Thai Red Duck Curry
Recipe byIf the liquid dries out before the duck is tender, add more broth, no more than half a cup each time. You want the liquid to reduce and the flavors to concentrate, and you don’t want a soupy stew so add liquid only as needed.
Ingredients
For the spice base
- 4 large dried red chilies
- 1 teaspoon curry powder
- 1 teaspoon salt
- 4 white peppercorns
- 4 cardamon seeds
- ½ teaspoon grated nutmeg
- ½ teaspoon coriander seeds
- 4 slices dried galangal soaked in warm water until softened
- 1 teaspoon grated kaffir lime zest
- 4 slices fresh ginger
- 2 tablespoons sliced lemongrass stalks
- 2 shallots peeled and quartered
- 4 stalks cilantro roots rinsed well
- 2 tablespoons shrimp paste
- 2 tablespoons palm sugar
- 1 one-inch piece cinnamon bark
For the stew
- 1 tablespoon cooking oil
- 1 duck about 2 kilograms, cleaned and cut into serving-size pieces
- 2 cups coconut milk
- 3 cups chicken bone broth (you may need more)
- fish sauce to taste
- 1 cup coconut cream
To garnish
- torn cilantro leaves
- Thai basil
Instructions
- Using a large mortar and pestle, grind together all the ingredients for the spice base until pasty. Set aside.
- Heat the cooking oil in a wide thick-bottomed pan.
- Spread the duck pieces in the hot oil and allow the undersides to brown.
- Flip the duck pieces over and brown the opposite sides.
- Stir up the duck and continue browning, with occasional stirring, until fat has been rendered.
- Scoop up the duck pieces and set aside.
- In the mixture of remaining oil and rendered fat, saute the spice base. Stir often until the solids separate from the fat.
- Return the duck to the pan.
- Pour in the coconut milk and broth.
- Stir in about two tablespoons of fish sauce.
- Bring to the boil, lower the heat, cover the pan and simmer the duck until the meat is tender and easily separated from the bone, about an hour and a half to two hours, depending on the age of the duck.
- While the duck cooks, taste the broth occasionally and add more fish sauce, as needed.
- When the duck is done, stir in the coconut cream.
- Taste the sauce, add more fish sauce if needed, and allow the stew to come to a simmer.
- Scoop out the duck pieces and transfer to a serving bowl, ladle the sauce over them and sprinkle with Thai basil and cilantro before serving.
Notes
Thai red duck curry goes well with rice or flat bread.