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    You are in: Home / Red / Braised Duck With Red Curry Recipe
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    Braised Duck With Red Curry

    Braised Duck With Red Curry. Photo by Leggy Peggy

    1/1 Photo of Braised Duck With Red Curry

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    JustJanS's Note:

    I used the remaining braising liquid to heat hokkein noodles in to eat with the duck. This recipe looks involved, but is so simple a kid could do it! Remember an Australian tablespoon is 4 teaspoons.

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    Ingredients:

    Servings:

    Units: US | Metric

    Chicken Stock

    Duck Braise

    Duck Curry

    Directions:

    1. 1
      Chicken stock:.
    2. 2
      Bring all the ingredients to the boil in a small saucepan, cook 15 minutes or so and put aside.
    3. 3
      Duck Braise:.
    4. 4
      In a deep frying pan with a lid, add the coconut milk and the stock i(ncluding onions and ginger) and bring to the boil. Add the remaining ingredients and bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 1 1/2 hours or until falling-off-the-bone tender.
    5. 5
      Remove the duck from the liquid and strain the liquid (discard all the veg etc). Allow the stock to settle and skim off as much fat as possible.
    6. 6
      Curry:.
    7. 7
      Heat the vegetable oil in a heavy based pan and fry the curry paste and shredded kaffir leaves until fragrant. Add the palm sugar and fish sauce and stir until the sugar has disolved and caramelised a little, add two cups of the reserved braising liquid and the tamarind bring to the boil.
    8. 8
      Check the seasoning-it should be sweet, salty, sour and hot. Lower the heat and simmer for a few minutes.
    9. 9
      Cut the duck legs in half (drumstick from thigh) and add to the curry along with the chilli pieces and .halfed lime leaf. Simmer a further 10 minutes.
    10. 10
      Spoon into a serving dish and garnish with the julienned lime leaf.
    11. 11
      Serve with jasmine rice or do as we did and use the remaining braising stock to heat hokkien noodles inches.

    Ratings & Reviews:

    • on January 20, 2011

      55

      This divine curry made us weak at the knees. It is so, so, so delicious. I made it as written, except that I had to replace the fresh galangal with fresh ginger (bought the galangal and then couldn't find it hiding in one of the many shopping bags). We all loved this. There were only four of us, so there were leftovers, and the flavours intensified way beyond expectation -- so eat it on the day you make it unless you love really strong flavours. By the way, I highly recommend using Jan's suggestion to serve the dish and accompanying sauce over hokkien noodles. Yummo. Thanks for posting one of my most successful duck dishes ever.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Braised Duck With Red Curry

    Serving Size: 1 (314 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 433.4
     
    Calories from Fat 175
    40%
    Total Fat 19.4 g
    29%
    Saturated Fat 15.8 g
    79%
    Cholesterol 2.4 mg
    0%
    Sodium 2517.5 mg
    104%
    Total Carbohydrate 61.4 g
    20%
    Dietary Fiber 1.0 g
    4%
    Sugars 56.2 g
    224%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    fresh ginger

    duck legs

    lemongrass

    kaffir lime leaves

    red curry paste

    kaffir lime leaves

    kaffir lime leaves

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