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Coconut Milk Confit Duck Legs with Yellow Curry
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5 from 2 votes

Fragrant-braised Duck Legs with Yellow Curry and Rice Puffs

The recipe is adapted from chef Adam d'Sylva's Yellow Duck Curry number he serves at his Melbourne restaurant Tonka. Since I was making it gluten- and wheat-free I've changed the ingredients up a little bit but the result was super tasty. You can get the Rice Paper Puffs recipe here. Luv-a-Duck make duck Marylands which are available from many butchers and supermarkets.
Prep Time15 mins
Cook Time2 mins
Total Time1 d 17 mins
Servings: 4 people


For the Duck and Marinade:

  • 8 raw duck legs (Maryland)
  • 500 ml soy sauce (gluten-free if you prefer)
  • 2 tablespoons raw sugar
  • 1 tablespoon white peppercorns crushed
  • 1 orange, peel only
  • 8 kaffir lime leaves, crushed (dried or fresh)

For the Duck Braise:

  • 2 (440ml cans) coconut milk
  • 1 red long chilli split in half
  • 4 kaffir lime leaves
  • 1 lemongrass stalk crushed
  • 4 cm knob fresh ginger chopped

For the Yellow Curry Sauce:

  • 1/3 cup yellow curry paste (I used Ayam)
  • 1 (270ml can) coconut milk
  • 1 teaspoon tamarind paste (optional)
  • 1 tablespoon fish sauce

To Serve:

  • 2 cups Jasmine rice cooked according to packet instructions
  • 8 Rice Paper Puffs get the recipe here
  • 1 bunch Thai basil leaves


  • First, to "French" the duck legs using a sharp knife in one smooth hacking motion, chop off the end 2cm of the bone on the drumstick and discard. Place duck legs in a large dish or bowl big enough to hold the duck and the marinade. Mix together the remaining marinade ingredients until the sugar has dissolved and pour over the duck legs. Rub the marinade and spices into the legs then cover and refrigerate for 24 hours (mixing and turning the legs over 3-4 times over that period).
  • Preheat oven to 150C. Transfer the duck legs into a large baking dish. Mix all Braise ingredients in a big bowl and add the orange rind and 1/2 cup of the marinade liquid, mix to combine. Pour the Braise liquid over the duck legs and bake, uncovered for 1.5 - 2 hours, until the skin is golden grown and meat tender.
  • Meanwhile, prepare the curry sauce by heating the paste in a small saucepan until fragrant before adding the coconut milk, tamarind (if using) and fish sauce. Bring to a simmer and cook for 5 minutes. Set aside.
  • Cook rice according to packet instructions and make rice paper puffs,
  • To serve, transfer the duck legs into a serving dish and pour over the curry sauce. Sprinkle the dish generously with Thai basil. Serve with rice and rice paper puffs. ( I love serving this with stir-fried Asian greens as well).
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