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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
Preheat oven to 160°C.
Place duck legs and eschallots in an oven-proof casserole dish just large enough to fit everything in one layer.
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.
Serve with mashed potato and topped with coriander and toasted coconut flakes.
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