slow cooked duck curry

Updated: Apr 3, 2021



2 duck breasts

500ml chicken stock

2 bay leaves

curry paste

12 dried chillies, rehydrated in hot water (reserve water)

1 fresh chilli

1 lemongrass stalk, finely chopped

5 garlic cloves, crushed

2 tbsp galangal, minced

2 tbsp ginger, minced

2 shallots, minced

2 tbsp coriander root, chopped

1/2 lime, zest

4 kaffir lime leaves, finely sliced

1 tsp shrimp paste

1 tsp turmeric

1 tsp cumin


5 tbsp curry paste (recipe above)

400ml coconut milk

270ml coconut cream

1/2 lime, juiced

3 tbsp fish sauce

2 tbsp palm sugar

1 capsicum, finely sliced

120g lychees, cut in half

salt, to taste


210g plain flour

120g water

1 tbsp vegetable oil

2 tsp sugar

pinch of salt

softened butter, for rolling and frying

to serve



fresh lime


pat dry duck breasts and season well with salt. sear in a hot pan until golden then transfer to a slow cooker with stock and bay leaves. cook for 2.5 hours on a medium heat

add the paste ingredients to a blender, blitz until finely chopped then gradually add in some of the reserved chilli water until a paste forms. set aside

for the roti, add the flour, water, sugar, oil and salt to a mixer with a dough hook attachment, mix for 6 minutes until smooth. alternately you could knead by hand. place dough into a bowl, covered and rest for 15 minutes

cut the dough into 6 pieces. roll out a piece of the dough into a circle, use a little butter to push the dough outwards with the heel of your hand stretching it out into a larger, thinner circle. roughly bring the dough together into a log shape. coil up the log like you would a cinnamon bun then flatten out the coil once again into a thin circle, pan fry in butter until golden

for the curry, fry off the paste until fragrant, around 5-6 minutes

pour in the coconut milk and cream and simmer for a few minutes until slightly thickened

add in the sugar, lime juice, fish sauce, salt, capsicum and lychees and simmer for 10 minutes

slice duck into pieces, stir through the curry and remove from the heat

serve with rice, roti and top with fresh coriander, finely sliced kaffir lime leaves and a good squeeze of fresh lime juice


by pre grating and mincing ingredients like galangal, ginger and garlic the blender can process the mixture into a paste much more effectively. it also means less chance of getting random chunky pieces of aromats throughout the curry

remove any rough, woody stalks from the lemongrass before using, you really just want the bottom 3-4 inches for the curry paste. bruise with the back of a knife or rolling pin before slicing

if lychees aren't in season there are plenty of canned varieties in asian grocers or supermarkets, or you could substitute them for fresh pineapple pieces