- 2 teaspoons vegetable oil
- 1 duck, cut into quarters
- 4 tablespoons red curry paste
- 1 tablespoon soft brown sugar
- 2 tablespoons fish sauce
- 400 ml coconut milk
- 3 cm piece of fresh ginger, peeled and grated
- 1 lemongrass stem, bruised
- 2 kaffir lime leaves
- 100 g snake beans or green beans, trimmed and cut into 4 cm lengths
- juice of 1 lime
- coriander leaves, to garnish
- steamed rice, to serve
- Heat the oil over medium–high heat and brown the duck all over, either in your slow cooker, if it has a browning option, or in a large frying pan. Discard the fat. (This step of browning the duck isn't essential, but it helps render off some of the excess fat so the finished dish isn't too fatty.)
- Place the duck in the slow cooker. In a bowl, combine the curry paste, sugar and fish sauce. Stir in the coconut milk and ginger, then pour the mixture over the duck. Add the lemongrass, lime leaves and beans to the slow cooker.
- Cover and cook on low for 6–8 hours. Stir the lime juice through, garnish with coriander and serve with steamed rice.
- Heat 2 teaspoons vegetable oil in a flameproof casserole dish on the stovetop. Brown the duck pieces to render off the fat, then discard the fat from the dish. Add the other ingredients as directed in step 2, along with enough salt-reduced chicken stock to just cover the duck.
- Bring the mixture to a simmer. Cover and cook over a low heat on the stovetop or in a preheated 170°C oven for 1 1/2 hours, or until the duck is tender. Stir in the lime juice, garnish with coriander and serve with steamed rice.
- When following the slow-cooker, stovetop or oven methods, the beans can be added for only the last 30 minutes of cooking if you prefer a firmer texture.
- If using a pressure cooker, follow the same method as for the slow cooker, browning the duck in the pressure cooker without the lid on. Cook under low pressure for 35–40 minutes and allow the pressure to release naturally.
Preparation: 10 minutes
Cooking: 6-8 hours