Ingredients
1tbspvegetable oil
4duck legs
1small onion,minced
3garlic cloves,minced
2serrano peppers,seeded, minced
1fresh ginger root,(1 inch), minced
30ozcoconut milk
3tbspyellow curry paste
2kaffir lime leaves
2green onions,minced
2tbspAsian fish sauce
12ozthin rice noodles
½bunchcilantro leaves,coarsely chopped
Preparation
Place the duck legs fat-side down in a large skillet over medium-high heat, searing them on both sides for about 3 minutes per side until golden. Remove legs from pan, and reserve about 3 tablespoons of fat.
Place the onions in skillet with reserved duck fat, and cook over medium heat for about 5 minutes until they are soft and translucent. Stir in the garlic, serrano peppers, and ginger, then cook for about 3 minutes.
Skim the coconut cream from 1 can of coconut milk, and stir the cream into the onion mixture. Stir in the curry paste, and cook for about 1 or 2 minutes until fragrant.
Stir into the skillet the additional 2 cans of coconut milk, kaffir lime leaves, green onions, and fish sauce. Return the duck legs to the pan.
Simmer on low heat for about 15 minutes until just done. If the curry sauce needs further reducing, remove the duck legs to an oven set at low heat, and cook down the sauce over medium heat.
Bring a large pot of lightly salted water to boil, and cook the noodles according to package directions. When done, drain, and run cold water over noodles. Set aside.
Toss the noodles in the curry, and serve with chopped cilantro. Enjoy!
