In 50 Great Curries of Thailand, Vatcharin Bhumichitr offers this Thai classic with a western twist. Here the duck is roasted in a “Western Way.” The duck can be served with pasta, potatoes or salad. If you were in Thailand, then the dish would come with rice or noodles as shown here.
In America, we do not eat duck that often. We eat a lot, a lot of chicken and we raise them in enormous chicken farms. There are no mega duck farms in the US to my knowledge. If you have never indulged in duck, you are missing a dark meat treat. And, no, it surely does not taste like chicken. Duck is distinctive.
Ajart or Fresh Vegetable Pickle
Yield: serves 4-6
- 6 duck thighs
- 2 tablespoons Green Curry Paste, available in Asian markets
- ½ teaspoon salt
- 2 teaspoons palm sugar (or soft brown sugar)
- 2 tablespoons fish sauce
Trim off any excess fat from the duck. Cut a few slits in each thigh.
Mix together the curry paste, salt, palm sugar, and fish sauce. Place the thighs in a shallow, non-metallic dish and rub it all over with the mixture. Cover and marinate in the fridge for at least 3 hours.
Preheat the oven to 350°F. Roast the duck for 45 hot or cold.
Source: 50 Great Curries of Thailand by Vatcharin Bhumichitr [Kyle Books, 2016]