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1
For the duck, heat 2 tablespoons of the olive oil in a 4-quart casserole.
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2
Add curry paste.
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3
Stir to dissolve over low heat.
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4
Add duck to pan, skin-side-down, and sprinkle flesh with salt and pepper.
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5
Sear the duck on all sides for a total of about 3 minutes.
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6
Pour 1/2 cup of the wine over the duck and cook until evaporated.
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7
Add 1 can of the coconut milk and bring to a boil.
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8
Turn the heat to medium low, cover the pot and cook for 20 minutes until duck is tender and cooked through.
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9
Turn off heat and remove duck from coconut milk.
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10
Keep the coconut milk in the pot on the stove.
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11
Discard the fatty duck skin and cut the meat into 1-inch pieces.
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12
Return the duck pieces to the coconut pot.
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13
Add brown sugar and stir.
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14
Let the pieces sit in the warm coconut milk while you prepare the risotto.
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15
For the risotto, bring the chicken stock and remaining one can of coconut milk to boil.
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16
In a heavy 4-quart casserole over moderate heat, saute the onion in remaining 3 tablespoons of oil for 1 to 2 minutes.
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17
Add the arborio rice and stir for 1 minute.
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18
Add 1/2 cup red wine, stir until absorbed.
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19
Wait until each addition is almost completely absorbed before adding the next half-cup.
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20
When all the broth is absorbed (about 16 minutes), turn up the heat on the duck and start adding the coconut liquid from the simmering duck to the rice.
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21
Reserve about 1/4 cup of the duck and coconut liquid for serving.
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22
Cook for 2 more minutes.
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23
Turn off the heat and stir in 3 tablespoons of the fish sauce, the lime juice, and the basil.
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24
Serve risotto in a bowl with the shredded duck and some coconut sauce spooned over the top.
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25
Garnish with sliced green onions.
