Gaeng Massaman Ped (Massaman Duck Curry)
Crisp-skinned roast duck legs simmered in a fragrant massaman sauce with sweet potato and tamarind.
Made with Massaman curry paste and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 40
- LevelMedium
- Costabout £2.14 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Prick the duck skin all over, rub with salt, and roast on a rack in a tin for 45 minutes until the skin is crisp and golden.
45 min - 2
Pour 1 tablespoon of the rendered duck fat into a large pan and fry the onion for 4 minutes. Keep the rest of the fat for roast potatoes.
- 3
Add your ready made Massaman curry paste (see the base recipe) and fry for 2 to 3 minutes.
3 min - 4
Add the coconut milk, your ready made chicken stock (see the base recipe), tamarind, palm sugar, fish sauce and cinnamon. Simmer for 10 minutes.
- 5
Add the sweet potato and the roasted duck legs, skin side up. Simmer gently for 25 minutes until the sweet potato is soft and the duck is tender.
25 min - 6
Cook the rice following the packet instructions.
- 7
Add the lime juice, taste, and serve with the rice, keeping the duck skin above the sauce so it stays crisp.
Tips
- Roasting the legs first renders out the fat and crisps the skin, so the sauce is not greasy.
- Skim off any fat that rises to the top before serving.
- Duck is cooked when the meat pulls easily from the bone and the juices run clear.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze for up to 2 months. Reheat until steaming hot all the way through.
Questions
Can I use duck breast?
Yes, but sear and slice it, then lay it on top of the finished curry. Do not simmer breast for long or it turns tough.
Can I add pineapple?
Yes, 150 g of fresh pineapple chunks in the last 5 minutes adds a pleasant sharpness.
Is the skin supposed to go soft?
If you simmer it in the sauce a bit, yes. Keep it above the liquid to hold some crispness.
More made with massaman curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
