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  #1  
Old 04-10-2013, 06:26 PM
usfgeology usfgeology is offline
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Thai Red Curry Duck

Not my recipe but I made it and it turned out great. Used an lb of ringers and the last of my 2012/2013 teal and followed the recipe exactly with the exception of I forgot the ginger. Up until the addition of sugar in step 3, I thought I had wasted a bunch of ducks and $$ at the store, but it all came together in the end.

I won't take credit since it's not mine. It's from a blog called "hunter gardner angler cook" and its probably the best cooking website I have ever seen. Doesn't hurt that his girlfriend is a professional photographer so the food photo's are pretty awesome. He's got a pure duck/goose cook book coming out in the fall. No affiliation, but I'm a fan.

http://honest-food.net/2013/02/18/th...y-duck-recipe/
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  #2  
Old 04-11-2013, 07:14 AM
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D Duck D Duck is offline
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Re: Thai Red Curry Duck

Looks really good - I love red curry, hotter the better.

But recommend to serve with Gewurstraminer (not a dry white wine)??? Not! I would do this with a nice lager.
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Old 04-11-2013, 07:41 AM
usfgeology usfgeology is offline
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Re: Thai Red Curry Duck

I used 4 de-seeded serrano chiles and it was no where near as hot as I like.

I went with various IPA's during the cooking and eating process, which I highly recommend.
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Old 04-11-2013, 08:34 AM
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Re: Thai Red Curry Duck

Quote:
Originally Posted by usfgeology View Post
I went with various IPA's during the cooking and eating process, which I highly recommend.
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  #5  
Old 04-18-2013, 02:29 PM
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Dan Daniels Dan Daniels is offline
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Re: Thai Red Curry Duck

Gonna try that for sure.
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  #6  
Old 04-21-2013, 06:10 PM
T Miller T Miller is offline
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Re: Thai Red Curry Duck

This will be my next adventure into the wonderful world of curry. No wonder the Brits occupied India for 400 years the good is great?
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