Grilled Duck With Red Curry Sauce

By á-174942

Ingredients

• 1 garlic clove minced
• 1 tablespoon granulated sugar
• 1 tablespoon rice wine or dry sherry
• 2 teaspoons light soy sauce
• 1 1/2 teaspoons Asian sesame oil
• 1 teaspoon dark soy sauce
• 1 teaspoon peeled and minced fresh ginger
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon salt plus salt, to taste
• 6 duck breast halves - (4 to 6 oz ea)
• 2 cans unsweetened coconut milk - (13 1/2 oz ea)
• 2 tablespoons Thai red curry paste - (to 3)
• 1 tablespoon Thai fish sauce - (to 2)
• 1 tablespoon palm sugar or dark brown sugar
• 8 fresh or frozen kaffir lime leaves
• 4 red chilies seeded, sliced
• 1 cup fresh pineapple diced
• 1/2 cup fresh Thai basil or sweet basil leaves plus leaves for garnish
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

In a large glass bowl, combine the garlic, granulated sugar, rice wine, light soy sauce, sesame oil, dark soy sauce, ginger, five-spice powder and 1/2 teaspoon salt. Using a fork, prick the duck skin at 1-inch intervals. Add the duck to the bowl and turn to coat evenly, rubbing the marinade on both sides of the breast halves. Cover and refrigerate for 4 hours or as long as overnight.

Prepare a fire in a charcoal grill.

Meanwhile, open the cans of coconut milk without shaking them. Spoon the thick layer of cream on top into a bowl. In a wok over medium-high heat, combine 1/2 cup of the cream and the red curry paste and cook, stirring frequently, until the cream is aromatic and beads of oil float on top, about 3 minutes. Add the fish sauce, palm sugar, lime leaves, chilies and the remaining coconut cream and milk. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in the pineapple and 1/2 cup basil leaves. Remove from the heat and keep warm while grilling the duck.

When the coals are medium-hot, remove the duck from the marinade, discarding the marinade, and place directly on the grill rack, skin-side down. Grill until the fat is rendered from the skin and the skin is crisp, about 8 minutes. Turn and grill until the duck is fully cooked and, when pressed, feels firm to the touch on the other side, 3 to 5 minutes. Season with salt and pepper. Cut the duck across the grain into slices 1/4 inch thick.

To serve, arrange 1 sliced duck breast half on each plate. Spoon the curry sauce over the top and garnish with the basil leaves.

This recipe yields 6 servings.