Luv-a-Duck - Simply Impressive

Gastrology recently received a very special box full of Luv-a-Duck goodies including their range of new red tray products.

Often incorporated into exquisite restaurant dishes for being both impressive and delectable, duck is often overlooked as a protein choice for home-cooked meals due to a perception of being difficult to cook.

Luv-a-Duck, is tackling this misconception with the new Simply Impressive that has a focus on the pre-cooked Heat and Serve range, which includes Peking Duck Breasts, Confit Duck Legs and the newly launched Red Curry Duck Legs, Luv-a-Duck is looking to demonstrate to Australians that cooking with duck can be just that – super easy and Simply Impressive.

We loved trying the delicious range which includes confit duck legs, Peking flavoured duck breast and our personal favourite - red duck curry, which was beautifully succulent and full of flavour. Here’s the delicious recipe which just takes a mere 15 minutes!


2 Luv-a-Duck Red Curry Duck Legs

100ml Coconut Milk

To serve

Steamed Jasmine rice

Steamed Vegetables

Roti bread

1 sprig coriander


1. Pre-heat oven to 190°C

2. Open the Red Curry Duck Legs tray and remove the legs, leaving as much sauce in the tray as possible.

3. Place duck legs skin side up on a lined baking tray or dish. Bake in oven for 15 mins. Allow to rest for 5 mins before serving.

4. Meanwhile, place leftover sauce from the red tray in a saucepan over medium heat. Add the coconut milk while continuously stirring to combine. Bring just to the boil, then reduce for a further 5 mins. Stir constantly to avoid splitting.

5. Place duck legs on a bed of Jasmine rice, topped with the red curry sauce.

6. Serve with some chili flakes, lime wedges and roti bread.

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