Name: Duck Legs with Thai Green Curry
Yield: Makes 6 main-course servings
Cuisine: Thai
Ingredients: Salt and pepper; 4 fresh or frozen kaffir lime leaves (available at Asian groceries), or the zest of 1 lime; 3 tablespoons peanut oil; One 14-ounce can unsweetened coconut milk; Four ½-inch-thick slices galangal (available at Asian groceries); 2 stalks lemongrass; 3 Thai chiles or 6 jalapeño chiles, stemmed, seeded, and chopped fine; 3 cloves garlic, peeled, chopped fine, and crushed to a paste with the side of a chefs’ knife; 3 cups brown duck broth or chicken broth; 1 bunch cilantro, leaves only, chopped coarse; Juice of 4 limes (about ½ cup); 2 medium onions, chopped fine; 12 duck legs; ¼ cup Thai fish sauce, or more to taste

Preparation info

Makes
6
main-course servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

Unlike the familiar powdered curry, Thai curry is a paste made by pounding fresh aromatic ingredients and herbs with a mortar and pestle. Although a food processor does a halfway decent job, unless you’re willing to sit for hours in front of a giant mortar (I’m not), you’ll never get a perfectly smooth paste. My own solution involves deconstructing the curry paste into its various attractive components: cilantro, lemongrass, kaffir lime leaves, chiles, and galangal—a rhizome that looks some