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Duck Curry - Kaen of Duck

 

15

Yield

8

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

6 pounds duck
fresh
6 cups coconut milk
8 large hot chili peppers
soaked
*
1 teaspoon salt
1 teaspoon black peppercorns
2 teaspoons caraway seeds
1 tablespoon coriander seeds
1 teaspoon shrimp paste
dried
*
2 teaspoons cilantro root
*
1 tablespoon cilantro
finely chopped
*
2 ½ tablespoons lemongrass
shredded
1 teaspoon limes
or lemon peel
*
2 tablespoons shallots
minced
2 teaspoons garlic
crushed
1 teaspoon ginger
minced fresh
*
1 x fish sauce
nam pla
*
1 x basil
sweet
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 516g (18.2 oz)
Amount per Serving
Calories 102565% of calories from fat
 % Daily Value *
Total Fat 74g 115%
Saturated Fat 46g 231%
Trans Fat 0g
Cholesterol 303mg 101%
Sodium 539mg 22%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 167g
Vitamin A 6% Vitamin C 4%
Calcium 8% Iron 84%
* based on a 2,000 calorie diet How is this calculated?

 

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