45 mins
10-12 Scotty Brand Ayrshire potatoes - cut in half
A packet of green curry paste
400ml of coconut milk
1 red bell pepper
80g of trimmed beans
30g of fresh Basil
2 Gressingham duck legs
2 bowls of jasmine rice (optional); without rice, aim to add a few more potatoes in!
Start by heating up a skillet and drizzle on some olive oil. Once hot, place your duck leg skin side down. Let it sizzle and fry for about 5-6min to get crispy skin.
Transfer your duck legs to the oven and let them cook in the oven for 40min 220C.
While the duck is cooking, cook your green curry by first pouring in all the coconut milk and green curry paste into a pot and bring to the boil.
Once the curry boils, toss all the cut potatoes into the pot. Let the potatoes boil in the sauce for at least 10mins then add the remaining vegetables into the pot.
Stir the curry regularly and let it all boil for another 10mins or so.
Transfer potatoes and vegetables to warm plate (add your cooked rice now if you opted to include it) and place the duck leg on top. Delicious!
This recipe was created & photographed by Food Spottin.
