Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

From yours truly :3

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Original submission: https://www.furaffinity.net/view/10583269/

Care for a curry try this Thai Duck for a spirited feast from the kitchens of chrismukkah

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Dedicated to the handsome gent known as alphonsuspshamshir....though you should have quit while you were ahead bro, just sayin' :|

Thai Duck Red Curry

Serves 4.
Prep Time: 15 minutes
Cook Time: 25 minutes

1 tablespoon peanut oil (I used a canola/veggie oil mix myself)
1 tablespoon minced lemongrass, white parts only (optional - I didn't add this in myself, since I find it a bit too stringy for me...instead, I used the juice of one Meyer lemon I had leftover)
1 tablespoon minced ginger
1 tablespoon minced garlic (didn't have on me, had to use garlic powder)
1 yellow onion, sliced thinly top to root
2 to 6 small hot chilies, chopped (used 1, but you can add more if you like more heat)
1/4 cup Thai red curry paste
1 13-ounce can coconut milk (I used low fat)
2 tablespoon fish sauce (optional)
1 pound diced, peeled potatoes
1 can bamboo shoots (didn't call for it, but, I thought it added a nice texture to the dish)
2 tablespoons sugar (palm sugar if you can get it)...skipped
1 cup pineapple chunks ...skipped - but I might use these in another recipe, we'll see :3
1 pound duck or goose breasts, sliced thin
Lime juice to taste
1/4 cup roughly chopped cilantro
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1. Heat the peanut oil (or mixed oil) in a wok or a heavy sauté pan over high heat. The moment it gets nice and hot, put in the duck skin side down. I also made cuts in the skin before hand, and rubbed in a bit of curry powder, turmeric, salt & pepper, and some cracked Szechwan pepper.

Sear for a good 10 - 15 minutes on each side, and make sure you get a cover or a splatter screen, you can get a lot of grease going all over the place!

Once those breasts are semi-cooked, put on a plate to one side to rest. And since the pan is still nice and hot, with all of that yummy duck fat and spices, THATS when you add the lemongrass, bamboo shoots, ginger and garlic, and sliced potatoes and stir-fry for 1 minute. Add the onion and stir-fry another minute or two, then mix in the curry paste. Stir-fry the curry paste until it begins to separate a little, about 2 minutes.

2. Pour in the coconut milk and stir well to combine. Fill up the coconut milk can with water and pour that in, too. Add the fish sauce and simmer, covered, until the potatoes are almost tender, about 15 to 20 minutes. I put my duck breast back in so that it could cook along in the sauce...braising it in the coconut milk, as it were :3

3. When the potatoes are just about tender, add the pineapple chunks and the sugar. (As long as you don't forget that part, as I did *dies*) Add salt or more fish sauce to taste. Cook the pineapple for a minute or two before adding in the sliced duck breast.

4. The duck breast will release some juice in a minute or two. When it does, stir the curry well and add the cilantro and lime juice to taste. I -do- recommend putting in the cilantro at the LAST five minutes of cooking this, because if not, you'll lose the freshness of the herbs.

Turn off the heat and serve immediately over white rice... I used some jasmine rice instead, and if you have any coconut milk leftover you can always put a bit in to make some yummy coconut rice as well!

Enjoy!

Warning: Contains coconut, and fish sauce (shellfish). Also, if you're not a fan of duck, you can easily switch this with chicken, very firm tofu, or even salmon (As long as you're not allergic to fish, again :P)

Tasting notes: Probably should have added in the pineapple and sugar, but, didnt really miss it all that much. Maybe next time though :B

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~ Updated tasting notes: If anything I would also add fresh green onions to this, and -don't- skip the pineapple (especially if you roast the pineapple ahead of time, which would add a whole other dimension to this dish)

I do not think it needs the sugar however, considering you would get that from the pineapple and coconut. Since Thai food IS all about "sweet, salty, sour and spicy" I would consider also adding a tablespoon of rice wine vinegar for balance.

I also cannot stress enough that cutting incisions in the duck, and rubbing the spices right in the flesh, makes ALL the difference.
It 'flattens' the duck breast in cooking and the spices go further in the dish itself.