Title: Braised duck (or mussels) w red curry
 Categories: None
      Yield: 6 Servings
 
      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
 
  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