The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Duck Massaman Curry with Potatoes & Mangetout
This Thai-inspired curry is a true crowd-pleaser. Melt-in-your-mouth, slow-cooked confit duck is coated in aromatic Massaman spice. Serve with greenbeans and baby corn for extra veggies. Delish!
Prep in 10
High protein
1/3 daily fibre
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 25g honey
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- ¾ tsp green cardamom powder (green cardamom powder)
- 3 tbsp massaman curry paste (Water, Yeast extract powder (Yeast Extract, Salt), Garlic, Shallots, Lemongrass, Rapeseed Oil, Coconut Palm Sugar, Lemon Juice, Galangal, Tamarind Concentrate, Kaffire Lime Zest, Red Chilli, Ground Coriander, Ground Cardamom, Salt, Ground Cumin, Cornflour, Ground Paprika, Cinnamon ground, Nutmeg, Star Anise Ground, Mace Compound.)
- 40g baby spinach
- 1 unwaxed lime
- 80g green beans
- 80g baby corn
- 2 large potatoes
- 2 confit duck leg (Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
Nutritional Information
Calories: 762
Protein: 50g
Carbs: 62g
Fat: 34g
Ingredients
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 40g baby spinach (use half)
- 80g green beans (use half)
- 80g greek style yoghurt (use half) (Milk)
- 1 unwaxed lime (use half)
- 2 large potatoes
- 1 confit duck leg (Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
- 3 tbsp massaman curry paste (use half) (Water, Yeast extract powder (Yeast Extract, Salt), Garlic, Shallots, Lemongrass, Rapeseed Oil, Coconut Palm Sugar, Lemon Juice, Galangal, Tamarind Concentrate, Kaffire Lime Zest, Red Chilli, Ground Coriander, Ground Cardamom, Salt, Ground Cumin, Cornflour, Ground Paprika, Cinnamon ground, Nutmeg, Star Anise Ground, Mace Compound.)
- 80g baby corn (use half)
- 25g honey (use half)
- 0.75 tsp green cardamom powder (use half) (green cardamom powder)
Nutritional Information
Calories: 1014
Protein: 58g
Carbs: 102g
Fat: 40g
Duck Massaman Curry with Potatoes & Mangetout
This Thai-inspired curry is a true crowd-pleaser. Melt-in-your-mouth, slow-cooked confit duck is coated in aromatic Massaman spice. Serve with greenbeans and baby corn for extra veggies. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large baking dish, a large frying pan, a sieve & a measuring jug.
Get the duck in the oven
- Place the duck and its juices, skin-side up, into the large baking dish. Season with salt and pepper
- Roast for 20-25 mins, until piping hot
Prep the veg
- Dice the potatoes into 3cm chunks
- Add the potato to the saucepan and simmer for 15-18 mins, until soft
- Meanwhile, halve the green beans. Halve the baby sweetcorn lengthways. Quarter the lime. Rinse the spinach
Simmer the massaman curry
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the green beans and baby sweetcorn and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the massaman paste and a pinch of cardamom (or to taste). Cook for 30 secs, then add the stock powder, honey, chilli paste (for those who'd like the heat) and 150ml water (75ml for 1 person). Bring to the boil and simmer for 4-5 mins, until thickened
- Add the spinach in the final 2 mins of cooking
Last bits & plate up
- Once the potato is cooked, drain and add to the curry, remove from the heat then stir through the yoghurt. Season to taste with salt, pepper and a squeeze of lime juice
- Share the massaman curry between bowls, topped with a duck leg. Garnish with the remaining lime wedges
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