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Royal Duck Curry Recipe
|For chili garlic spice paste|
|Dried red chilies/1 tablespoon ground red pepper||9|
|Coriander seed||1 Tablespoon|
|Black peppercorns||1 Teaspoon|
|Caraway seed||1 Teaspoon|
|Whole cloves/1/4 teaspoon ground cloves||4|
|Garlic cloves||10 Medium, minced|
|Shallots||4 Medium, minced|
|Vegetable oil||1 Tablespoon (Or More)|
|Shrimp paste/2 teaspoons anchovy paste||2 Teaspoon (Kapee)|
|Lemongrass stalk/2 teaspoons finely minced lemon peel||1 , minced|
|Freshly grated nutmeg||1 Teaspoon|
|Fresh ginger piece||2 Inch, minced|
|Lime||1 , minced (Peel Of Lime)|
|Duck||3 Pound, all excess fat removed (1 Duck)|
|Vegetable oil||3 Tablespoon|
|Thick coconut milk/3 cups whole milk mixed with 1 cup half and half and flavored with 1 teaspoon coconut extract||1 Quart|
|Fish sauce||1⁄4 Cup (4 tbs) (Nam Pla)|
|Red serrano chile/2 large jalapeno chilies, seeded and slivered||6 , seeded and slivered|
|Fresh basil leaves/1 tablespoon dried basil||2 Tablespoon, minced (Fresh)|
|Minced coriander leaves||2 Tablespoon (Fresh, Coriander)|
Serving size: Complete recipe
Calories 5529 Calories from Fat 2003
% Daily Value*
Total Fat 235 g361.3%
Saturated Fat 156.7 g783.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 8054.7 mg335.6%
Total Carbohydrates 577 g192.3%
Dietary Fiber 29.9 g119.5%
Sugars 493.6 g
Protein 309 g617.8%
Vitamin A 215.8% Vitamin C 158%
Calcium 52.1% Iron 56.8%
*Based on a 2000 Calorie diet
Transfer to processor or blender.
Add garlic, shallots, 1 tablespoon oil, shrimp paste, lemongrass, salt, nutmeg, turmeric, ginger and lime peel and mix until as smooth as possible (paste will be slightly coarse), adding up to 1 tablespoon more oil as necessary to facilitate turning of blades.
Set duck breast side up on work surface.
Bend 1 leg down and away from body until skin between leg and body is stretched taut.
Using long, heavy, very sharp knife, or boning knife and heavy sharp meat cleaver, or kitchen scissors, nick taut skin, then continue to cut slit parallel to body so that leg is released and flat on work surface.
Bend leg backward until end of thighbone pops upward and is visible.
Carefully cut around thigh joint, then between bones at joint; leg will cut loose.
Repeat with remaining duck leg.
Cut skin between thigh and drumstick to expose joint.
Bend leg back and forth to locate exact position of joint.
Cut between bones and through flesh and skin to separate thigh and drumstick.
Chop off end of drumstick by pressing cleaver into place, then hitting top edge of cleaver sharply with hammer.
Repeat with other drumstick.
Chop thighs and drumsticks into bite-size pieces using cleaver and hammer.
Locate shoulder joint where wing is attached to body and make incision in skin in same manner as for legs.
Expose joint, then cut each wing from body in similar style.
Cut off wing tips.
Halve wings using cleaver and hammer.
Stand duck carcass up on its neck.
The front (or breast portion) is only attached to the back by the ribs.
Follow curved rib line and cut right through between breast and back, leaving flesh on breast side.
Repeat on other side and, with hands, pull front section away from back.
Cut off excess fat and skin (only small amount is needed to flavor sauce when cooking).
Lay breast outer side down on work surface.
Cut in half lengthwise using large knife or cleaver.
Chop each half into 3 pieces crosswise using cleaver and hammer.
Chop back portion into bite-size pieces using cleaver and hammer.
Carefully remove any bone fragments.
Set duck pieces aside.
For curry: Heat oil in large wok or saucepan over medium heat.
Add 3 tablespoons reserved spice paste and stir-fry 3 minutes, scraping bottom frequently so paste does not stick.
Add duck pieces and stir to coat thoroughly.
Reduce heat to low.
Cover saucepan and cook 10 minutes, stirring occasionally to prevent sticking and burning.
Degrease surface of duck mixture with bulb baster and paper towels.
Stir in coconut milk, fish sauce and citrus leaves.
Increase heat to medium high and bring sauce to boil.
Reduce heat and simmer until duck is tender and meat begins to draw back from bone, about 20 minutes.
Transfer duck to heated plate using slotted spoon.
Degrease surface of sauce.
Stir in half of chilies, basil and cilantro.
Simmer sauce until reduced by 1/3, about 10 minutes.
Taste and season with additional fish sauce if desired.
Return duck to wok and heat through.
Transfer to dish.
Sprinkle with remaining chilies, basil and cilantro.