Latest Menu Blend Duck Legs in Green Curry

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Duck Legs in Green Curry

"Spicy Thai curry sauce complements the rich taste of duck legs."

Ingredients :

1 tablespoon vegetable oil
four duck legs
1 small onion, minced
three cloves garlic, minced
2 serrano peppers, seeded and minced
1 (1 inch) piece sparkling ginger root, minced
3 (10 ounce) cans coconut milk
3 tablespoons yellow curry paste
2 kaffir lime leaves
2 green onions, minced
2 tablespoons Asian fish sauce
1 (12 ounce) package thin rice noodles
half bunch cilantro leaves, coarsely chopped

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Place duck legs fat-side down in a big skillet over medium-excessive warmth, searing them on each sides until golden, approximately 3 minutes in keeping with side. Remove legs from pan, and reserve about three tablespoons of fat.
Place onions in skillet with reserved duck fat, and cook over medium warmth till they're gentle and translucent, approximately five minutes. Stir in garlic, serrano peppers, and ginger; cook for approximately 3 mins.
Skim the coconut cream from 1 can of coconut milk, and stir the cream into the onion aggregate. Stir inside the curry paste, and cook until aromatic, approximately 1 or 2 mins.
Stir into the skillet the additional 2 cans of coconut milk, kaffir lime leaves, green onions, and fish sauce. Return duck legs to the pan. Simmer on low warmness until simply accomplished, about 15 minutes. (If the curry sauce wishes in addition decreasing, remove the duck legs to an oven set at low warmth, and cook down the sauce over medium heat.)
Meanwhile, convey a massive pot of gently salted water to boil, and cook the noodles according to package guidelines. When completed, drain, and run cold water over noodles. Set aside.
Toss the noodles inside the curry, and serve with chopped cilantro.

Notes :

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