Recipe - Duck Curry - Kaen Of Duck

6 pound Fresh Duck
6 cup Coconut Milk
8 lg Dried Chilies, Soaked
1 teaspoon Salt
1 teaspoon Black Peppercorns
2 teaspoon Caraway Seeds
1 tablespoon Coriander Seeds
1 teaspoon Dried Shrimp Paste
2 teaspoon Minced Cilantro Root Or:
Use Extro Cilantro Leaves
1 tablespoon Finely Chopped Cilantro
Leaves
2 One half tablespoon Finely Shredded Lemon Grass
1 teaspoon Grated Lime Or Lemon Peel
2 tablespoon Minced Shallots
2 teaspoon Crushed Garlic
1 teaspoon Minced Fresh Ginger
Fish Sauce (Nam Pla)
Sweet Basil Leaves

Wash the duck, dry thoroughly and cut into serving pieces. Set aside. In a
deep saucepan or casserole bring the coconut milk to the boil; simmer for 5
minutes. Pour off half and set aside, then simmer the remaining milk for
about 15 minutes. Add the duck and simmer 10 minutes.

Drain the chilies and pound to a paste with the salt. Grind the
peppercorns, caraway and coriander seeds together and pound with the
chilies. Add the dried shrimp paste, cilantro root and leaves, lemon grass
and lime and pound to a smooth paste.

Stir into the duck and coconut milk, at first adding only half the paste;
check the strength before adding the remaining seasoning paste. Add the
reserved coconut milk, a large splash of fish sauce and basil. Simmer until
the duck is tender and the sauce is thick and flavorful. Check the
seasoning and serve with rice.

Unused seasoning paste can be stored for several days in a covered jar in
the refrigerator.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini