Preparation:
1. make garlic chili marinade and set aside. 2. remove all gizzards from both body cavities of duck. 3. using a very sharp knife, remove breasts and leggs. 4. score breast using criss-cross on skin side. place in marinade. (wrap legs for later use.) 5. discard all scrap. 6. place large killet on medium heat. 7. place marinated breasts in pan, skin side down. 8. keep heat moderate so skin browns slowly and does not burn. 9. while duck is cooking, strain solids from remaining marinade and set aside. 10. once skin side of breasts is well browned, turn and cook five minutes more. 11. remove from pan and set aside. 12. drain excess greast from skillet and return to heat. 13. add mussaman curry base to pan and saute 1-2 minutes. 14. add lite coconut milk and broth. simmer until reduced by one half. 15. add reserved solids from marinade and simmer for five more minutes. 16. return duck to sauce and continue simmering. 17. add spinach to sauce and heat until just wilted. 18. divide spinach onto two plates. 19. cut duck breasts into strips on the bias. 20. place duck on top of spinach. 21. serve with soft jasmine rice and remaining sauce on side or on top of duck. |
