Preparation:
1. lay out duck on counter. cut the skin so that it is open flat. 2. in a small bowl, combine coconut ginger rice and egg. 3. put as much coconut ginger rice in center of legs as you can, still being able to close up skin around it. 4. take a skewer and beginning at one end, start to thread skin onto it alternating from one side to the other until all sides are closed up. 5. cut off excess skewer leaving about 1/2 inch exposed at each end. 6. in a medium size skillet, heat oil on medium high. 7. place duck legs into pan and brown very well on all sides. 8. when duck legs are very brown, add the red curry base. 9. saute for one minute. 10. add the basil, coconut milk, stock and seasoning sauce. bring to a boil. 11. reduce heat to slow simmer and cover pan. 12. continue to cook for about 45 minutes. 13. check at 20 minutes and add more stock if necessary. 14. serve with steamed spinach or sauteed greens. |
