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1-1/2
18
1
3
1
2
4
1/2
1
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#
oz
T
T
T
t
T
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Duck Legs (1)
Coconut Milk (2 cans)
Thai Basil
Thai Chili (2)
Cilantro
Green Curry Paste (3)
Kaffir Lime Leaves (4)
Salt
Fish Sauce
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Prep
- Skin and bone DUCK LEGS removing all fat. Reserve the bones
for stock.
- Cut the skins and fat into small pieces, put them in an iron
skillet and fry them slowly until lightly browned and crisp. Eat the
cracklings and save the duck fat for cooking - neither is used in this
recipe.
- Cut Duck Meat into bite size pieces about 1/4 inch thick.
- Open Coconut Milk without shaking. Spoon the Coconut Cream
off the top of both cans until you have 2/3 cup. Keep separate from the
milk.
- Chop BASIL small and keep soaking in cold water until needed.
- Cut CHILIS into slivers. Chop CILANTRO small. Mix.
Run
- Heat Coconut Cream over moderate heat in a spacious sauté
pan. Stir until the coconut oil starts to separate from the solids - it
will get a very glossy appearance.
- Stir in Green Curry Paste and fry stirring until it is well
distributed and aromatic.
- Stir in Duck until well coated, then stir in Coconut Milk,
Lime Leaves, Salt and Fish Sauce. Bring to a boil
and simmer uncovered for about 1 hour, stirring occasionally, until
duck is tender. If the sauce starts to thicken too much, cover and turn
the heat down a little.
- Stir in Chili mix and simmer a few more minutes.
- Drain Basil, stir in and take off heat.
- Let sit for a couple minutes, then tilt the pan to pool the oil and
use a shallow spoon to remove the excess. Not all of it - It's duck,
it's supposed to be rich.
- Serve hot with plenty of steamed Jasmine rice.
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