterior while retaining juicy tenderness inside. The combination of coconut milk and yellow curry paste creates a creamy, aromatic sauce that perfectly complements the heat from the serrano peppers and the freshness of the kaffir lime leaves. Serving the curry over thin rice noodles adds a satisfying base, and the cilantro leaves provide a fresh, herbaceous finish. Overall, it's a well-balanced dish that promises a gourmet experience.

Enhance Your Duck Legs in Green Curry Recipe with These Unique Side Dishes:

Mango Sticky Rice: Mango Sticky Rice: Complement the rich flavors of the duck legs in green curry with a sweet and creamy dessert. The luscious mango paired with sticky rice and a drizzle of coconut milk will provide a delightful contrast to the savory main course.

Papaya Salad: Papaya Salad: Add a refreshing and tangy salad to your meal. The crisp papaya, mixed with a zesty lime dressing, peanuts, and a hint of chili, will bring a burst of freshness that balances the richness of the curry.

Tom Yum Soup: Tom Yum Soup: Start your meal with a spicy and sour soup. The aromatic lemongrass, kaffir lime leaves, and galangal in the soup will harmonize beautifully with the flavors of the green curry, creating a cohesive dining experience.

Grilled Pineapple: Grilled Pineapple: Serve a side of caramelized pineapple slices. The natural sweetness and slight smokiness from the grill will enhance the overall flavor profile of your meal, providing a tropical touch that pairs well with the curry.

Steamed Bok Choy: Steamed Bok Choy: Introduce a simple yet elegant vegetable side dish. The tender bok choy, lightly steamed and seasoned, will offer a clean and crisp contrast to the rich and creamy curry, adding a touch of green to your plate.

Other Alternative Recipes

Thai Basil Chicken: Dive into the aromatic world of Thai cuisine with this delightful main course. Tender chicken pieces are stir-fried with fresh basil leaves, garlic, and chilies, then coated in a savory sauce made from soy sauce, fish sauce, and a hint of sugar. Serve over steamed jasmine rice for a complete meal.

Green Curry Shrimp: Experience the vibrant flavors of green curry with succulent shrimp. This dish combines coconut milk, green curry paste, and a medley of vegetables like bell peppers and zucchini. Garnish with fresh basil and a squeeze of lime for an extra burst of freshness.

Massaman Beef Curry: Indulge in the rich and hearty Massaman curry with tender chunks of beef. This Thai dish features a creamy coconut milk base, flavored with Massaman curry paste, potatoes, carrots, and a touch of peanut butter. Serve with steamed rice or naan bread.

Panang Chicken Curry: Savor the creamy and slightly sweet flavors of Panang curry with juicy chicken pieces. This dish is made with Panang curry paste, coconut milk, and a mix of vegetables like bell peppers and green beans. Top with chopped peanuts and fresh cilantro.

Red Curry Tofu: Enjoy a vegetarian twist on Thai red curry with crispy tofu. This dish features a spicy red curry paste blended with coconut milk, bamboo shoots, and bell peppers. Garnish with fresh basil and serve over rice noodles or steamed rice.

Suggested Appetizers and Desserts

Appetizers:

Spicy Shrimp Skewers: Kick off your meal with these tantalizing spicy shrimp skewers. Marinated in a blend of garlic, lime juice, and chili flakes, the shrimp are grilled to perfection, offering a smoky and zesty flavor. Serve them with a side of cooling yogurt dip infused with mint and cucumber to balance the heat. These skewers are not only visually appealing but also pack a punch of flavor that will leave your guests craving for more.

Stuffed Mini Bell Peppers: Delight your guests with these vibrant stuffed mini bell peppers. Each pepper is filled with a creamy mixture of goat cheese, herbs, and sun-dried tomatoes. The combination of the sweet peppers and the tangy, rich filling creates a harmonious bite. Garnish with a sprinkle of fresh parsley and a drizzle of balsamic glaze for an elegant touch. These bite-sized treats are perfect for starting the meal on a high note.

Desserts:

Mango Sticky Rice: For a delightful end to your meal, consider a Mango Sticky Rice. This classic Thai dessert combines the creamy richness of coconut milk with the natural sweetness of ripe mangoes. The sticky rice is cooked to perfection, absorbing the coconut cream and creating a luscious, velvety texture. Garnish with a sprinkle of toasted sesame seeds or crushed peanuts for an added crunch. The contrast between the warm, sticky rice and the cool, juicy mango slices is simply irresistible.

Pandan Chiffon Cake: Another exquisite option is a Pandan Chiffon Cake. This light and airy cake is infused with the unique flavor of pandan leaves, giving it a subtle, fragrant aroma and a beautiful green hue. The chiffon cake is known for its soft, fluffy texture, which pairs wonderfully with a coconut glaze. Serve with a side of fresh berries or a dollop of whipped cream to enhance the tropical flavors. This dessert is not only delicious but also visually stunning, making it a perfect finale to your meal.

Why trust this Duck Legs in Green Curry Recipe:

This recipe for duck legs in green curry is a must-try for any food enthusiast. The combination of coconut milk, yellow curry paste, and kaffir lime leaves creates a rich and aromatic sauce that perfectly complements the tender duck legs. The use of fresh ingredients like serrano peppers, ginger, and cilantro ensures a burst of authentic flavors. Plus, the step-by-step instructions make it easy to follow, even for beginners. Trust this recipe for a delightful culinary experience that will impress your guests and elevate your cooking skills.

Share your thoughts on this delicious Duck Legs in Green Curry recipe in the World Cuisines forum section.

FAQ:

How can I make the curry spicier or milder?

If you want to make the curry spicier, you can add more serrano peppers or even some red chili flakes. For a milder version, reduce the number of serrano peppers or remove the seeds and membranes, which hold most of the heat.

Can I use a different type of curry paste?

Yes, you can use green curry paste instead of yellow if you prefer. It will change the flavor profile slightly, but it will still be delicious.

What can I substitute for kaffir lime leaves?

If you can't find kaffir lime leaves, you can use a combination of lime zest and a few bay leaves as a substitute. It won't be exactly the same, but it will add a nice citrusy note.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little water or coconut milk to thin out the sauce.

Can I use boneless duck breasts instead of duck legs?

Yes, you can use boneless duck breasts, but keep in mind that the cooking time will be shorter. Sear the breasts until golden, then simmer in the curry sauce until just cooked through, about 10-12 minutes.