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🍽️ Crispy Duck Legs in Creamy Curry Sauce

1052 kcal · 30 min · 4 servings

Ingredients

• 4 Duck Legs
• 2 tbsp Soy Sauce
• 2 tbsp Fish Sauce
• 2 tbsp Sesame Oil
• 4 Bell Peppers (green and red)
• 200 g Water Chestnut in Slices (can or jar)
• 4 Spring Onions
• 1 tbsp Vegetable Oil
• 2 tbsp Green Curry Paste
• 200 ml Poultry Stock
• 200 ml Coconut Milk

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Rinse the duck legs briefly under running water. Then pat them completely dry with a kitchen towel.
3. 3. Mix 1 to 2 tablespoons of soy sauce with the fish sauce and oil in a small bowl.
4. 4. Coat the duck legs evenly with the sauce mixture.
5. 5. Place the legs on a baking rack. Place a roasting pan directly underneath to catch dripping fat.
6. 6. Roast the duck legs in the preheated oven for about 1.5 hours until golden brown and crispy.
7. 7. Wash the bell peppers thoroughly. Remove the inside with the seeds and cut the flesh into wide strips.
8. 8. Drain the chestnuts well in a colander.
9. 9. Wash the spring onions. Remove the dry ends and slice the vegetable into thin rings.
10. 10. Heat some oil in a large pan. Sauté the prepared pepper, chestnut, and onion vegetables briefly.
11. 11. Stir the curry paste into the vegetables until it smells fragrant.
12. 12. Deglaze the pan with the meat stock.
13. 13. Pour in the coconut milk. Let the sauce simmer gently on low heat for about 15 minutes.
14. 14. Take the duck legs out of the oven. Separate the meat from the bones at the joints.
15. 15. Place the duck meat into the hot curry sauce. Let it sit briefly to warm through.
16. 16. Season the sauce to taste with some soy sauce and chili.
17. 17. Serve the dish with cooked rice if desired.

Nutrition per serving

• kcal: 1052
• Protein: 58 g · Fett/Fat: 84 g · Carbs: 18 g