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Duck Braised in Coconut

Print Recipe
Servings 15


  • 15 Duck Legs


  • 1 litre Healthy Boy Soy Sauce
  • 100g caster sugar
  • 1 tbsp finely crushed white peppercorns
  • 1 mandarin or orange peel

Duck Braise:

  • 2x400ml tins coconut milk
  • 1 red banana chilli, split
  • 4 lime leaves
  • 1 lemongrass stalk, crushed
  • Ginger trimmings

To Serve:

  • Your choice of yellow curry sauce, steamed jasmine rice, coriander leaves or taro chips.


  • Combine marinade ingredients until sugar is dissolved. Marinate duck legs in mixture for 24hrs.
  • Place coconut milk, lime leaf, lemongrass, chilli, ginger in tray.
  • Place duck legs in a row skin side up.
  • Cook at 140° 100% heat for 1 ½ hours, until golden and tender.
  • Serve with rice.


By Chef Adam D’Sylva