*  Exported from  MasterCook  *
 
                  Braised Duck (or Mussels) W.  Red Curry
 
 Recipe By     : Susan Feniger and Mary Sue Milliken
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    five-pound ducks
                         Salt and freshly ground black pepper -- to taste
      1/4  cup           rendered duck fat or vegetable oil
   16      medium        shallots -- thinly sliced
    8                    garlic cloves -- minced
    2      tablespoons   freshly grated ginger
      1/4  cup           red curry paste -- see recipe
    5      cups          brown duck stock or chicken stock
      1/4  cup           fish sauce
    1      can           coconut milk -- (14 oz)
    3      tablespoons   palm sugar or brown sugar
      1/4  cup           fresh lime juice
    2      bunches       cilantro--chopped -- stems trimmed
    2                    limes -- peeled and diced
    1      bunch         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 makingand 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,
 andfish 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 
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 NOTES : Formatted by Holly Butman