Spicy Lemongrass & Coconut Braised Duck Legs
Tender duck legs are slow-braised in a fragrant broth infused with fresh lemongrass, fiery chilies, and creamy coconut milk. This dish offers a rich, complex flavor profile with a delightful balance of spice, citrus, and sweetness, inspired by classic Thai aromatics.
Prep Time
180 min
Difficulty
Medium
Servings
4
Calories
750 kcal
Instructions
- 1
Trim excess fat from duck legs and pat them dry. Season lightly with salt and pepper.
~5 min - 2
Prepare the aromatics: Bruise the lemongrass stalks by hitting them with the back of your knife. Finely chop the red chilies, garlic, ginger, and galangal. If using dried galangal, soak it in warm water for 10 minutes before chopping.
~10 min - 3
Heat vegetable oil in a large pot over medium-high heat. Sear the duck legs on all sides until golden brown, about 3-4 minutes per side. Remove duck legs and set aside.
~8 min - 4
Add the chopped chilies, garlic, ginger, and galangal to the pot. Sauté for 2-3 minutes until fragrant, being careful not to burn them.
~3 min - 5
Pour in the coconut milk and chicken broth. Add the bruised lemongrass stalks, kaffir lime leaves, fish sauce, and palm sugar. Stir to combine.
~2 min - 6
Return the seared duck legs to the pot. Ensure they are mostly submerged in the liquid. Bring the mixture to a simmer.
~1 min - 7
Cover the pot and reduce heat to low. Simmer gently for at least 2 hours, or until the duck is very tender and falling off the bone. Stir occasionally to prevent sticking.
~120 min - 8
Once the duck is tender, remove the lid and increase heat to medium. Simmer for another 10-15 minutes to reduce the sauce to your desired consistency.
~15 min - 9
Remove and discard the lemongrass stalks and kaffir lime leaves. Taste and adjust seasoning with more fish sauce or palm sugar if needed.
- 10
Serve the braised duck legs with the sauce spooned over. Garnish with fresh cilantro.
Tips
- For a spicier dish, add more chilies or use bird's eye chilies. For a milder flavor, remove the seeds from the chilies before chopping.
- This dish is excellent served over steamed jasmine rice to soak up the flavorful sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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