Thai Red Duck & Pineapple Curry

A tasty Thai red curry that is easy to prepare and makes use of many store cupboard ingredients.

Serves: 4
10 mins
1 hour 30 mins


  • 4 x duck legs
  • 2 tbsp thai red curry paste
  • 1 tin pineapple chunks
  • 1 tin coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 kaffir lime leaves
  • Fresh coriander to serve


  1. Sear the duck legs in a casserole pan, with a little oil, on all sides until golden brown.
  2. Remove form the pan and set aside.
  3. Add the curry paste to the pan and cook for 1 minute stirring continuously making sure all sticky bits of duck are scraped off the bottom of the pan.
  4. Add the coconut milk and bring to the boil.
  5. Add the fish sauce, sugar, lime leaves and duck legs along with 1 tin of water to the pan, place on a lid and cook in the oven for 1 hour 20 mins at 180c until the legs are tender.
  6. Remove from the oven, skim off any excess fat, add the pineapple chunks to the sauce and serve with fresh coriander and fluffy 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.