Prep 25 mins
Cook 1 hr
- 5 tablespoons olive oil
- 2 teaspoons curry paste
- 1 1⁄2 lbs duck breasts, boned
- salt and pepper
- 1 cup red wine
- 2 cans coconut milk
- 1 1⁄2 teaspoons brown sugar
- 1 (2 cup) can chicken stock
- 2 tablespoons minced onions
- 1 1⁄2 cups arborio rice
- 1⁄4 cup fish sauce
- 2 tablespoons lime juice
- 1⁄4 cup fresh basil, julienned
- sliced green onion
- For the duck, heat 2 tablespoons of the olive oil in a 4-quart casserole.
- Add curry paste.
- Stir to dissolve over low heat.
- Add duck to pan, skin-side-down, and sprinkle flesh with salt and pepper.
- Sear the duck on all sides for a total of about 3 minutes.
- Pour 1/2 cup of the wine over the duck and cook until evaporated.
- Add 1 can of the coconut milk and bring to a boil.
- Turn the heat to medium low, cover the pot and cook for 20 minutes until duck is tender and cooked through.
- Turn off heat and remove duck from coconut milk.
- Keep the coconut milk in the pot on the stove.
- Discard the fatty duck skin and cut the meat into 1-inch pieces.
- Return the duck pieces to the coconut pot.
- Add brown sugar and stir.
- Let the pieces sit in the warm coconut milk while you prepare the risotto.
- For the risotto, bring the chicken stock and remaining one can of coconut milk to boil.
- In a heavy 4-quart casserole over moderate heat, sauté the onion in remaining 3 tablespoons of oil for 1 to 2 minutes.
- Add the arborio rice and stir for 1 minute.
- Add 1/2 cup red wine, stir until absorbed.
- Wait until each addition is almost completely absorbed before adding the next half-cup.
- When all the broth is absorbed (about 16 minutes), turn up the heat on the duck and start adding the coconut liquid from the simmering duck to the rice.
- Reserve about 1/4 cup of the duck and coconut liquid for serving.
- Cook for 2 more minutes.
- Turn off the heat and stir in 3 tablespoons of the fish sauce, the lime juice, and the basil.
- Serve risotto in a bowl with the shredded duck and some coconut sauce spooned over the top.
- Garnish with sliced green onions.
It seemed like a great idea, and was tasty enough, but cooked up overly oily. I think in future, I'll stick to Italian style risottos and Thai red curries with rice on the side.