Braised Duck (Or Mussels) W Red Curry
| Yield: | 6 Servings |
| Categories: |
| 2 | Five-pound ducks | |
| Salt and freshly ground black pepper, to taste | ||
| 1/4 | c | Rendered duck fat or vegetable oil |
| 16 | md | Shallots; thinly sliced |
| 8 | Garlic cloves; minced | |
| 2 | tb | Freshly grated ginger |
| 1/4 | c | Red curry paste; see recipe |
| 5 | c | Brown duck stock or chicken stock |
| 1/4 | c | Fish sauce |
| 1 | cn | Coconut milk; (14 oz) |
| 3 | tb | Palm sugar or brown sugar |
| 1/4 | c | Fresh lime juice |
| 2 | bn | Cilantro--chopped; stems trimmed |
| 2 | Limes; peeled and diced | |
| 1 | bn | Scallions; white & 1/2 green part only, trimmed & thinly sliced along diagonal |
| 1 | Recipe jasmine rice; see recipe |
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