Yields 20 portions
Ingredients Amount
Whole duckling 2 ea. (12 lb.)
Break down breasts, legs, thighs,
Remove head from neck and
cut neck into 2-3 pieces
leave skin on but remove all excess
external fat
Marinade - Apply to trimmed duck pieces
Garlic cloves, minced 4 ea.
Palm sugar 1 Tbsp.
Cilantro root or stem 2 Tbsp.
Toasted cumin seed, crushed 1 tsp.
Toasted coriander seed, crushed 1 Tbsp.
Toasted black pepper corns, crushed 1 Tbsp.
Fish Sauce ¼ Cup
Curry - This is the finished curry, see CURRY PASTE recipe below
Peanut oil as needed
House made Red curry paste ¼ Cup
Thai shrimp paste 1 tsp.
Garlic cloves, slivered 10 ea.
Coconut milk 16 oz.
Palm sugar 2 Tbsp.
Fish sauce t.t.
Fresh Pineapple, large dice 2 Cups
Fresh tomatoes, cut bite sized 1 Cup
Thai Basil 1 Cup, packed
Red Thai bird chilies 5-10 sliced into thin rounds
Method
Roasting Ducks
1. Cut each duck into ten pieces including neck – chef will demo
2. Place duck pieces in marinade for over night.
3. Place duck legs, thighs, and neck pieces, skin side down, into oiled pans over low-moderate heat. Gently brown pieces until fat has rendered from beneath skin and skin is quite crisp. Continue to brown on all sides allowing to cook long enough on each side so as to render the fat out from under the skin – this will require lower heat and more attention than simply searing it. Transfer pieces to a rack above a sheet tray and then into a moderate oven to finish cooking and to render completely – Duck should be crisp outside and still pink inside.
4. Repeat this same procedure with the breasts except start them in a moderate sauté pan skin side down and lower the heat to render out as much fat as possible. When skin is well rendered place on rack above sheet tray and cook to medium doneness.
5. Allow duck pieces to cool. Crisp skin should remain intact on pieces.
Preparing Curry
1. In a wok heat oil gently and toast garlic.
2. Add shrimp paste and curry paste and fry until aromatic then slowly add coconut milk stirring to combine.
3. Bring coconut mixture to a boil and then reduce to a simmer. Add fish sauce and sugar.
4. Taste and then adjust seasoning by either by adding spices or cooking to reduce liquid and intensify the flavors.
5. Add pineapple, basil leaves, and tomatoes, cook gently only until they are heated through.
6. Transfer finished sauce to small bain maire with ladle. Hold warm and covered, until service,
For Service:
Hold sauce and duck separate until just before serving. For service in K1, heat up 1/4 of the sauce and duck together for family meal and then continue to heat up 1/4 portions as needed for service.
Red Curry Paste - prepare in advance, do not apply to duck directly, use this as part of Finished curry recipe above.
Yield: 1 Cup
NOTE:Remove stems from Chilies, do not remove seeds.
Ingredient Amount
Chilies, dried, small red Chinese 12 g
Chiles, dried, New Mexico or 60 g
Guajillo pepper, stemmed cut into
several pieces
Coriander seeds 1 Tbsp.
Cumin seeds 1 tsp.
White peppercorns 1/2 tsp.
Garlic, thinly sliced 6 cloves
Shallots, thinly sliced 3 ea.
Lemon grass, thinly sliced 2 Tbsp.
Galangal, 1/8-inch slices 1 Tbsp.
Lime zest 1 tsp.
Wild lime leaves, chopped 3 ea.
Cilantro root, finely chopped 1 Tbsp.
Thai shrimp paste 2 Tbsp.
Kosher salt 1 tsp.
Method
1. Soak the dried chile peppers in hot water for 15 minutes. Remove from water and set aside. Reserve water from soaking to assist in blending spices.
2. Combine coriander, cumin and peppercorns in a small skillet. Toss over medium heat until fragrant, about 5 minutes, stirring frequently. Cool. Grind to a fine powder.
3. In a blender, add the rest of the ingredients and add the spice mixture. Purée until a smooth paste forms, about 3 to 5 minutes. Add 1/4 cup chili soaking water to facilitate blending if needed.