Recipe Categories
Poultry 
Duck

James's Coconut Duck

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 making and 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 over  Rice. Garnish with remaining ingredients and serve immediately.

Red Curry Paste

9 Dry Red Chili Peppers. 
1/2 c Shallots, peeled and sliced 
1/4 c Garlic, chopped.
2 tbs Galanga root, cut to strips.
1/4 c Lemon grass, sliced.
1 tbs Kaffir lime rind, cut fine.
2 tbs Coriander seeds.
1 tbs Fennel seeds.
1 tbs Kapi (shrimp/fish paste).
2 tesp Salt.
2 tesp Peppers.

Cut open dry red chili pods. Discard seeds, and soak in water for a few minutes. Put all ingredients in a mortar and pound till mixed finely.

Honor is like a match, you can use it only once.

- Marcel Pagnol