Ingredients
1 x Marion’s Kitchen Thai Massaman Curry, which includes:
MASSAMAN CURRY PASTE
COCONUT MILK
DRIED HERBS & CHILLI
PEANUTS
1 tbsp vegetable oil
4 duck legs
8 eschallots or small red onions, peeled
mashed potato to serve
coriander (cilantro) to serve
toasted coconut flakes to serve
Instructions
STEP 1
Preheat oven to 160°C.
STEP 2
Place duck legs and eschallots in an oven-proof casserole dish just large enough to fit everything in one layer.
STEP 3
Heat oil over medium heat and fry my MASSAMAN CURRY PASTE for about a minute or until it starts to smell yummy. Add the COCONUT MILK, DRIED HERBS & CHILLIES and PEANUTS. Simmer for 5 minutes to allow the flavours to infuse. Remove from heat and pour curry sauce over duck legs. Cover with foil and roast for 2 hours or until fork tender.
STEP 4
Serve with mashed potato and topped with coriander and toasted coconut flakes.
