Duck and Pumpkin Green Curry Recipe
Save And Share :
Sponsored Links
Ingredients
- 1 4-to 5 pound whole duck
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 15 ounce cans coconut milk
- 2 star anise
- 3 cinnamon sticks
- 1 inch piece ginger
- 1 small pumpkin or large acorn squash, seeds removed, peeled, and cut into slices
- 2 tablespoons Thai green curry paste
- 2 bunches fresh cilantro
- 2 limes, juice only
- 2 cups steamed jasmine rice
- Lime wedges, to serve
- Fresh mint, to serve
- Cut the duck into 8 pieces: 2 leg/thigh portions, 2 wings, and a quartered breast with bone attached. In a large heavy pot or Dutch oven heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Season duck pieces with salt and pepper. Carefully add them to the pan and cook for 8 to 10 minutes, until golden brown all over. Add coconut milk, star anise, cinnamon, and ginger to the pot; cover and simmer for 1 hour. Add the squash and stir. Cover and cook for 30 minutes more, until the duck is tender and the squash is cooked. Remove 1 cup of the braising liquid.
- In a blender combine the 1 cup braising liquid, the green curry paste, cilantro, and lime juice. Puree until a bright green mixture forms. Fold paste back into the pot of curry and season with salt and pepper to taste. Serve with steamed rice, lime wedges, and fresh mint.
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment