MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Duck Curry - Kaen of Duck *
  Categories: Thai, Duck, Hot
       Yield: 8 servings
  
       6 lb Fresh Duck
       6 c  Coconut Milk
       8 lg Dried Chilies, Soaked
       1 ts Salt
       1 ts Black Peppercorns
       2 ts Caraway Seeds
       1 tb Coriander Seeds
       1 ts Dried Shrimp Paste
       2 ts Minced Cilantro Root Or:
            - Use Extra Cilantro Leaves
       1 tb Finely Chopped Cilantro
            - Leaves
   2 1/2 tb Finely Shredded Lemon Grass
       1 ts Grated Lime Or Lemon Peel
       2 tb Minced Shallots
       2 ts Crushed Garlic
       1 ts Minced Fresh Ginger
            Fish Sauce (Nam Pla)
            Sweet Basil Leaves
  
   Wash the duck, dry thoroughly and cut into serving pieces.  Set
   aside. In a deep saucepan or casserole bring the coconut milk to the
   boil; simmer for 5 minutes.  Pour off half and set aside, then simmer
   the remaining milk for about 15 minutes.  Add the duck and simmer 10
   minutes.
   
   Drain the chilies and pound to a paste with the salt.  Grind the
   peppercorns, caraway and coriander seeds together and pound with the
   chilies.  Add the dried shrimp paste, cilantro root and leaves, lemon
   grass and lime and pound to a smooth paste.
   
   Stir into the duck and coconut milk, at first adding only half the
   paste; check the strength before adding the remaining seasoning
   paste. Add the reserved coconut milk, a large splash of fish sauce
   and basil. Simmer until the duck is tender and the sauce is thick and
   flavorful. Check the seasoning and serve with rice.
   
   Unused seasoning paste can be stored for several days in a covered
   jar in the refrigerator.
   
   From: Asia The Beautiful Cookbook.  Typed by Syd Bigger.
  
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