Name: Thai braised duck legs with yellow curry
Prep time: 15 min
Cook time: 120 min
Ingredients: 4 duck legs; 250 ml soy sauce (use gluten free soy sauce if needed); 1 tbsp soft light brown sugar; 2 tsp white peppercorns (lightly crushed); 1 orange (Remove zest using a vegetable peeler); 10 kaffir lime leaves (bruised); 400 ml tin of coconut milk; 1 red chilli (halved); 1 lemongrass (bruised); 3 cm ginger (roughly chopped); 3 tbsp yellow curry paste (i used Bart) or see recipe below; 400 ml tin of coconut cream (I use Biona); 1 tsp tamarind paste; 1 tbsp fish sauce; 1 small tin pineapple chunks (or fresh pineapple); 1 red chilli (finely sliced into matchsticks); Coriander leaves to sprinkle

A roasting dish filled with roasted chicken pieces in a yellow curry sauce, garnished with pineapple chunks, chopped coriander, and sliced red chilli peppers.

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