Green
Curry with Duck
|
3 duck
breasts and legs ½ tsp.
vanilla ¼ c.
pineapple juice 3 14 oz.
cans coconut milk 4 ½ T. green curry paste 1 tsp.
garam masala 6 kaffir
lime leaves 3 T. fish
sauce to taste 9 cloves
garlic, minced 3 small
onions, minced 1 3”
piece fresh ginger root, minced 3 colored
bell peppers 3 apples,
sliced 3
bananas, peeled and sliced 2/3 c.
dried cherries 1 c.
almonds, sliced ½ c.
coconut, shredded |
Brush duck
with vanilla and pineapple juice and bake until done according to package
instructions. Reserve fat. Debone and cut up duck. Sauté
onions and garlic in 6 T. duck fat.
Stir in 1 c. of coconut top milk and warm until fat begins to
separate. Stir in curry paste and
garam masala and fry in the cream for a few minutes. Stir in remaining coconut milk, bring to a
boil, reduce heat and simmer 5 – 10 minutes.
Stir in kaffir lime leaves, ginger and fish sauce. Add bell peppers, apples, and dried
cherries and simmer until bell peppers are softened. Stir in duck and banana. Stir in almonds just before serving and top
with shredded coconut. Serve with
quinoa or rice. |
