Duck Leg Curry
Duck Leg Curry is a rich, aromatic dish featuring slow-cooked duck legs simmered in a spiced coconut milk-based sauce. Originating from Southeast Asian cuisines, particularly Thai and Malaysian, it typically includes ingredients like lemongrass, galangal, kaffir lime leaves, and a blend of curry pastes. The dish is known for its tender, fall-off-the-bone duck and a creamy, flavorful gravy that pairs perfectly with steamed rice.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the duck and coconut milk, with a moderate amount of carbohydrates from the sauce and any added vegetables. A single serving provides a good source of iron, zinc, and B vitamins, with a calorie range typically between 500-700 kcal, depending on portion size and recipe variations.
Nutrition breakdown
| Calories | 580 kcal |
| Protein | 35 g |
| Carbs | 12 g |
| Fat | 45 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Iron | 4.2 mg |
| Zinc | 3.8 mg |
| Vitamin B12 | 1.2 mcg |
| Potassium | 420 mg |
| Phosphorus | 280 mg |
| Selenium | 22 mcg |
| Vitamin B6 | 0.5 mg |
| Niacin (B3) | 6.5 mg |
Per 1 cup (240 g) with duck leg and sauce · estimated, varies by recipe
💡 What's interesting
Culturally, Duck Leg Curry showcases the Southeast Asian art of balancing spicy, sweet, sour, and salty flavors in one dish. Nutritionally, the slow-cooking method helps break down connective tissue in the duck, making it easier to digest while preserving the meat's natural nutrients.
