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Curried duck is not always as tasty as it sounds. It is important to use spices that enhance rather than mask the flavor of the duck. I think you will find that this delicious recipe does exactly that. I hope that you won't be disappointed that I'm not going to explain how to roast a duck. If you live near a large city you should be able to buy an already roasted duck in the China town district. Of course those of you in remote areas, may have to resort to roasting your own. I have to confess that at home in Petchabun, we considered duck to be a luxury we could seldom afford. So when we did have it, we made sure we enjoyed it. Ingredients to serve 4 people Half of a roasted duck, deboned and chopped into bite sized pieces, 12 chunks of fresh sweet ripe pineapple, 8 small plum tomatoes, 1½ liters of Coconut milk, 30 small makur, 10 bai horapa, 50gm krachai, 2 large red chilies, 30gm prik kee noo, 50 grams dry red chili, 15gm red curry paste, 3 garlic cloves, 10 white pepper corns, a couple of pinches of zest from a kaffir lime, 2ml kapi, 50ml nam pla, 4gm sugar, a pinch of salt, 2 chicken stock cubes. Take half the coconut milk and boil off of the water content. When it starts to thicken it must be stirred constantly to stop it from browning and burning. While the coconut milk is reducing, pound the prik kee noo, the dry chili, the kaffir zest, the white peppers, the kapi, the garlic and the red curry paste in a pestle and mortar. When the coconut milk has reached the consistency of cream add the paste mixture and stir in, continue stirring and cooking for another two minutes. Add the duck pieces, the remainder of the coconut milk, the stock cubes, the krachai, the tomatoes, the pineapple, the makur, the red chili strips, the nam pla, the sugar and the salt. Boil gently for 15 minutes. Because different brands of fish sauce and salt vary in potency, I recommend you add only half the quantities I've stated initially, and then taste the result before adding more. Remove from the heat and stir in the Basil leaves.
Some people find these small sized makur (they look like large peas) to be rather bitter. Personally I like to eat them, but feel free to discard them if you don't like them. They should still be used during cooking, as they provide part of the overall flavor. Please feel free to drop me an email |
WEIGHTS & MEASURES 2 Pints = 1 liter 1 Floz = 30 ml 2 Lbs = 1 kg 1 Oz = 30 gm 1 Inch = 2.5 cm These are very approximate, don't use them for your children's home work, but they are good enough for our purposes |
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