Green Curry of Duck

Duck is widely used in Thailand, primarily for special occasions. The indigenous birds are smaller and skinnier than ours; also considerably cheaper. In the predominantly Chinese sections of Bangkok, rows upon rows of duck hang in the markets, clean plucked but with heads and feet. The Chinese-Thai feature a form of roasted duck with spice sauce (barbecued Pei Par Ngap) but this Gaeng Keo Wan Pet is original and authentically Thai.