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
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
Thai Coconut Curry Mussels - Recipe
Ingredients
1 red onion (chopped)
5 cloves garlic (sliced)
1 fresno chili (seeded and chopped)
2 tablespoons butter
1 can coconut milk
2 tablespoons Thai red curry paste
3 pounds Mussels
1 lime (zest and juice)
1 handful mint (chopped)
1/4 cup cashews (roughly chopped)
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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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Vongole / Clams with coconut curry rice - Silent Cooking with Simon Xie Hong (with recipe)
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Ingredients:
rice
olive oil
ginger
galangal
lemongrass
garlic
turmeric root
chili
lemon leaves
white rice wine
coconut milk
yellow curry powder
salt
sugar
vongole (clams)
00:00 Wash rice and cook with a splash of olive oil
01:15 Cut galangal and ginger and into small pieces (galangal comes from Asia and is part of the ginger family, Hildegard of Bingen held galangal for the spice of life), cut lemongrass, garlic and turmeric root into small pieces, slice Chili
04:01 Heat canola oil and add all the spices to the oil, add as well lemon leaves, white rice wine, coconut milk, yellow curry powder, salt and sugar
06:29 Wash the vongole in advance and add them into the pan, pour in the stock and cover up, put rice on a plate
08:22 Be sure to remove closed mussels after cooking, mix rice with the mussels and serve.
Louisiana Seafood Boil Seafood (Cajun)
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Ingredients
1 lb shell-on shrimp
1 lb crawfish
1 lb Manila clams
1lb mussels
1 lemon
For sauce
2 sticks unsalted butter
2 heads garlic
2 tbsp Louisiana hot sauce
2 tbsp paprika
1 tbsp cayenne pepper
11 tbsp black pepper
2 1/2 tbsp sugar
4 tbsp Old Bay seasoning
OLD BAY Seasoning recipe (4 tbsp)
3/4 tbsp salt
1 tbsp celery seed
2 tsp sweet paprika
1 tsp ground dry mustard
1 tsp ground ginger
5 bay leaves
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp crushed red pepper flakes
1/8 tsp ground nutmeg
1/8 tsp ground cardamom
1/8 tsp ground allspice
1/8 tsp ground cinnamon
1/16 tsp ground cloves
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Grilled Duck Breast With Mixed Fruit Red Curry
Grilled Duck Breast With Mixed Fruit Red Curry cooking with Ampawa Coconut Milk