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Duck curry - kaen of duck

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Artist: _
Categories: Asian, Curries, Duck, Ethnic, Hot & Spicy, Poultry, Thai
Yield: 8
Rating: no rating.
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Ingredients:
6 lbsFresh Duck
6 cupCoconut Milk
8 largeDried Chilies, Soaked
1 tspSalt
1 tspBlack Peppercorns
2 tspCaraway Seeds
1 tbspCoriander Seeds
1 tspDried Shrimp Paste
2 tspMinced Cilantro Root Or:
- Use Extro Cilantro Leaves
1 tbspFinely Chopped Cilantro
- Leaves
2 1/2 tbspFinely Shredded Lemon Grass
1 tspGrated Lime Or Lemon Peel
2 tbspMinced Shallots
2 tspCrushed Garlic
1 tspMinced Fresh Ginger
Fish Sauce (Nam Pla)
Sweet Basil Leaves
Procedures:
1Wash the duck, dry thoroughly and cut into serving pieces.
2Set aside.
3In a deep saucepan or casserole bring the coconut milk to the boil; simmer for 5 minutes.
4Pour off half and set aside, then simmer the remaining milk for about 15 minutes.
5Add the duck and simmer 10 minutes.
6Drain the chilies and pound to a paste with the salt.
7Grind the peppercorns, caraway and coriander seeds together and pound with the chilies.
8Add the dried shrimp paste, cilantro root and leaves, lemon grass and lime and pound to a smooth paste.
9Stir into the duck and coconut milk, at first adding only half the paste; check the strength before adding the remaining seasoning paste.
10Add the reserved coconut milk, a large splash of fish sauce and basil.
11Simmer until the duck is tender and the sauce is thick and flavorful.
12Check the seasoning and serve with rice.
13Unused seasoning paste can be stored for several days in a covered jar in the refrigerator
Duck curry - kaen of duck Reviews
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