Ingredients:
2 Duck legs (thawed)
1can Coconut Milk
½ Small Ginger Root, peeled and chopped
1 Shallot, diced
1clove Garlic, chopped
1can Straw Mushrooms, drained
3oz Sake or White Wine
Taste Red Curry Paste (about 3 Tbl)
Directions:
Preheat oven 400*F
Open coconut Milk and scoop out about a tablespoon of the thick top layer, place in a preheated saucepan. Add the Shallots and sauté for about 2-3 minutes.
Add the Ginger and sauté for a few minutes more
Add the Garlic and sauté for 30 seconds
Add the White Wine or Sake and reduce by half
Add the remaining Coconut Milk and continue to reduce over gentle heat by a least 1/3
Whisk in the Curry Paste and add the Straw Mushrooms and simmer for a few minutes more
In a skillet sear duck legs on both side until golden brown about 3-4 minutes per side season with salt and pepper
Place Duck on a non-stick baking tray and cook for about 20-25 minutes or until done to your likeness and crispy
Plate the Duck and serve the Coconut Curry Sauce on the side