from Chef Lulzim Rexhepi, Kittichai
2 Pan Seared Duck Breast
1stalk Lemongrass
1inch pc Galangal
1 Kaffir Lime leaf
2 Duck Leg confit
1qt Duck Fat, Rendered or Soy bean oil
1 Shallot, Chopped
3 Garlic, smashed
Black peppercorn to taste
Salt to taste
Red curry Paste
3 Dried long red chilis
1 Shallot
2 Garlic
1tsp. shrimp paste
5pcs Galangal, thinly sliced
1stalk Lemongrass
10ea Kaffir lime leaf
1tsp Salt
Sauce
4oz. Red curry paste
1qt Coconut milk
2Tblsp Palm sugar
Fish Sauce to taste
Assembly
1 Shredded duck leg
4oz. Red curry sauce
2T Chestnuts
3 or 4 pcs Sweet potatoes, half moon cuts
10pcs. Red grapes
Garnish
.5 stalk Lemongrass, finely chopped
1 Kaffir lime leaf, chiffonade
To save time, these steps can be done a day before.
Duck Confit: Salt the duck legs and submerge in duck fat with shallot, garlic and black peppercorns. Cook at 320F for about an hour and a half. Once cooled remove leg and shred into large chunks and reserve.
Red curry paste: using a pestle and mortar (or a food processor) start by blending the dehydrated dried chilies, once the chilies are broken up add the remaining ingredients and continue the process until its a fine paste.
Red Curry Sauce: In a hot pan add a tablespoon of cooking oil and the red curry paste. Lower the flame to medium and cook for a few minutes (you should be able to smell the fragrance of the curry paste) at that point add the coconut milk and bring up to a boil. Once the curry comes up to a boil reduce heat and simmer for about 10 minutes. Add in the palm sugar and fish sauce to taste.
Day Of: Score the fat side of the duck breast in a crisscross motion. Salt and pepper the duck breast and place in a hot pan skin side down with a teaspoon of oil. Cook the breast skin side down on low heat discarding the rendered fat from time to time. Just before flipping the duck onto the flesh side, add a small piece of butter and the finely chopped lemongrass, galangal and kaffir lime leaf. Flip the duck on the flesh side cook for about two minutes. Pull out of pan and place on cutting board and let rest for about two or three minutes.
Duck Leg and Red Curry: While you are slow cooking the duck breast, in a separate pot place the shredded duck leg, red curry sauce, chestnuts, and sweet potato in a pot. Bring all ingredients to a boil and let simmer until the sweet potato and chestnuts are cooked through.
Plating: once the red curry is ready, place a spoon full in the middle of a shallow bowl or plate, slice the duck breast and place over the red curry and garnish with cilantro, lemongrass and kaffir lime leaf. Best if served with a bowl of rice.
