-
1
Bone ducks and remove the skin.
-
2
(You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.)
-
3
Cut breasts in half, then into about 3 pcs across the width.
-
4
Chop legs and thighs into about 4 pcs each.
-
5
(Remember: You want to start with generous pcs of meat, since they will shrink when cooked.
-
6
Do not worry about cleaning the tendons, since they will soften with long cooking.)
-
7
Sprinkle meat with salt and pepper.
-
8
Heat rendered fat in a large, heavy bottomed Dutch oven over high heat.
-
9
Brown duck on all sides, then transfer meat to a platter.
-
10
Reduce heat to medium low and cook shallots till well browned, about 15 min.
-
11
Add in garlic and ginger, increase heat to medium high and cook about a minute, then add in curry paste.
-
12
Cook, stirring constantly, about 3 min.
-
13
Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, till meat is tender, about 40 min.
-
14
With a slotted spoon, transfer meat to a platter and reserve in a hot place.
-
15
Puree sauce in a blender and strain back into pot.
-
16
Cook over high heat till liquid is reduced by one third.
-
17
Stir in fish sauce, coconut lowfat milk, sugar, and lime juice, and remove from heat.
-
18
Stir duck back into hot sauce.
-
19
Ladle stew over Jasmine Rice.
-
20
Garnish with remaining ingredients and serve immediately.
-
21
Variation RED CURRY WITH MUSSELS: 4 pounds fresh mussels, washed and debearded
-
22
Prepare above recipe, substituting vegetable oil instead of duck fat, and fish stock in place of duck stock.
-
23
After cooking the sauce, add in the mussels along with the stock and simmer mussels till shells open.
-
24
After transferring to platter, remove mussels from shells and stir into hot sauce.
-
25
Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A08
-
26
NOTES :
