Thai Red Curry Duck

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.

In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

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1 tablespoon peanut oil
1 tablespoon minced lemongrass, white parts only (optional)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 yellow onion, sliced thinly top to root
2 to 6 small hot chiles, chopped
1/4 cup Thai red curry paste
1 13-ounce can coconut milk
2 tablespoon fish sauce (optional)
1 pound diced, peeled potatoes
2 tablespoons sugar (palm sugar if you can get it)
1 cup pineapple chunks
1 pound duck or goose breasts, sliced thin
Lime juice to taste
1/4 cup roughly chopped cilantro


Serves 4.

Heat the peanut oil in a wok or a heavy saute pan over high heat. The moment it smokes, add the lemongrass, ginger and garlic and stir-fry for 1 minute. Add the onion and stir-fry another minute or two, then mix in the curry paste. Stir-fry the curry paste until it begins to separate a little, about 2 minutes.

Pour in the coconut milk and stir well to combine. Fill up the coconut milk can with water and pour that in, too. Add the fish sauce and the potatoes and simmer, covered, until the potatoes are almost tender, about 15 to 20 minutes.

When the potatoes are just about tender, add the pineapple chunks and the sugar. Add salt or more fish sauce to taste. Cook the pineapple for a minute or two before adding in the sliced duck breast. The duck breast will release some juice in a minute or two. When it does, stir the curry well and add the cilantro and lime juice to taste. Turn off the heat and serve immediately over white rice.