Browse All Recipes

Burmese duck leg and potato curry

Australian Gourmet Traveller recipe for Burmese duck leg and potato curry.

By Rodney Dunn
  • 40 mins preparation
  • 1 hr 30 mins cooking plus marinating
  • Serves 4
  • Print
Burmese duck leg and potato curry


  • 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 peanut oil (1 cup)
  • 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


  • 1
    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).
  • 2
    Pulse onion, garlic, chilli and lemongrass in a food processor until very finely chopped (2-3 minutes), set aside.
  • 3
    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.
  • 4
    Reduce heat to medium, add onion mixture and reserved marinade, stir occasionally until caramelised (15-20 minutes), then stir through paprika.
  • 5
    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.


Drink Suggestion: Off-dry fruity rosé. Drink suggestion by Max Allen