Gut Friendly Gluten Free Coconut Duck Curry

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Gut Friendly Gluten Free Coconut Duck Curry

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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
Goya Coconut Milk 13.5oz Native Forest Unsweetened Organic Coconut Milk Simple, 13.5 fl oz Chaokoh Coconut Milk - 13.5 Fl. Oz.Madame Gougousse Coconut Milk Natural Value Organic Lite Coconut Milk 13.5 oz
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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
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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