Braised Duck(Or Mussels) W. Red Curry
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 table...
Ingredients
- 2five-pound ducks
- 16medium shallots -- thinly sliced
- 8garlic cloves -- minced
- 2tablespoonfreshly grated ginger
- 1/4cupred curry paste -- see recipe
- 5cupbrown duck stock or chicken stock
- 1/4cupfish sauce
- 1cancoconut milk -- (14 oz)
Directions
- 1
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
- 2
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 piec
- 3
Chop legs and thighs into about 4 pieces each
- 4
Remember: You want to start with generous pieces of meat, since they will shrink when cooked
- 5
Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper
- 6
Heat rendered fat in a large, heavy bottomed Dutch oven over high heat
- 7
Brown duck on all sides, then transfer meat to a platter
- 8
Reduce heat to medium low and cook shallots until well browned, about 15 minutes