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Thai red curry duck with pumpkin

Thai red curry duck with pumpkin
Los Angeles Times

Three times lately I have had to reassure friends that using canned pumpkin is not a crime against nature -- having seen the fruit go from field to can in a factory in Illinois, I know there is nothing to ... Read more

Total time: About 2 hours | Serves 4
  • 1 tablespoon peanut or vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 4 shallots, thinly sliced
  • 3 cups coconut milk
  • 2 to 3 teaspoons Thai red curry paste
  • 4 duck legs, skin and fat removed
  • Salt
  • 1 (2-pound) sugar or cheese pumpkin, seeded, peeled and cut into 1-inch cubes
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons julienned Thai basil (or chopped cilantro)
  • Cooked rice, such as jasmine or a short-grain rice

Step 1In a deep heavy skillet or Dutch oven, heat the oil. Add the garlic, ginger and shallots and saute until softened, about 5 minutes. Stir in the coconut milk and 2 teaspoons of the curry paste. Season the duck legs well with three-fourths teaspoon salt and add to the pan. Bring to a simmer, cover the pan and cook until the duck is very tender, about 45 minutes to 1 hour.

Step 2Using a slotted spoon, transfer the duck legs to a plate and let stand until cool enough to handle.

Step 3Add the diced pumpkin to the pan and return to a simmer. Cook, covered, until the pumpkin is soft but not mushy, about 45 minutes.

Step 4Shred the duck meat into bite-size chunks and return it to the pan. Cook, stirring occasionally, until the meat is heated through. Stir in the lime juice. Taste and add more curry paste or salt if needed. Sprinkle with the basil and serve with rice.


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