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Title: Braised Duck with Red Curry
Categories: Entree Poultry
Yield: 6 Servings
| TAMALES WORLD TOUR #WT1A08 | ||
| 2 | (5pound) ducks | |
| Salt and freshly ground | ||
| Black pepper | ||
| 1/4 | c | Rendered duck fat or oil |
| 16 | md | Shallots, thinly sliced |
| 8 | Garlic cloves, minced | |
| 2 | tb | Freshly grated ginger |
| 1/4 | c | Thai red curry paste |
| 5 | c | Brown duck stock or chicken |
| Stock | ||
| 1/4 | c | Fish sauce |
| 14 | oz | Coconut milk |
| 3 | tb | Palm sugar or brown sugar |
| 1/4 | c | Fresh lime juice |
| 2 | bn | Cilantro, chopped, stems |
| Trimmed | ||
| 2 | Limes, peeled and diced | |
| 1 | bn | Scallions, white and 1/2 the |
| Green part, trimmed, thinly | ||
| Sliced | ||
| Along diagonal | ||
Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) Cut breasts in half, then into about 3 pieces across the width. Chop legs and thighs into about 4 pieces each. (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper.
Heat rendered fat in a large, heavy bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium high and cook about a minute, then add curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes.
With a slotted spoon, transfer meat to a platter and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one third. Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Stir duck back into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 23 Dec 97
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