Tender duck & pineapple red curry
Ingredients serves 6
6 duck legs
2 tbsp light brown sugar
4 tbsp red Thai curry paste
1 can coconut milk
2 tbsp fish sauce
6 kaffir lime leaves
1 small pineapple, peeled, cored and cut into chunks
1 red chilli, deseeded and finely sliced, to serve (optional)
Thai basil leaves, to serve (optional)
How to prepare
Dry-fry the duck legs in an ovenproof frying pan on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan and put into a slow cooker with the sugar, curry paste, coconut milk, fish sauce and lime leaves. Cook for 8 hours on High. Remove the legs and keep warm. Skim any fat off the sauce and stir in the pineapple, half the chilli and half the basil (if using). Cover and heat for a few more minutes. Add more fish sauce/sugar to taste if necessary. At the last moment, stir through the rest of the chilli and basil. Put the duck in bowls and pour over the sauce. Serve with jasmine rice.
Improves if made up to two days ahead. Can be frozen.
Recipe from Good Food magazine, January 2010
Fancy another slow cooker recipe? Italian Vegetable Bake