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1
Bone ducks and remove the skin.
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2
(You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.)
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3
Cut breasts in half, then into about 3 pcs across the width.
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4
Chop legs and thighs into about 4 pcs each.
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5
(Remember: You want to start with generous pcs of meat, since they will shrink when cooked.
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6
Do not worry about cleaning the tendons, since they will soften with long cooking.)
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7
Sprinkle meat with salt and pepper.
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8
Heat rendered fat in a large, heavy-bottomed Dutch oven over high heat.
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9
Brown duck on all sides, then transfer meat to a platter.
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10
Reduce heat to medium-low and cook shallots till well browned, about 15 min.
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11
Add in garlic and ginger, increase heat to medium-high and cook about a minute, then add in Thai Red Curry Paste.
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12
Cook, stirring constantly, about 3 min.
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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.
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14
With a slotted spoon, transfer meat to a platter and reserve in a hot place.
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15
Puree sauce in a blender and strain back into pot.
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16
Cook over high heat till liquid is reduced by one third.
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17
Stir in fish sauce, coconut lowfat milk, sugar, and lime juice, and remove from heat.
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18
Stir duck back into hot sauce.
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19
Ladle stew over Jasmine Rice.
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20
Garnish with remaining ingredients and serve immediately.
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21
This recipe yields 6 servings.
