Succulent, slow cooked legs served in a flavourful spiced coconut red duck curry.
*DONE AND DELICIOUS IN JUST 15 MINUTES
*SLOW-COOKED FOR CONVENIENCE
**OVEN - FOR BEST RESULTS
1. Pre-heat oven to 190 degrees.
2. Remove duck from pack and place skin side up on a lined baking tray or dish.
3. Bake for 15 minutes.*
4. Allow to rest for 5 minutes before serving.
MICROWAVE
1. Remove outer label (do not peel off or puncture the plastic firm) and microwave on HIGH for 3½ minutes.*
2. Remove the tray from the microwave and allow to rest for 1 minute. Peel off film and serve.
*Cooking times may vary and are only a guide. Heating times are based on a 1000W microwave.