Stewed duck with red curry – a detailed recipe cooking. 
AT ремя: 2 час. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 ducks (2.7 kg.)
- Salt and ground black pepper
- 1/4 Art. melted duck fat or vegetable oil
- 16 medium-sized shallots, finely chopped
- 8 minced cloves of garlic
- 2 tbsp. l grated ginger
- 1/4 Art. thai red curry paste
- 5 tbsp. brown duck stock or chicken stock
- 1/4 Art. fish sauce
- 1 can (400 gr.) Coconut milk
- 3 tbsp. l palm sugar or brown sugar
- 1/4 Art. fresh lime juice
- 2 bunches of chopped cilantro (remove stems)
- 2 peeled and diced lime
- 1 bunch diagonally chopped green onions (white and 1/2 green parts)
Recipes with similar ingredients: duck fat, ginger root, shallots, garlic, curry paste, coconut milk, fish sauce, lime juice, brown sugar, cilantro, duck
Recipe preparation:
- Remove the bones from the duck and remove the skin. (You can ask, to do it in the meat department, leaving the bones for the broth, and skin to drain fat.) Cut the breasts in half, then by 3 pieces across. Cut the legs and hips, each piece into 4 pieces. (Remember: First you need to take large pieces of meat, because in the process cooking they decrease significantly. Do not peel meat veins since as a result of prolonged heat treatment, they will become soft.) Salt and pepper the meat.
- In a large thick-walled roasting pan, not a high fire melted fat. Fry the duck on all sides, then shift meat on the dish. Reduce heat to moderately weak and good. fry the shallots, about 15 min. Add garlic and ginger, increase the heat to moderately strong and cook for about a minute, then add the curry paste. Cook, stirring constantly, approximately 3 min. Put the meat in the roasting pan again with the brown duck broth and cook at low boil, without covering, until soft meat, about 40 minutes
- Transfer the meat to a dish with a slotted spoon and place in a warm place. Вpuree the sauce in a blender and strain back into the pan. Cook on high heat until liquid is reduced to 1/3. Add fish sauce, coconut milk, sugar and lime juice, remove from heat. Again put the duck in a warm sauce. Put the stew on jasmine rice. Decorate with the remaining ingredients and serve immediately.
