Braised Duck With Red Curry
140 mins (prep 20, cooking 120)
18 ingredients
6 servings
I used the remaining braising liquid to heat hokkein noodles in to eat with the duck. This recipe looks involved, but is so simple a kid could do it! Remember an Australian tablespoon is 4 teaspoons.

Categories:  served-hot , poultry , presentation , main-dish , taste~mood , meat , spicy , duck , <-4-hours , curries , time-to-make , asian ,
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Serving Size (286.04 g)
Servings 6
Amount per Serving
Calories 251.35 Calories from Fat 204.48
% Daily Value *
Total Fat 22.72g 209.74%
Saturated Fat 17.44g 523.24%
Trans Fat 0.06g %
Cholesterol 2.99mg 5.98%
Sodium 2076.21mg 519.05%
Total Carbohydrate 9.31g 18.61%
Dietary Fiber 1.93 g 46.32%
Sugars 5.08 g %
Protein 5.53g 66.38%
Vitamin A 5.36IU% Vitamin C 2.89mg%
Calcium 29.87mg% Iron 1.73mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chicken stock powder, small onion, fresh ginger, whole duck, palm sugar, tamarind paste, red chilies


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