Coconut Risotto With Red Curry Duck

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Steps

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For the duck , heat 2 tablespoons of the olive oil in a 4-quart casserole.

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Add curry paste.

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Stir to dissolve over low heat.

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Add duck to pan , skin-side-down , and sprinkle flesh with salt and pepper.

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Sear the duck on all sides for a total of about 3 minutes.

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Pour 1 / 2 cup of the wine over the duck and cook until evaporated.

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Add 1 can of the coconut milk and bring to a boil.

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Turn the heat to medium low , cover the pot and cook for 20 minutes until duck is tender and cooked through.

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Turn off heat and remove duck from coconut milk.

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Keep the coconut milk in the pot on the stove.

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Discard the fatty duck skin and cut the meat into 1-inch pieces.

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Return the duck pieces to the coconut pot.

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Add brown sugar and stir.

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Let the pieces sit in the warm coconut milk while you prepare the risotto.

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For the risotto , bring the chicken stock and remaining one can of coconut milk to boil.

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In a heavy 4-quart casserole over moderate heat , saut the onion in remaining 3 tablespoons of oil for.

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Ingredients

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olive oil, curry paste, duck breasts, salt and pepper, red wine, coconut milk, brown sugar, chicken stock, onions, arborio rice, fish sauce, lime juice, fresh basil, green onion