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 Sweet Pork & Som Tam with MAGGI® Red Curry Sauce
A 30 second recipe for Thai red curry sweet pork & som tam with pork, green papaya, MAGGI® Red Curry Sauce, palm sugar, MAGGI® Asian Fonds Concentrate & lime juice.
Duck breast - Mussels - Braised eggplant - Silent Cooking #75
Today Simon Xie Hong cooks:
1. Duck breast with mango
2. Mussels in rice wine and lemon sauce
3. Braised eggplant variations
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1.
2.
3.
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Simon Xie Hong creates and celebrates the kind of treats for the palate that one only need watch to acquire a taste for them. The Chinese-born, qualified surgeon has no respect for trends and conventions. Free of contrived creative constraints, Simon Xie Hong cooks what the market offers and what his finely-tuned senses dictate to him. “Silence is golden” says an old Chinese proverb, and this is an entirely apt description of Simon Xie Hong’s SILENT COOKING.
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
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
MAKE THIS MUSSELS RECIPE THAT EVERYONE WILL LOVE, INCREDIBLY DELICIOUS !
How to cook Mussels.
#butteredmussels
#musselsrecipe
#mussels
INGREDIENTS :
1.2 kg mussels
salt for boil
5 cloves garlic, minced
1 tbsp. gochujang chilli paste
2-3 tbsp white wine
salt to taste
black pepper
half lemon juice
red chilli optional
chopped parsley
chopped spring onion
30 grams butter
2 tbsp olive oil.
Cooking is my passion, not as a professional chef but as a person dedicated to finding way's to make food tasty, healthy and to share with others.
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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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