*  Exported from  MasterCook  *
 
                         DUCK CURRY - KAEN OF DUCK
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Poultry                          Spices
                 Thai
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       lb           Fresh Duck
    6       c            Coconut Milk
    8       lg           Dried Chilies, Soaked
    1       t            Salt
    1       t            Black Peppercorns
    2       ts           Caraway Seeds
    1       tb           Coriander Seeds
    1       t            Dried Shrimp Paste
    2       ts           Minced Cilantro Root Or:
                         - Use Extro Cilantro Leaves
    1       tb           Finely Chopped Cilantro
                         - Leaves
    2 1/2   tb           Finely Shredded Lemon Grass
    1       t            Grated Lime Or Lemon Peel
    2       tb           Minced Shallots
    2       ts           Crushed Garlic
    1       t            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.
  
 
 
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