Duck Curry

40 minutes Prep: 10 minutes Cook: 30 minutes

2050 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

6	pounds	duck
6	cups	coconut milk
8	large	chilies	soaked
1	teaspoon	salt
1	teaspoon	black peppercorns
2	teaspoons	caraway seeds
1	tablespoon	coriander seeds
1	teaspoon	shrimp paste	dried
2	teaspoons	cilantro
1	tablespoon	cilantro leaves	chopped
2 1/2	tablespoons	lemon grass	shredded
1	teaspoon	lime zest
2	tablespoons	shallots	minced
2	teaspoons	garlic	crushed

Directions

Wash the duck, dry thoroughly and cut into serving pieces.

Set aside.

In a deep saucepan or casserole bring the coconut milk to the boil; simmer for 5 minutes.

Pour off half and set aside, then simmer the remaining milk for about 15 minutes.

Add the duck and simmer 10 minutes.

Drain the chilies and pound to a paste with the salt.

Grind the peppercorns, caraway and coriander seeds together and pound with the chilies.

Add the dried shrimp paste, cilantro root and leaves, lemon grass and lime and pound to a smooth paste.

Stir into the duck and coconut milk, at first adding only half the paste; check the strength before adding the remaining seasoning paste.

Add the reserved coconut milk, a large splash of fish sauce and basil.

Simmer until the duck is tender and the sauce is thick and flavorful.

Check the seasoning and serve with rice.

Unused seasoning paste can be stored for several days in a covered jar in the refrigerator.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 1033g

Amount per Serving

Calories 2050 65% of calories from fat

	% Daily Value*
Total Fat 149.0g	229%
Saturated Fat 93.0g	463%
Trans Fat 0.0g
Cholesterol 606mg	202%
Sodium 1078mg	45%
Total Carbohydrate 13.0g	4%
Dietary Fiber 1.0g	4%
Sugars 0.0g
Protein 167.0g	335%

Vitamin A	12%		Vitamin C	9%
Calcium	16%		Iron	168%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to mexican food

Last Recipes Viewed

Recipe Bite

Approximate Cooking Equivilents

by Recipe Help Center

Listing of measure, weight conversions and some ingredient equivalents for cooking recipes....

Member Review

Cold Spinach Dip

I make this often. I put it in a hollowed out loaf of round pumpernickle or white bread, served with the removed insides of the bread, torn into bite size pieces and extra bread chunked up for scooping the dip. YUMMY!