close
Advertisement
Shop Now
Magazine

Slow-cooker Red Duck Curry

Duck becomes even more succulent when cooked in coconut milk and Thai herbs and spices. Instead of a quartered duck, you could also use four duck pieces – breasts, leg quarters or a mix of both.

Slow-cooker Red Duck Curry

Ingredients

  • 2 teaspoons vegetable oil
  • 1 duck, cut into quarters
  • 4 tablespoons red curry paste
  • 1 tablespoon soft brown sugar
  • 2 tablespoons fish sauce
  • 400 ml coconut milk
  • 3 cm piece of fresh ginger, peeled and grated
  • 1 lemongrass stem, bruised
  • 2 kaffir lime leaves
  • 100 g snake beans or green beans, trimmed and cut into 4 cm lengths
  • juice of 1 lime
  • coriander leaves, to garnish
  • steamed rice, to serve

Preparation

  1. Heat the oil over medium–high heat and brown the duck all over, either in your slow cooker, if it has a browning option, or in a large frying pan. Discard the fat. (This step of browning the duck isn't essential, but it helps render off some of the excess fat so the finished dish isn't too fatty.)
  2. Place the duck in the slow cooker. In a bowl, combine the curry paste, sugar and fish sauce. Stir in the coconut milk and ginger, then pour the mixture over the duck. Add the lemongrass, lime leaves and beans to the slow cooker.
  3. Cover and cook on low for 6–8 hours. Stir the lime juice through, garnish with coriander and serve with steamed rice.
On the stove-top/In the oven
  1. Heat 2 teaspoons vegetable oil in a flameproof casserole dish on the stovetop. Brown the duck pieces to render off the fat, then discard the fat from the dish. Add the other ingredients as directed in step 2, along with enough salt-reduced chicken stock to just cover the duck.
  2. Bring the mixture to a simmer. Cover and cook over a low heat on the stovetop or in a preheated 170°C oven for 1 1/2 hours, or until the duck is tender. Stir in the lime juice, garnish with coriander and serve with steamed rice.
Cooking tips
  1. When following the slow-cooker, stovetop or oven methods, the beans can be added for only the last 30 minutes of cooking if you prefer a firmer texture.
  2. If using a pressure cooker, follow the same method as for the slow cooker, browning the duck in the pressure cooker without the lid on. Cook under low pressure for 35–40 minutes and allow the pressure to release naturally.

Serves 4
Preparation: 10 minutes
Cooking: 6–8 hours


More Recipes

Veggie burgers

Veggie burgers

A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grilling rack.
Summer berry muffins

Summer berry muffins

Fresh summer berries not only add delicious flavour and colour to these tempting American-style muffins, they also make them more nutritious. The muffins are at their best when served warm, fresh from the oven, but will be enjoyed just as much once cooled.
Sushi rolls

Sushi rolls

Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in supermarkets, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.

Sticky spare ribs

Here pork spare ribs are simmered first to tenderise the meat and to remove some of the fat, before being roasted in a deliciously sticky orange and mustard glaze. Choose the meatiest ribs you can find. When serving them, put out finger bowls and plenty of napkins for cleaning fingers.
Exotic fruit salad

Exotic fruit salad

This simple but special fruit salad is bursting with the wonderful colours and fragrance of exotic fruits – papaya, mango, kiwi fruit and passionfruit. It's rich in vitamins, too, making a delightfully refreshing and nutritious end to a meal. Arrange the fruit on a platter or mix together in a bowl.
Advertisement