0 items - £0.00

Duck Rendang Curry Recipe For The Ultimate Wildfowlers.

Posted on: 29th Aug 18 at 1:35 pm by Realtree Global

Wildfowlers rejoice in this tasty duck curry recipe.

A special duck curry dish for you and your fellow hunters, made in a chilli and coconut sauce with fresh lemongrass giving you a warm and fresh taste after a day spent shooting ducks on marshland.

Serves 4

-30 minute preparation time

– 1 hour cooking plus soaking


  • 4 duck breasts
  • 2 duck marylands
  • 4 cloves of garlic (Finely chopped)
  • 2 lemongrass stalks (white part only)
  • 500ml coconut milk
  • 1 lime
  • 4 tsp red curry paste
  • 4 tsp desiccated coconut
  • 2 generous handfuls of coriander


Over a high heat, melt the coconut oil in a large frying non-stick pan. Add the anise and fry for 30 seconds before adding the duck.

Place the duck, skin side down and try without turning until the skin is golden brown (2-4 minutes). Set aside the duck to rest.

For the curry paste, add the garlic, lemongrass and then stir-fry for 1 minute.

Add the curry paste a stir for a further minute. next, add the duck and smother the curry over the duck until full covered.

Next, reduce the heat medium and slowly lather the duck with the coconut milk.

Stir the sauce before raising the stove to a high heat and allow it to simmer for a further two minutes.

Remove the pan from the stove and stir in the coriander and desiccated coconut and season well with salt and lime juice.

We recommend serving this dish with steamed rice to help id recovery from a long day on the riverbank. Ready for your next wild fowling adventure.