Fructose Free Gluten Free Coconut Duck Curry
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Learn more →Ingredients
4 servings
For the duck
- 4 duck legs (about 3 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
For the curry
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 3 tbsp thai red curry paste
- 2 tbsp fish sauce
- 1 tbsp coconut sugar
- 1 tbsp fresh ginger, finely grated
- 3 kaffir lime leaves
- 1 stalk lemongrass, bruised and cut into 3-inch pieces
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 tbsp coconut oil
For serving
- ¼ cup fresh thai basil leaves
- 1 lime, cut into wedges
- 1 fresh red chili, thinly sliced (optional)
Instructions
- 1
Pat the duck legs dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the duck legs skin-side down and sear, undisturbed, for 6–8 minutes until the skin is deep golden brown and the fat has rendered. Flip and sear the other side for 3 minutes, then transfer the duck legs to a plate. Pour off all but about 1 tablespoon of the rendered fat from the pot.
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