Confit Duck Leg & Green Thai Curry Sauce
with Jasmine Rice & Baby Broccoli
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Pop a little luxury onto your weeknight menu with this rich confit duck leg and green Thai curry. We've paired the meltingly tender, crispy-skinned duck with a fragrant, mildly spiced coconut curry sauce, fluffy jasmine rice, and tender baby broccoli. It's a premium, restaurant-quality dish that brings a sophisticated Thai twist straight to your dinner table.
Ingredients
2
Garlic
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Green Beans
1
Baby Broccoli
450 g
Slow-Cooked Confit Duck Legs
1
Green Thai Curry Paste
1 packet
Coconut Milk
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
¼ cup
water (for the curry)
1 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy)
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below). Preheat oven to
220°C/200°C fan-forced.
• Add the water (for the rice) to a medium saucepan
and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce
heat to low. Cook for 10 minutes, then remove pan
from heat and keep covered until rice is tender and
the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so
don’t peek!
• Meanwhile, trim baby broccoli and halve any
thicker stalks lengthways.
• Trim green beans.
• Finely chop garlic.
• Remove slow-cooked confit duck legs from
packaging and reserve liquid from the packaging in
a small bowl. Set aside.
• Place duck legs, skin-side up, on a lined oven tray.
• Roast duck until browned and heated through,
15-20 minutes.
• Once done, set aside and rest for 2-3 minutes.
• While the duck is roasting, heat a large frying pan
over medium-high heat with a drizzle of olive oil.
• Cook baby broccoli and green beans until tender,
4-5 minutes.
• Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a
drizzle of olive oil.
• Add garlic and green Thai curry paste and cook
until fragrant, 1 minute.
• Stir in coconut milk, the water (for the curry), soy
sauce and reserved liquid from duck packaging.
• Cook until slightly thickened, 2-3 minutes.
• Divide jasmine rice, baby broccoli and green beans
between bowls. Top with confit duck leg and spoon
over the green Thai curry sauce.
• Tear over coriander to serve. Enjoy!
