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.
Slow-Roasted Duck Massaman
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.
