Written by Jean-Georges Vongerichten Category: Cooking Publisher: Broadway Format: Hardcover, 304 pages Pub Date: October 2007 Price: $40.00 ISBN: 978-0-7679-1273-0 (0-7679-1273-X) Visit the Jean-Georges Vongerichten Blog for more recipes, and anecdotes from the chef himself.

Red Curry Duck
Makes 4 Servings

Gamy duck is the perfect choice for this red curry sauce, where the spices bring out the richness of the duck without making it feel too heavy. This is a great dish to make ahead of time; skim off any fat after chilling, then reheat and serve.

• One 3-pound duck, cut into serving pieces, or 3 pounds duck legs
• Salt and freshly ground black pepper
• One 6-inch piece fresh ginger, finely chopped
• 4 shallots, sliced
• 1 carrot, chopped
• 2 lemongrass stalks, crushed
• 6 garlic cloves, crushed
• 1 tablespoon red curry paste, store-bought is fine
• 5 kaffir lime leaves, plus more for garnish
• 4 cups chicken stock, preferably homemade or canned low-sodium broth
• 1 3/4 cups coconut milk
• 1 fresh red Thai chile, seeded and puréed
• 1 tablespoon sambal belacan
• 1 fresh red finger chile, seeded and thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• 1/2 pineapple, peeled, cored, and puréed in a blender

1. Put the duck in a 12-inch skillet or casserole, preferably nonstick, and turn the heat to medium-high. Brown carefully on all sides, turning as necessary, and sprinkling with salt and pepper. Take the time to do this thoroughly, allowing up to 20 minutes total.


2. Remove the duck from the pan, leaving a couple of tablespoons of the rendered fat behind. Add the ginger, shallots, carrot, lemongrass, and garlic and cook, stirring, until golden, about 2 minutes, then add the curry paste, lime leaves, and half the chicken stock. Cook, stirring occasionally, until the mixture is boiling and fragrant, 2 minutes. Add the coconut milk and bring to a boil; nestle in the duck pieces, adding any accumulated juices. Adjust the heat so that the mixture simmers energetically but not violently, and cook, uncovered, for 15 minutes. Remove the breast pieces and stir in the chile purée. Add the remaining 2 cups chicken stock and continue cooking until the duck is tender, 20 to 40 minutes. Stir in the sambal belacan and season the curry sauce with salt and pepper to taste. Return the breast pieces to the pan and warm through.


3. Garnish the curry with the sliced red finger chile, lime leaves, cilantro, and pineapple purée.