Red Curry Duck

Name: Red Curry Duck
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 carrot, chopped; 4 cups chicken stock, preferably homemade or canned low-sodium broth; 4 shallots, sliced; One 6-inch piece fresh ginger, finely chopped; One 3-pound duck, cut into serving pieces, or 3 pounds duck legs; 5 kaffir lime leaves, plus more for garnish; 1 tablespoon red curry paste, store-bought is fine; ½ pineapple, peeled, cored, and puréed in a blender; ¼ cup chopped fresh cilantro leaves; 6 garlic cloves, crushed; Salt and freshly ground black pepper; 1¾ cups coconut milk; 1 tablespoon sambal belacan; 1 fresh red Thai chile, seeded and puréed; 1 fresh red finger chile, seeded and thinly sliced; 2 lemongrass stalks, crushed

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Gamy duck is the perfect choice for this red curry sauce, where the spices bring out the richness of the duck without making it feel too heavy. This is a great dish to make ahead of time; skim off any fat after chilling, then reheat and serve.

Ingredients

One 3-pound duck, cut into serving pieces, or 3 pounds duck legs

Asia
Main course
Gluten-free

Method

Put the duck in a 12-inch skillet or casserole, preferably nonstick, and turn the heat to medium-high. Brown carefully on all sides, turning as necessary, and sprinkling with salt and pepper. Take the time to do this thoroughly, allowing up to 20 minutes total.
Remove