Magazine article Sunset

Dive into Curried Duck

Magazine article Sunset

Dive into Curried Duck

Article excerpt

A classic stew that takes the intimidation out of cooking this bird

Thai curry pastes are hot, as explained on page 224. And in Thailand, where duck is everyday food, green curry paste is essential to this memorable duck curry, which combines homespun cooking with adventure. Even if you've never tackled duck, there's no need to shy away. Make-ahead steps and no carving eliminate lastminute tensions.

If you can't find green curry paste, whirl smooth in a blender or food processor 6 cloves garlic, 3 tablespoons chopped onion, 1 packed tablespoon fresh cilantro, 2 teaspoons each chopped fresh ginger and salad oil, and 1 teaspoon each hot chili flakes, grated lemon peel, and anchovy paste.

Green Curry Duck and Potatoes

PREP AND COOK TIME: About 3 hours, but 2 hours of the work can be done up to 2 days ahead

NOTES: Look for Thai green curry paste and fish sauce in Southeast Asian markets or well-stocked supermarkets.

MAKES: 6 servings

1 duck (about 5 lb.), cut into pieces

6 cups chicken broth

1/3 cup purchased Thai green curry paste

2 cans (about 14 oz. each) reduced-fat coconut milk

1/4 cup Asian fish sauce (nuoc mam or nam pla) or soy sauce

3 tablespoons firmly packed brown sugar

11/2 tablespoons curry powder

1 teaspoon hot chili flakes About 3 pounds russet potatoes, peeled and cut into 1/2-inch chunks

1/4 cup minced fresh cilantro Cilantro sprigs and salt

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