One of my go to winter recipes is laksa, perfect for warming up from the inside out. It’s hearty, creamy, fiery and oh so comforting. I have to admit I have never been an expert in cooking with duck, so I was always in favour of using another protein in laksa. That is until I discovered Luv-a-Duck, a local Australian business which makes duck easy to use and great value.
Their roasted ducks legs have been slow cooked to perfection and all it takes is 15 minutes in the oven for delicious tender duck to complement your laksa.Just sprinkle with extra chilli and fried crispy shallots at the end to add more texture and heat.
I challenge you to find a better way to warm up this winter. Bon apetit!
- 2 packets of 450g Luv-a-Duck Duck Legs
- 1 lemongrass stalk, bruised and crushed
- 2 tablespoons olive oil
- 1 brown onion, thinly sliced
- 6 kaffir lime leaves
- 2 long red chillis, thinly sliced
- 1 bunch coriander, roots thinly sliced, leaves picked
- ½ cup (150g) laksa paste
- 1L (4 cups) chicken style liquid stock (salt reduced)
- 400ml can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 400g dried vermicelli rice noodles
- 1 cup (80g) bean sprouts
- Lime wedges and crispy fried shallots to serve
- Pre-heat oven to 200°C. Remove duck from pack and place on a lined baking tray or dish, skin side up. Bake for approximately 15 minutes.
- In a large saucepan, heat the oil then add the onion, lemongrass, kaffir lime leaves, most of the chilli and coriander roots and cook for a few minutes, stirring frequently.
- Once onion is softened, add laksa paste, chicken stock, coconut milk, fish sauce and sugar. Bring to the boil, then reduce heat to medium and cook for ten more minutes.
- Cook vermicelli noodles according to the packet instructions (usually 1 - 3 minutes), then drain. Divide noodles between 4 bowls, add laksa broth and cooked duck leg. Top with bean sprouts, coriander leaves, fried shallows, lime wedges and extra chilli if desired. Divide noodles among four bowls, ladle over laksa broth and duck, then garnish with bean sprouts, coriander leaves, extra chilli crispy fried shallots and lime wedges if desired.