Duck Curry – Kaen Of Duck

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Seafood	Thai	Poultry, Spices, Thai	8	Servings

INGREDIENTS

6	lb	Fresh Duck
6	c	Coconut Milk
8		Dried Chilies, Soaked
1	t	Salt
1	t	Black Peppercorns
2	t	Caraway Seeds
1	T	Coriander Seeds
1	t	Dried Shrimp Paste
2	t	Minced Cilantro Root Or:
		Use Extro Cilantro Leaves
1	T	Finely Chopped Cilantro
		Leaves
2 1/2	T	Finely Shredded Lemon Grass
1	t	Grated Lime Or Lemon Peel
2	T	Minced Shallots
2	t	Crushed Garlic
1	t	Minced Fresh Ginger
		Fish Sauce, Nam Pla
		Sweet Basil Leaves

INSTRUCTIONS

Wash the duck, dry thoroughly and cut into serving pieces. Set aside.
In a deep saucepan or casserole bring the coconut milk to the boil;
simmer for 5 minutes.  Pour off half and set aside, then simmer the
remaining milk for about 15 minutes.  Add the duck and simmer 10
minutes.  Drain the chilies and pound to a paste with the salt. Grind
the  peppercorns, caraway and coriander seeds together and pound with
the  chilies.  Add the dried shrimp paste, cilantro root and leaves,
lemon  grass and lime and pound to a smooth paste.  Stir into the duck
and coconut milk, at first adding only half the  paste; check the
strength before adding the remaining seasoning  paste. Add the reserved
coconut milk, a large splash of fish sauce  and basil. Simmer until the
duck is tender and the sauce is thick and  flavorful. Check the
seasoning and serve with rice.  Unused seasoning paste can be stored
for several days in a covered  jar in the refrigerator.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1029 Calories From Fat: 637 Total Fat: 73.3g Cholesterol: 462.7mg Sodium: 599.6mg Potassium: 406.7mg Carbohydrates: 6.3g Fiber: <1g Sugar: <1g Protein: 87.1g