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Thai Curry Duck
Sent in by Bill Edwards from Bangkok, Thailand.

~ 1 medium size duck, cooked
~ 2 large potatoes, cubed
~ butter
~ 1/2 lb mushrooms, quartered
~ 1/4 lb small shallots, sliced in halves
~ 2 cloves garlic, chopped
~ pepper
~ 1 package (3 oz) Thai red curry paste
~ 1 package (quart/liter) coconut milk/cream or two standard size tins
~ 1 oz coconut sugar (if not available, substitute honey)
~ 1 oz fish sauce
~ 1/4 cup finely chopped fresh sweet basil

Remove the duck meat from bone. Cut into bite size pieces. Remove as much fat and skin as possible. If the skin is crispy and adhered to meat with a little fat, try to keep it intact. Keep the fat and fatty skin. It will be used for flaming the curry. Place in refrigerator.

Boil the potatoes to 80 % done. Drain and set aside.

In a skillet, saute the mushrooms, shallots and garlic. Add pepper to taste. Set aside.

In a skillet, add the duck fat and fatty skin to create oil. Remove the skin.

Add the curry paste and fry at medium heat, add additional oil if required.

Before the curry starts to burn add a few ounces of the coconut milk. Let it thicken a bit. Keep stirring.

After a few minutes you will see the red oils slowly separating. Stir in the coconut sugar/honey.

Stir in the the fish sauce. Once it starts to thicken again, add the remaining milk. Reserve an ounce or two.

Add the mushrooms, shallots and potatoes. Bring it to a low simmer for 10 minutes with the lid off.

Five minutes before serving add the sweet basil, duck and the rest of the milk. Mix well and cover.

Served on rice accompanied by a cold beer,


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