Braised Duck With Red Curry Recipes

BRAISED DUCK WITH RED CURRY

Steps:

• Chicken stock:.
• Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
• Duck Braise:.
• In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
• Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible.
• Curry:.
• Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
• Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
• Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes.
• Spoon into a serving dish and garnish with the julienned lime leaf.
• Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.

BRAISED DUCK WITH RED CURRY

Steps:

• Bone ducks and remove the skin. (You can ask a butcher to do this).
• 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 oil 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 Thai Red Curry Paste.
• Cook, stirring constantly, about 3 minutes.
• Return duck meat to pot along with duck stock or chicken 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.