Slow Cooker Red Thai Duck and Sweet Potato Curry

By Gressingham employee Rebecca Alderton
A simple supper idea for busy weeknights by Gressingham employee Rebecca Alderton, who loves using her slow cooker to create tasty meals for her family.

Serves: 4
10 minutes
4-6 hours


  • 3 or 4 Gressingham duck legs
  • 300g sweet potatoes
  • 3 carrots
  • 1 onion
  • 2.5cm fresh ginger
  • 1 bulb of garlic
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp fish sauce
  • 1 tbsp ground cumin
  • 2 tbsp red Thai curry paste
  • 1 tin of coconut milk
  • 1 chicken stock cube
  • 400ml water


  1. First, prepare the vegetables. Peel and chop the sweet potatoes, carrots, onion, ginger and garlic. Meanwhile, warm up the slow cooker if necessary
  2. Place all of the ingredients in the slow cooker and cook on high for 4 hours, or low for 6 hours. Stir occasionally while cooking
  3. When the duck legs are cooked, remove them from the cooker and discard the fat then shred the meat using two forks. Stir the shredded duck back into the vegetables and sauce.
  4. Serve the curry with basmati rice.

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.