Green Duck Leg Curried Soup

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients

• 4 duck legs
• 3 x 10 oz. cans of coconut milk
• 3 tbsp. of yellow curry paste
• 3 garlic cloves, minced
• 2 tbsp. of Asian fish sauce
• 2 serrano peppers, seeded and minced
• 2 kaffir lime leaves
• 2 green onions, minced
• 1/2 bunch of cilantro leaves, coarsely chopped
• 1 x 12 oz. package of thin rice noodles
• 1 x 1-inch piece of fresh ginger root, minced
• 1 tbsp. of vegetable oil
• 1 small onion, minced

Instructions

1. Place a large skillet over medium to high heat. Cook for 3 minutes on either side to sear. Once done, remove legs from skillet and reserve 3 to 4 tbsp. of fat.

2. Add the reserved duck fat into the skillet with the onions. Reduce heat to medium and cook for about 5 minutes until onions are soft. Add in the garlic, peppers, and ginger. Cook for 3 minutes while stirring.

3. Carefully skim the cream from one of the coconut milk cans. Stir into the onion mixture, and then add the curry paste—Cook for a further 1 to 2 minutes until fragrant.

4. Add the remaining cans of coconut milk, green onions, kaffir lime leaves, and the fish sauce.

5. Add the duck legs to the skillet and reduce heat to low. Simmer for about 15 minutes until just cooked.

6. Bring a large pot of lightly salted water to a rolling boil—Cook noodles to the package directions. Once cooked, drain and quickly rinse under cold water.

7. To serve, toss noodles into the curry, and heat through.

8. Serve immediately with chopped cilantro.