Braised Duck (Or Mussels) W Red Curry
Duck Mussels Curry
Last updated 6/12/2012 1:10:00 AM. Recipe ID 37112. Report a problem with this recipe.
Title: Braised duck (or mussels) w red curry
Yield: 6 Servings
2 Five-pound ducks
Salt and freshly ground
-black pepper, to taste
1/4 c Rendered duck fat or
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
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
2 Limes; peeled and diced
1 bn Scallions; white & 1/2 green
-part only, trimmed & thinly
-sliced along diagonal
1 Recipe jasmine rice; see
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
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
NOTES : Formatted by Holly Butman
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