You voted and we listened. So here is our take on the traditional Thai duck curry. Simple but full of flavor, your family is sure to love this dish.
2 1/2 lbs fresh duck
2 ounces curry powder
2 ounces coconut cream
2 cups homemade duck stock or chicken stock
2 tbs chopped spring onions
2 tbs chopped basil
1 tsp finely chopped ginger
1/2 tsp red chilly pepper or red pepper flakes
3 cloves garlic chopped
1 cup pineapple chunks
1/3 cup sliced bamboo shoots
4 tbs vegetable oil
1 tsp salt
With a sharp knife, cut duck into 2 inch pieces then rinse and pat dry with paper towel. In a large skillet (12 inches or larger) add 2 ounces of oil and heat on med/high. Add duck pieces skin side down and cook for 2 minutes on each side or until golden brown. Remove from pan and set aside. Add remainder of oil and and reduce heat to medium. Add the curry powder, stir and let it cook for about 1 minute. The nutty aroma of the spice should fill the air at this point. Add chopped herbs and aromatics (onions, garlic, basil, ginger and chillies) and simmer for 1 minute.
Carefully put duck pieces into the pan and immediately add 1 cup of stock. It's now time for the coconut cream and salt. Cover the skillet and simmer on medium heat for 30 minutes. After time has elapsed, uncover, stir and savor the amazing aroma. Add bamboo shoots, pineapple and remainder of stock. It will be hard but cover again and cook for another 30 minutes keeping the heat at medium.
The moment of truth has arrived! You may now turn off the heat, serve and enjoy. We served ours with Jasmine rice.
I hope you make this sure winner for your family. It sure did make our tummies happy. Happy eating.