Sprinkle the skin of the duck generously with coarse salt. Set aside for
15 minutes.
Brush off the salt and chop the duck into 5cm (2 inch) pieces. Heat a
wok or frying pan over a medium-high heat. Add a few pieces of duck and
brown thoroughly. Remove and drain on kitchen paper. Brown the remaining
duck in the same way. Discard the fat and wipe the wok clean.
Reduce the heat to moderate. Skim the coconut cream from the top of the
thick coconut milk and bring to the boil in the wok, then add the lime
leaves and curry paste. Reduce the heat and cook, stirring constantly,
until the oil begins to separate. Add the duck pieces, turn to cover
evenly with the sauce, then cook gently for 5 minutes.
Add
both the coconut milks, bring just to the boil, then reduce the heat.
Simmer, stirring occasionally, for 60-90 minutes until tender. Remove
from the heat, transfer to a bowl and allow to cool. Cover and chill
overnight.
Skim excess fat from the curry, return to the wok and stir in the
chilies. Simmer until heated through and serve.
Serves 4-6
This is a
variation of green chicken curry and the sauce here will be richer for
the addition of duck.
