Duck Penang Curry

Get creative with those leftovers from your Sunday roast with this aromatic Thai red curry, traditionally made with pork but made with duck meat in this recipe.

Serves: 4
10 mins
30 mins


  • 1 onion, sliced
  • 2 large potatoes, peeled and cut into chunks (or 8 leftover roast potatoes)
  • 1 tbsp thai red curry paste
  • 1 tin coconut milk
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • 4 lime leaves
  • 2 tbsp roasted peanuts
  • 1 head park choy
  • Leftover duck meat (approx. 500g)
  • Lime, Thai basil and fresh coriander to garnish
  • Basmati rice and mango chutney to serve!


  1. Sweat the onion and potato off in a pan for 5 minutes until softened.
  2. Add the curry paste and coconut milk and bring to the boil.
  3. Add the curry leaves, sugar and fish sauce and simmer until the potato is almost cooked.
  4. Add the leftover duck meat, peanuts and park choy and heat through.
  5. finish with a squeeze of fresh lime juice, fresh coriander and Thai basil.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.