Words’ End

Well, the photos get a resounding vote of “enh” from me. They’re just uninspiring. You had to be there, if nothing else then for the olfactory paradise of chopped herbs and ground spices.

N.B.: if you’re a staunch vegetarian who is nauseated by the discussion of preparing meat, you might want to skip the rest of this post.

I’ve got to say, thinking that I could easily cut up a whole duck, just because I know fairly well how to do the same thing with chicken, was erroneous. Duck skin is rather more strongly attached than chicken skin is; plus, I couldn’t figure out how to partition it. Ethan’s googling powers saved me, of course; what I’d failed to understand is that the duck is both more fatty *and* more bony on its back than chicken. So I decided to save some of the bonier parts for a soup (to be made tomorrow) and soon I had three containers. The contents of one of them will be rendered, and will make for a good cooking medium for potatoes, fish, what have you.

I’ve got to say, I’m pretty proud of myself for not throwing away any part of the bird, which had admittedly been cleaned before they sold it to me. Its meat is providing us with two meals each, and we’ll have soup and cooking fat besides. Not bad, for a generally wasteful world.

So, here’s the recipe I made. It comes from Alexandra Greeley’s Asian Soups, Stews, & Curries, which I really must return to Mrs. Zogathon someday soon. Next time I make this, I’ll use more ginger, galangal and lemongrass, and will add some fresh chili peppers. This was surprisingly mild.

If you don’t know where to get certain ingredients, check to see if you have an Indian and/or Southeast Asian grocery store nearby. You can always resort to places like Whole Foods, but their herbs are both expensive and not as good. Also, for the love of all that’s holy, don’t use the Thai Kitchen brand of coconut milk. Use Chaokoh instead. Have four cups of it on hand.

Get a 4- to 5-pound duck, clean it and cut into serving pieces (or you could just get duck legs, I guess).

Prepare your herbs and spices. Throw all of the following in one bowl:

     1 stalk lemon grass, trimmed and thinly sliced;

     shred 3 kaffir lime leaves;

     one 1″ piece fresh ginger, peeled and chopped;

     two Indonesian bay leaves, crumbled (I used regular Western bay leaves);

     1 tsp’s worth of galangal root, minced;

     1 tsp ground coriander;

     1 tsp freshly ground black pepper;

     1/2 tsp ground cumin;

     1/4 tsp ground turmeric;

     salt and sugar to taste.

Take 8 shallots and 4 garlic cloves, peeled and rouhly chopped. Put them in a blender or small chopper, add just enough water to process, and blend until smooth. This she calls “curry paste,” why, I don’t know.

Heat 1/3 cup of vegetable oil over medium-high heat. Add the onion-and-garlic paste and stir around for 2-3 minutes, until it’s fragrant. Add all the other spices, stir well and cook for about 5 minutes. That’s what she says, anyway; I cooked for about 7-8. Add a bit more oil if the mixture is too dry.

Add in the duck pieces, and make sure they’re thoroughly coated in the spices. Pour in the coconut milk (mix it up first if it’s separated; it’ll be hard to mix with all that meat in the pan). Reduce heat and simmer, stirring occasionally, for 1.5-2 hours. If the sauce gets too thick and/or shallow, add some water. For garnish, fry up some shallots and/or garlic until crunchy. Honestly, I skipped that last part.

Mmm, tasty. Do make some sticky rice to sop up all the saucy goodness. Make sure you stir the sauce before spooning it onto the rice; some of the herbs and roots stay crunchy, and in every tender bite there’s a little explosion of flavor.

In other news, my Italian class did marvelously well on their exam, all things considered. (They are a good and genial group, but this class is their very lowest priority. We do what we can!) The average grade was 7.5 percentage points higher than the average quiz grade! I’m duly impressed, and they seemed pleased too. We did the simple past today, their first Really Tough Topic, and they did well. I dare say I’m proud! And to think that I’ll have children someday. If that’s how it’s gonna be, at least sometimes, then I’m all for having children. Because, you know, I need convincing to have children.

G’night. Let me know if you make the duck; I’d be curious to find subtle but tasty variations.

This entry was posted on Monday, April 19th, 2004 at 11:13 pm and is filed under food, teaching, work. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.