How To make Braised Duck(Or Mussels) W. Red Curry
2 five-pound ducks
Salt and freshly ground black pepper
to taste 1/4 cup rendered duck fat or vegetable oil
16 medium shallots :
thinly sliced
8 garlic cloves minced
2 tablespoons freshly grated ginger
1/4 cup red curry paste :
see recipe
5 cups brown duck stock or chicken stock
1/4 cup fish sauce
1 can coconut milk (14 oz)
3 tablespoons palm sugar or brown sugar
1/4 cup fresh lime juice
2 bunches cilantro:
chopped stems trimmed
2 limes :
peeled and diced
1 bunch scallions:
white & 1/2 green part only trimmed & thinly sliced along diagonal 1 recipe jasmine rice :
see recipe
Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock makingand skin for rendering.) Cut breasts in half, then into about 3 pieces across the width. Chop legs and thighs into about 4 pieces each. (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper. Heat rendered fat in a large, heavy bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium high and cook about a minute, then add curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes. With a slotted spoon, transfer meat to a platter and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one third. Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Stir duck back into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.
Variation RED CURRY WITH MUSSELS: 4 pounds fresh mussels, washed and debearded
Prepare above recipe, substituting vegetable oil instead of duck fat, andfish stock in place of duck stock. After cooking the sauce, add the mussels along with the stock and simmer mussels until shells open. After transferring to platter, remove mussels from shells and stir into warm sauce. TAMALES WORLD TOUR SHOW #WT1A08
How To make Braised Duck(Or Mussels) W. Red Curry's Videos
Easy Authentic Thai Green Curry At Home
Homemade Thai Green Curry deserves respect when making it. Good thing it's actually very easy and just requires a little elbow grease.
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Full Recipe:
Ingredients Needed:
Green Curry Paste:
- 2 teaspoons (4g) coriander seeds
- 1 teaspoon (2g) cumin seeds
- 1 teaspoon (3g) white peppercorn
- 3 serranos, thinly sliced
- 9 Thai chilies, thinly sliced
- 2 small shallots, finely chopped
- 1 lemongrass stalk, rough chopped
- 2-inch Galangal, finely chopped,
- 3 kaffir lime leaves, chiffonade
- 7 cloves garlic
- 4 springs cilantro stems
- zest of 1 lime
- 1/2 teaspoon (4g) dried Thai shrimp paste
Curry:
- 2 tablespoons (28g) oil
- All of the green curry paste
- 5 cloves garlic, finely chopped
- 3/4 cup (177ml) chicken stock
- 13.5oz (400ml) full fat coconut milk
- 2 tablespoons (30ml) fish sauce
- 1 tablespoon (17g) palm sugar
- 3/4 lb. (340g) chicken thigh
- 1.5 cups (160g) snow peas
- 1/2 bunch Thai basil leaves
- 2 Thai eggplants
- juice of 1 lime
- steamed rice, for serving
- fried shallots, for garnish
- Thai basil, for garnish
- 3 Serrano chilies, thinly sliced, for garnish
- lime wedges, for serving
Curry Muscovy Duck Bread at Outdoor Cooking by Kitchen Foods
Curry Muscovy Duck Bread at Outdoor Cooking by Kitchen Foods
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Hello all audiences here is a special recipe at outdoor cooking with beautiful view and nice mountains, fresh natural. We are really want to live over there.
Now you can see curry soup with Muscovy duck and we eat with breads. We are cooked that food with a shower raining but so happy and very yummy.
I would love to connect with you
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Thai Red Curry with Duck || Cara Di Falco & Chef Mike Carrino || Cara's Cucina
My friend Chef Mike Carrino joins me in the Cucina this week to answer the question - what do Chefs eat at home? Turns out, it's Thai red curry with duck! At least for this Chef! This dish is actually incredibly easy - chopping the vegetables is the only time consuming part! Chef shows us how to perfectly render the fat from the duck breast. And then easily toss the dish together! LOADED with nutrients and anti-inflammatory elements - this dish will keep you healthy, clear through till Spring!
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Teochew braised duck | 潮州卤鸭
Teochew Braised Duck. Cooking duck is not easy in order to get the right tenderness. Ah Pa has to admit the meat today is over-cooked and therefore abit dry. If i were to try again, Ah Pa will cook the duck for less than 20minutes using a normal pot.
Ingredients:
1 duck breast
5 hard-boiled chicken eggs
2 traditional tofu
1 big bowl of chicken stock (or water)
Fresh Braised Herbs:
1 clove of garlic, chopped
Some ginger, chopped
1 clove of shallot, sliced
1 stalk of spring onion, white bottom portion
2 fresh coriander’s roots
Dried Braised Herbs:
1 teaspoon of five spice powder
1 cinnamon stick
1 bay leaf
2 star anise
1 dried orange peel
½ teaspoon of black peppercorn
½ teaspoon of white peppercorn
4 cloves
4 cardamoms
1 black cardamom
1 teaspoon of cumin seed
Seasonings:
5 tablespoons of light soy sauce
5 tablespoons of dark soy sauce (for colouring purpose)
Few drops of Ong Ky premium fish sauce
Pinch of salt
Garnishing:
Some fresh Corianders
Some spring onion
Some fried garlic
For those who is interested to buy the burned art wood ladle or platform, here is the link:
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**Purchase links for sauce and kitchenware:
Soup & Tea Disposable Bag
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Ong KY Premium Fish Sauce
Shopee purchase link here:
Himalayan Rock Salt
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This Orchid brand light soy sauce really tastes different than normal ones, try it and u will know why Ah Pa like it so much. Just click here to buy or for more details
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Some say their dark soy sauce tastes a bit bitter, some say it’s not dark enough to give the dark camerised colour. Anyway, this is what Ah Pa is using right now, u may click on the link to find out more or to buy online.
Apple Brand Golden Dark Soy Sauce
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Herbs and Spices, you can click here for more details
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Fragrant THAI RED CURRY Paste
Create your own magical Thai Curry Paste at home. Make up a batch and enjoy flavouring many soups, stews, curries and stir frys. The fresh taste cannot be compared to any store bought product. Music courtesy of the Audio Network. Part of the Tastemade network.
About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.
She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!
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Duck Curry | Pulutan Recipe | Negosyo Recipe | home cooking with joyce alvior
Hello guys, blessed year 2021. This is my first film/video this 2021 and I am happy to share to you my version of Duck Curry/ Curry Duck. I am not eating duck or pato in tagalog so this is a challenge for me to taste my Duck Curry.. Join me to find out how it goes, enjoy watching.
Ingredients below:
1/2 kilo duck
1 cup coconut cream
2 teaspoon curry powder
1/2 teaspoon pepper
1 teaspoon sugar
garlic
onion
ginger
1 whole potato
1 whole sweet potato
fish sauce
salt
lemon grass (tanglad)
oil
1 cup duck stock
#duckrecipe #curryduck #Filipinorecipe #homecooking #joycealvior #beginnerschoice #yummyrecipe #cookwithme #gardencooking #patorecipe #howtocookduck #quarantinerecipe #PinoyFavorites #panlasangpinoy #lutongbahay #carinderiarecipe #pagkaingpinoy