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 & Green Beans
Slow-cooked confit duck. Warming Massamam spices. This Thai-inspired curry is a true crowd-pleaser. Serve with green beans and bell pepper for veggies. Garnish with fresh coriander to complete the dish.
High protein
Serving size
Ingredients
- 160g greek style yoghurt (Milk)
- 2 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)
- 6 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.)
- 80g baby spinach
- 1 handful of fresh coriander
- 2 pepper
- 160g green beans
- 4 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)
- 2 large potatoes
Nutritional Information
Calories: 657
Protein: 48g
Carbs: 37g
Fat: 35g
Duck Massaman Curry with Potatoes & Green Beans
Slow-cooked confit duck. Warming Massamam spices. This Thai-inspired curry is a true crowd-pleaser. Serve with green beans and bell pepper for veggies. Garnish with fresh coriander to complete the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a large saucepan filled with salted water to a boil
- Pull out a large baking dish, a large frying pan, a measuring jug & a sieve
Roast & boil
- Place the duck and all the juices from the bag into the large baking dish. Season with salt and pepper
- Roast for 20-25 mins, until the duck is golden and piping hot
- Meanwhile, dice the potatoes into 2cm chunks. Add the potatoes to the saucepan and simmer for 14-16 mins, until soft, then drain
Do the prep
- Trim and halve the green beans. Thinly slice the peppers. Roughly chop the coriander. Rinse the spinach
Time to fry
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the green beans and pepper and cook for 4-5 mins, until softened
- Add the massaman paste and cardamom. Cook for 1-2 mins, until fragrant, then stir in the stock, honey, chilli paste (for those who'd like the heat) and 200ml water. Bring to the boil and simmer for 4-5 mins, until thickened slightly
Finishing touches
- Once the potatoes are ready, add them to the massaman pan, along with the spinach. Stir to combine and simmer for 1 min, until wilted
- Stir the yoghurt into the sauce, then remove from the heat. Taste and season with salt and pepper. Add a splash of water if needed
Plate up
- Serve the massaman curry into bowls, topped with a crispy duck leg. Garnish with the coriander
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