| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood, Grains, Dairy |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Five-pound ducks |
|
|
Salt and freshly ground black pepper, to taste |
| 1/4 |
c |
Rendered duck fat or vegetable oil |
| 16 |
md |
Shallots; thinly sliced |
| 8 |
|
Garlic cloves; minced |
| 2 |
tb |
Freshly grated ginger |
| 1/4 |
c |
Red curry paste; see recipe |
| 5 |
c |
Brown duck stock or chicken stock |
| 1/4 |
c |
Fish sauce |
| 1 |
cn |
Coconut milk; (14 oz) |
| 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 & 1/2 green part only, trimmed & thinly sliced along diagonal |
| 1 |
|
Recipe jasmine rice; see recipe |
INSTRUCTIONS
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.
Yield: 6 servings
Variation RED CURRY WITH MUSSELS: 4 pounds fresh mussels, washed and
debearded
Prepare above recipe, substituting vegetable oil instead of duck fat, and
fish stock in place of duck stock. After cooking the sauce, add the mussels
along with the stock and simmer mussels until shells open. After
transferring to platter, remove mussels from shells and stir into warm
sauce. Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A08
NOTES : Formatted by Holly Butman
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #811 by Holly Butman
<butma001@acpub.duke.edu> on Sep 26, 1997
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