What to do with 43 ducks.

Braised Duck in Thai Red Curry
(recipe imported from Alberta)

Frigid winter night.
Warm fire. Friends getting plastered.
Them’s some good eats, eh?

Ingredients
2 large ducks, skinned
Salt and freshly ground black pepper to taste
¼ C vegetable oil
16 medium shallots, thinly sliced
8 cloves garlic, minced
2 TBL grated fresh ginger
¼ C Thai red curry paste (makes it pretty hot, but not ferjeezumcrowe hot). Adjust accordingly. Find your comfort.
3 C game bird or chicken stock
¼ C Thai fish sauce
1 can (14 oz) unsweetened coconut milk
¼ C fresh lime juice (about 2-3 limes)
3 TBL brown sugar/raw sugar
1 bunch fresh cilantro, trimmed and chopped
2 limes, peeled and diced
1 bunch green onions chopped about 2/3 the way up (including plenty of green)

Directions:

Skin ducks, cut into bite size pieces. Salt and pepper to taste.
Heat oil in heavy dutch oven, high heat. Brown duck on all sides, transfer to platter.
Reduce heat to medium-low, add shallots, cook until brown.
Add garlic and ginger, cook for about 1 minute, then add curry paste.
Cook, stirring constantly, about 3 minutes.
Return duck meat to pot along with stock and simmer uncovered until duck is tender (about 30-40 minutes)
With slotted spoon, remove meat to platter, keep warm.
Cook sauce over high heat until liquid is reduced by about 1/3.
Then stir in fish sauce, coconut milk, sugar, and lime juice, bring to a short simmer.
Remove from heat, stir duck back into warm sauce.
Serve garnished with cilantro, diced lime, green onions.

Pairing Suggestion:

A nice cold “Gevertz”
Can’t spell Gewürztraminer.
Thank God for spell check.