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
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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Thai Red Curry recipe
A favourite in our house, here's a simple Thai Red Curry recipe you're going to love.
Ingredients
250g chicken
3 tablespoon oil
2 and half tablespoon Thai red curry paste (Mae Plo)
1 tin coconut milk (400g)
1 cup chicken stock
2 tablespoon brown sugar
2 tablespoon fish sauce
1 tablespoon Kaffir lime leaves
1 cup bell peppers
2 long red chillies
1/2 cup fresh basil
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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:
Shopee’s link:
**Purchase links for sauce and kitchenware:
Soup & Tea Disposable Bag
Lazada link’s:
Or Shopee’s link:
Ong KY Premium Fish Sauce
Shopee purchase link here:
Himalayan Rock Salt
Lazada’s link:
Or Shopee’s link:
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
Lazada's link:
Or Shopee’s link:
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
Ladada’s link:
Or Shopee’s link:
Herbs and Spices, you can click here for more details
Lazada's link:
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**Cooking Ah Pa has affiliate partnerships and may earn commission on products purchased through affiliate links. These partnerships do not influence our editorial content.
PAN SEARED BASA WITH THAI RED CURRY SAUCE
a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, fish, duck or shrimp, or vegetarian protein source such as tofu.
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Ingredients
You will need
Basil leaves
Thai red curry paste
Water
Coconut milk
Sugar
Salt
Rice wine vinegar
Birds eye chili
Basa fish
Butter
Chili oil
Thai Red Curry
Shu's Shu's Red Thai Curry - a flavoursome approach to a popular dish. You can have this as a Vegetarian dish, or with Chicken and Sea Bass, King Prawns and a wide variety of wholesome vegetables.
For the full recipe and ingredients, please go to shushus.kitchen
Modern Bouillabaisse with Lobster, Ling Cod, Scallop, Mussels and Clams | French Fish Stew
Today, I made bouillabaisse, a type of French fish stew using fresh seafood I could find around where I live! I referred to Chef Thomas Keller's cookbook as I usually do. Bouillabaisse is usually served with rouille and bread but I skipped it this time. (Please don't get mad at me for that xD)
Just to mention, it's better to blend up the stock after it's done cooking to extract all the flavor as much as possible. I just did not have a blender that time, I couldn't do it.
Overall, bouillabaisse is one of my favorite French dishes of all time. I always love dishes with a good broth and bouillabaisse broth is incredibly flavorful. If you and your dinner guests love seafood, this dish will definitely go above and beyond!
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