Duck Rendang

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 3 ratings

This spicy curry is great served with a side of spinach leaves or rice.

recipe updated 14 Oct 2020


  • Duck breast icon
    Duck breast
    500 g (about 2)
  • Lime icon
    1 (about 100 g)
  • Coconut oil icon
    Coconut oil
    1 tablespoon (about 15 ml)
  • Star anise pod icon
    Star anise pod
    4 (about 3 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Lemongrass stalk icon
    Lemongrass stalk
    2 (about 24 g)
  • Thai red curry paste icon
    Thai red curry paste
    ¼ cup (about 60 g)
  • Coconut milk icon
    Coconut milk
    400 g (about 1 ¾ cups)
  • Dessicated coconut icon
    Dessicated coconut
    ¼ cup (about 20 g)
  • Coriander icon
    as needed
  • Fresh chilli icon
    Fresh chilli
    1 (about 20 g)


  • kCook icon Wooden spoon
  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit stir tool to kCook bowl
  2. Add coconut oil and star anise pod to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl
  5. Heat with filler cap removed - 120°C, speed 3
  6. Then add duck breast, garlic clove and lemongrass stalk to the kCook bowl
  7. Cook with filler cap removed - 3 min, 120°C, speed 3
  8. Then add Thai red curry paste and coconut milk to the kCook bowl
  9. Cook with filler cap removed - 5 min, 98°C, speed 3
  10. Then add dessicated coconut and coriander to the kCook bowl
  11. Stir with filler cap removed - 30 sec, speed 4
  12. Serve
  13. Garnish with lime and fresh chilli
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