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Braised Duck(Or Mussels) W. Red Curry

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 each duck
five pounds each
* Camera
1 x salt and black pepper
freshly ground, to taste
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¼ cup vegetable oil
or rendered duck fat
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16 medium shallots
thinly sliced
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8 each garlic cloves
minced
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2 tablespoons ginger
freshly grated
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¼ cup red curry paste
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5 cups duck stock
or chicken stock
*
¼ cup fish sauce
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14 ounces coconut milk
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3 tablespoons sugar
brown or palm
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¼ cup lime juice
fresh
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2 bunches cilantro
chopped, stems trimmed
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2 each limes
peeled and diced
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1 bunch scallions, spring or green onions
white, 1/2 green part only trimmed thinly sliced along diagonal
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1 x jasmine rice
*

Ingredients

Amount Measure Ingredient Features
2 each duck
five pounds each
* Camera
1 x salt and black pepper
freshly ground, to taste
* Camera
59 ml vegetable oil
or rendered duck fat
Camera
16 medium shallots
thinly sliced
* Camera
8 each garlic cloves
minced
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3E+1 ml ginger
freshly grated
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59 ml red curry paste
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1.2 l duck stock
or chicken stock
*
59 ml fish sauce
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404.6 ml/g coconut milk
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45 ml sugar
brown or palm
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59 ml lime juice
fresh
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2 bunches cilantro
chopped, stems trimmed
* Camera
2 each limes
peeled and diced
Camera
1 bunch scallions, spring or green onions
white, 1/2 green part only trimmed thinly sliced along diagonal
* Camera
1 x jasmine rice
*

Directions

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.

Purée 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. Variation red curry with mussels: 4 pounds fresh mussels, washed and debearded. Prepare above recipe, substituting vegetable oil instead of duck fat, and fish 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 41975% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 20g 102%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 6%
Sugars g
Protein 9g
Vitamin A 10% Vitamin C 40%
Calcium 8% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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