Duck Legs with Thai Green Curry

Preparation info
  • Makes


    main-course servings
    • Difficulty


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