Duck legs are cooked with just a few ingredients very slowly until tender and delicious in this fabulous recipe.
- 6 duck legs
- 4 tbsp. red Thai curry paste
- 2 tbsp. brown sugar
- 400ml tin coconut milk
- 2 tbsp. fish sauce
- 6 kaffir lime leaves
- 1 small pineapple, peeled, cored and chopped
- 1 red chilli, sliced in half, seeds removed, finely chopped
- Small handful fresh Thai basil leaves, torn
Dry fry the duck legs until really well browned, then transfer to the slow cooker.
Add the sugar to the pan and cook until caramelised. Stir in the curry paste and fry for 2-3 minutes until fragrant, then stir in the coconut milk, 200ml water, fish sauce, and kaffir lime leaves. Cover and cook on low for 6-8 hours, checking and adding more water if needed.
Take the legs out of the pot and take the skin off, if needed. Slide the duck meat from the bone and roughly chop.
Meanwhile, skim any fat off the curry, then stir in the pineapple, half the chilli and half the basil. Heat for five minutes. To serve, return the duck meat to the sauce and sprinkle with basil and chilli.