Duck Legs in Green Curry

Name: Duck Legs in Green Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 4 duck legs; 1 tbsp oil; 2 green onions - chopped; 1 small onion - chopped; 2 peppers - crushed; 3 cans of coconut milk; 3 cloves of garlic; 1 ginger; 2 tbsp fish sauce; ½ bunch of cilantro leaves - chopped; 2 lime leaves; 1 cup thin rice noodles; 3 tbsp yellow curry paste

Features:

Cuisine:

Thai

30 mins
Serves 4
Medium

Ingredients

4 duck legs
1 tbsp oil
2 green onions - chopped
1 small onion - chopped
2 peppers - crushed
3 cans of coconut milk
3 cloves of garlic
1 ginger
2 tbsp fish sauce
½ bunch of cilantro leaves - chopped
2 lime leaves
1 cup thin rice noodles
3 tbsp yellow curry paste

How to make Duck Legs in Green Curry

Place the duck in a large pan over medium heat and cook from both sides until the color turns golden. Put aside the duck legs once cooked.
Add some reserved duck fat along with the onions and cook together over medium heat until it turns translucent. Add peppers, garlic, and ginger and stir them together.
Pour coconut cream from the 1 cup of coconut milk and toss the cream well with the onion mixture.
Add curry paste and cook for another 2 minutes until everything coats together. Stir the additional 2 cans of coconut milk into the pan, lime leaves, fish sauce, and green onions.
Transfer the cooked duck legs to the pan and cook for another 15 minutes on a low flame. Parallelly, start boiling the rice noodles with a pinch of salt.
Drain the extra water and add the noodles into the curry and toss everything well. Serve with cilantro leaves.

Trivia

It is interesting to note that duck raising is a very profitable industry worldwide owing to the quality of its meat, egg, and features. As compared to the backyard chicken, the duck produces a greater number of eggs that are also larger in size!