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Burmese duck leg and potato curry

You'll need

2 tbsp fish sauce ½ tsp ground turmeric 4 duck Marylands 2 onions, quartered 8 garlic cloves, finely chopped 4 dried long red chillies, soaked in hot water for 10 minutes, drained ½ lemongrass stalk, white part only, finely chopped 250 ml (1 cup) peanut oil 600 gm waxy potatoes, such as kipfler, bintje or Dutch cream, cut into 3cm pieces 1 tsp sweet paprika To serve: coriander leaves and steamed jasmine rice


  • 01
  • Combine fish sauce, turmeric and ½ tsp fine sea salt in a bowl, add duck, toss to combine, cover and refrigerate to marinate (30 minutes-1 hour).
  • 02
  • Pulse onion, garlic, chilli and lemongrass in a food processor until very finely chopped (2-3 minutes), set aside.
  • 03
  • Heat oil in a large saucepan, add potato and fry over high heat, turning occasionally, until golden (7-8 minutes), remove and set aside until required. Add duck legs (reserve marinade), fry until browned (4-5 minutes), transfer with a slotted spoon to a plate lined with absorbent paper, set aside.
  • 04
  • Reduce heat to medium, add onion mixture and reserved marinade, stir occasionally until caramelised (15-20 minutes), then stir through paprika.
  • 05
  • Return duck and potato to pan, add 250ml water, stir to combine, cover, reduce heat to low and simmer, stirring occasionally, until duck is tender (45 minutes-1 hour). Skim fat from surface (optional), scatter with coriander, serve hot with steamed jasmine rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Off-dry fruity rosé.

Featured in

Jun 2010

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