Thai Red Curry with Spiced Duck Leg

Created by Robbie Bell Chef Owner of City Larder


  • City Larder Duck Leg 2

  • Chinese five-spice 1 tsp

  • Thai red curry paste 2 tbsp

  • Turmeric ½ tsp

  • Coconut milk 400g tin

  • Chicken stock 500ml

  • Egg noodles 4 nests

  • Beansprouts 50g

  • Coriander a small bunch

  • Red onion ½, finely sliced

  • Lime 1, plus cheeks to serve

  • Fish sauce 2 tbsp

  • Red chillies sliced 2


  1. Heat the oven to 180C. Rub the duck legs with the five-spice. Put on a baking tray and roast for 50 minutes.

  2. Put the curry paste in a pan with 2 tbsp of the coconut cream from the top of the can. Fry for 5-4 minutes, then add the turmeric, the rest of the milk and the chicken stock. Simmer gently for 5 minutes. Tear the duck into pieces and add to the sauce (discarding the bone), keeping it on a very low heat.

  3. Cook the noodles until just tender. Divide between 4 warm bowls. Stir the lime juice and fish sauce into the curry then spoon over the noodles. Top with red onion, coriander, bean sprouts and serve some extra lime cheeks and red chilli on the side.

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