How long can I store leftovers?

Store leftovers in an airtight container for up to 3 days in the refrigerator.

Can I use chicken instead of duck?

Yes, chicken thighs can be used as a substitute for duck. Cooking time may vary.

Is there a non-spicy version?

Yes, reduce or omit the red chilies for a milder curry.

Can I prepare this curry ahead?

Yes, the flavors develop well over time. Prepare a day before and reheat gently.

Can I freeze the curry?

Yes, the curry can be frozen for up to 2 months. Thaw in the refrigerator before reheating.

Indonesian Coconut Duck Curry with Lemongrass and Lime

Name: Indonesian Coconut Duck Curry with Lemongrass and Lime
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Duck legs (skin-on); Soy sauce; Palm sugar (or brown sugar); Fish sauce; Ground turmeric; Ground coriander; Ground cumin; Vegetable oil; Shallots; Garlic cloves; Lemongrass stalks; Ginger; Red chilies; Coconut milk; Chicken broth; Kefir lime leaves; Lime juice; Salt; Fresh cilantro leaves; Lime wedges

A flavorful and aromatic duck curry to spice up your meal

Experience the rich flavors of Indonesia with this creamy coconut duck curry infused with aromatic lemongrass and a hint of lime.

3 h 30 min
4
Intermediate

Ingredients

For the Duck Marinade

Duck legs (skin-on)

Soy sauce

3 tablespoons

Palm sugar (or brown sugar)

2 tablespoons

Fish sauce

1 tablespoon

Ground turmeric

1 teaspoon

Ground coriander

1 teaspoon

Ground cumin

1 teaspoon

For the Curry Base

Vegetable oil

2 tablespoons

Shallots

4, finely chopped

Garlic cloves

3, minced

Lemongrass stalks

2, bashed and halved

Ginger

2-inch piece, sliced

Red chilies

2, sliced (or to taste)

For the Coconut Sauce

Coconut milk

2 cups

Chicken broth

1 cup

Kefir lime leaves

Lime juice

2 tablespoons

Salt

to taste

For Garnish

Fresh cilantro leaves

Lime wedges

Preparation

Marinating the Duck

Combine Marinade

Mix soy sauce, palm sugar, fish sauce, turmeric, coriander, and cumin in a bowl.

Marinate Duck

Coat the duck legs with the marinade, massaging well into the skin and meat.

Chill

Cover and refrigerate for at least 1 hour or overnight for best results.

For deeper flavor, marinate the duck overnight.

Preparing the Curry Base

Heat Oil

Heat vegetable oil in a large pot over medium heat.

Sauté Aromatics

Add shallots, garlic, lemongrass, ginger, and chilies. Sauté until fragrant.

Remove Lemongrass

Remove the lemongrass pieces after sautéing to prevent bitterness.

Use a stone pestle and mortar to bash lemongrass to release more flavor.

Cooking Process

Sear Duck

Heat a large skillet over medium-high heat, sear duck legs skin-side down until golden.

Cook Curry

Add coconut milk, chicken broth, and lime leaves to the curry base. Simmer gently.

Combine & Simmer

Transfer seared duck to the curry. Cover and simmer the duck in coconut sauce until tender.

Plating & Serving