Green Curry with Duck
|Duckling with giblets||10 Pound (2 Whole, 5 Pound / 2.5 Kilogram Each)|
|Coarse salt||To Taste (For Sprinkling)|
|Thick coconut milk||17 Fluid Ounce (500 Milliliter)|
|Kaffir lime leaves||6 (2 Leaves For Garnish)|
|Thai green curry paste||3 Tablespoon|
|Fresh green chilies||3 , deseeded and sliced|
|Thai fish sauce||To Taste|
|Sliced red chili||2 (For Garnish)|
Dry the duck thoroughly with kitchen paper.
Sprinkle the skin generously with coarse salt and set it aside for 15 minutes.
Brush off the salt and chop the duck into 5 cm (2 inch) pieces.
Heat a wok or frying pan over medium-high heat.
Add a few pieces of duck and brown them thoroughly.
Remove with a slotted spoon and drain on kitchen paper.
Brown the remaining duck pieces in the same way.
Discard the rendered fat from the wok and wipe it clean.
Reduce the heat to moderate.
Skim the coconut cream from the top of the coconut milk and bring to the boil in the wok, then add the lime leaves and curry paste.
Reduce the heat and cook, stirring constantly, until the oil begins to separate.
Add the duck pieces, turn to cover evenly with the sauce then cook gently for 5 minutes.
Add the coconut milk, bring just to the boil, then reduce the heat to very low.
Simmer, stirring occasionally, for about 1-1 1/4 hours until the duck is tender.
Add water if necessary to maintain a smooth, creamy consistency.
Remove from the heat, transfer to a bowl and allow to cool.
Cover and chill overnight.
Skin the excess fat from the curry, then return to the wok, stir in the chillies and season with Thai fish sauce.
Simmer for 5 minutes or until heated through.
Transfer to a warmed serving dish, garnish with sliced red chillies and shredded lime leaves and serve immediately.