Braised Duck With Red Curry

Recipe Ingredients

2		Ducks - (5 lbs ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Rendered duck fat or vegetable oil
16 cups	3792ml	Shallots - thinly sliced (medium)
8		Garlic cloves - minced
2 tablespoons	30ml	Freshly-grated ginger
1/4 cup	59ml	Thai Red Curry Paste - see * Note
5 cups	1185ml	Brown duck stock or chicken stock
1/4 cup	59ml	Fish sauce
1		Coconut milk - (14 oz)
3 tablespoons	45ml	Palm sugar or brown sugar
1/4 cup	59ml	Fresh lime juice
		Jasmine Rice - see * Note
2		Cilantro - stems trimmed,
		Chopped
2		Limes - peeled and diced
1		Scallions, white and 1/2 the green part - trimmed,
		Thinly sliced along diagonal

Recipe Instructions

* Note: See the "Thai Red Curry Paste" and "Jasmine Rice" recipes which are included in this collection.

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 Thai Red 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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A08 broadcast 09-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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