Gluten Free Coconut Duck Curry

Rich, fall-off-the-bone duck legs braised low and slow in a fragrant coconut milk sauce — this is the kind of curry that makes your whole kitchen smell incredible. The duck is seared first until the skin turns deep golden brown, locking in flavor before it nestles into a broth built from Thai red curry paste, fresh ginger, lemongrass, and kaffir lime leaves. Full-fat coconut milk gives the sauce a silky, luxurious body that you just can't fake with a lighter substitute. One thing that trips people up with Thai-style curries is hidden gluten in store-bought sauces, but every ingredient here — the fish sauce, the curry paste, the coconut sugar — is naturally free of wheat and grain-based thickeners, so there's no need to hunt for specialty swaps. Sliced red bell pepper goes in near the end so it stays just tender, and a handful of fresh Thai basil scattered over the top at serving adds a bright, aromatic finish. Lime wedges and optional sliced red chili let everyone dial up the heat and acidity at the table. This one serves four and is genuinely impressive enough for a dinner party, but easy enough that you'll want to make it on a regular weeknight too.

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