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Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now
Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Slow-Roasted Duck Massaman

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Serve these slow-roasted duck legs in Massaman curry with creamy mashed potato for a rich, warming winter meal. With just 10 minutes of easy prep required, pop them in the oven and then relax for a couple of hours while the delicious meat roasts to perfection.

WATCH THIS RECIPE

SLOW-ROASTED DUCK MASSAMAN

PREP TIME

10 minutes
COOK TIME

2 hours 10 minutes
SERVES

4
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

Steps
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.

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