Return the duck legs to the frypan. Preheat oven to 150c. Meanwhile place leftover sauce from the red tray in a saucepan over medium heat. Stir into the frypan the additional 2 tins of coconut milk kaffir lime leaves spring onions and fish sauce. Cook the duck in a single layer.
Mix all braise ingredients in a big bowl and add the orange rind and 1 2 cup of the marinade liquid mix to combine. Transfer the duck legs into a large baking dish. Heat oil in a dutch oven or large straight sided skillet over high heat until shimmering but not smoking. If the curry sauce needs further reducing remove the duck legs to an oven set at low heat and cook down the sauce over medium heat. Place duck legs skin side up on a lined baking tray or dish.
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Stir into the skillet the additional 2 cans of coconut milk kaffir lime leaves green onions and fish sauce. Stir into the skillet the additional 2 cans of coconut milk kaffir lime leaves green onions and fish sauce. Pour the braise liquid over the duck legs and bake uncovered for 1 5 2 hours until the skin is golden grown and meat tender. Mix all braise ingredients in a big bowl and add the orange rind and 1 2 cup of the marinade liquid mix to combine. Bake in oven for 15 mins.
Simmer on low heat until just done about 15 minutes. Return the duck legs to the frypan.
