Poultry and Game Recipes - Green Duck Curry Recipe

Sprinkle the skin of the duck generously with coarse salt. Set aside for 15 minutes. Brush off the salt and chop the duck into 5 cm/2 inch pieces.

Heat a wok or frying pan over a medium-high heat. Add a few pieces of duck and brown them thoroughly. Remove with a slotted spoon and drain on kitchen paper.

Brown the remaining duck pieces in the same way. Discard the rendered fat from the wok and wipe it clean. Reduce the heat to moderate.

Skim the coconut cream from the top of the thick coconut milk and bring to the boil in the wok, then add the lime leaves and curry paste.

Reduce the heat and cook, stirring constantly, until the oil begins to separate. Add the duck pieces, turn to cover evenly with the sauce, then cook gently for 5 minutes.

Add both the thick and thin coconut milks, bring just to the boil, then reduce the heat to very low. Simmer, stirring occasionally, for about 1-1 1/4 hours until the duck is tender.

Remove from the heat, transfer to a bowl and allow to cool. Cover and chill overnight. Skim the excess fat from the curry, then return to the wok, stir in the chilies and season with Thai fish sauce to taste.

Simmer for 5 minutes, or until heated through. Transfer to a warm serving dish, garnish with sliced red chilies and shredded lime leaves and serve immediately.