Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat, then sear 2 pounds of duck leg quarters skin-side down for 8-10 minutes until the skin is crispy and golden brown, then flip and sear for another 5 minutes before transferring the duck to a slow cooker.

2. 2

   In the same skillet, reduce heat to medium and sauté 3 medium thinly sliced shallots, 2 tablespoons grated ginger, and 4 cloves minced garlic for 3-4 minutes until fragrant.

3. 3

   Add 1 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili flakes, 2 star anise pods, and 1 (3-inch) cinnamon stick to the skillet and cook for 1 minute until aromatic.

4. 4

   Pour in 2 cans (13.5 ounces each) of full-fat coconut milk, add 2 bruised and sliced lemongrass stalks, 4 torn kaffir lime leaves, 3 tablespoons fish sauce, and 2 tablespoons packed brown sugar, stirring to combine everything.

5. 5

   Transfer the coconut milk mixture from the skillet into the slow cooker with the duck, ensuring the duck is mostly submerged, then cover and cook on low for 3-4 hours or on high for 2 hours, or until the duck is very tender.

6. 6

   Stir in 1 large sweet potato, diced into 1-inch cubes (about 1.5 cups), and 1 can (8 ounces) of drained and sliced bamboo shoots into the slow cooker and continue to cook on low for an additional 45-60 minutes, or until the sweet potato is tender.

7. 7

   Taste and adjust seasonings if necessary, then serve the Slow-Cooked Coconut Duck Curry hot, garnished with 1/4 cup chopped fresh cilantro and 1 sliced fresh red chili.