Braised Duck (Or Mussels) With Red Curry Recipe

• 2 x Five-lb. ducks Salt and freshly grnd black pepper, to taste
• 1/4 c. Rendered duck fat or possibly vegetable oil
• 16 med Shallots, thinly sliced
• 8 x Garlic cloves, chopped
• 2 Tbsp. Freshly grated ginger
• 1/4 c. Red curry paste, see recipe
• 5 c. Brown duck stock or possibly chicken stock
• 1/4 c. Fish sauce
• 1 can Coconut lowfat milk, (14 ounce)
• 3 Tbsp. Palm sugar">sugar or possibly brown sugar">sugar
• 1/4 c. Fresh lime juice
• 2 bn Cilantro--minced, stems trimmed
• 2 x Limes, peeled and diced
• 1 bn Scallions, white & 1/2 green part only, trimmed & thinly sliced along diagonal
• 1 x Recipe jasmine rice, see recipe

1. Bone ducks and remove the skin.
2. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.)
3. Cut breasts in half, then into about 3 pcs across the width.
4. Chop legs and thighs into about 4 pcs each.
5. (Remember: You want to start with generous pcs of meat, since they will shrink when cooked.
6. Do not worry about cleaning the tendons, since they will soften with long cooking.)
7. Sprinkle meat with salt and pepper.
8. Heat rendered fat in a large, heavy bottomed Dutch oven over high heat.
9. Brown duck on all sides, then transfer meat to a platter.
10. Reduce heat to medium low and cook shallots till well browned, about 15 min.
11. Add in garlic and ginger, increase heat to medium high and cook about a minute, then add in curry paste.
12. Cook, stirring constantly, about 3 min.
13. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, till meat is tender, about 40 min.
14. With a slotted spoon, transfer meat to a platter and reserve in a hot place.
15. Puree sauce in a blender and strain back into pot.
16. Cook over high heat till liquid is reduced by one third.
17. Stir in fish sauce, coconut lowfat milk, sugar, and lime juice, and remove from heat.
18. Stir duck back into hot sauce.
19. Ladle stew over Jasmine Rice.
20. Garnish with remaining ingredients and serve immediately.
21. Yield: 6 servings
22. Variation RED CURRY WITH MUSSELS: 4 pounds fresh mussels, washed and debearded
23. Prepare above recipe, substituting vegetable oil instead of duck fat, and fish stock in place of duck stock.
24. After cooking the sauce, add in the mussels along with the stock and simmer mussels till shells open.
25. After transferring to platter, remove mussels from shells and stir into hot sauce.
26. Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A08
27. NOTES :

salt, vegetable oil, shallots, garlic, freshly grated ginger, red curry paste, brown duck stock, fish sauce, coconut lowfat milk, sugarsugar, lime juice, cilantro, scallions, recipe jasmine rice

Taken from cookeatshare.com/recipes/braised-duck-or-mussels-with-red-curry-90529 (may not work)