Title: Braised duck with red curry
 Categories: Try it, Main dish, Poultry
      Yield: 6 Servings
 
MMMMM-----------------TAMALES WORLD TOUR #WT1A08----------------------
      2    (5pound) ducks
           Salt and freshly ground
           Black pepper
    1/4 c  Rendered duck fat or oil
     16 md Shallots, thinly sliced
      8    Garlic cloves, minced
      2 tb Freshly grated ginger
    1/4 c  Thai red curry paste
      5 c  Brown duck stock or chicken
           Stock
    1/4 c  Fish sauce
     14 oz Coconut milk
      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 and 1/2 the
           Green part, trimmed, thinly
           Sliced
           Along diagonal
 
  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.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,