Duck Laksa with Luv-a-Duck
Recipe type: Duck Laksa
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A quick and delicious recipe for laksa.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Lisa Eats World at