RECIPES OF LAOS

Ingredients

1

2 large

1

6 tbsp

2 tbsp

10-14

2 large

1 small can

Duck (plucked and gutted)
Onions (thinly sliced)
Coconut (opened and the meat grated)
Curry powder
Butter
Potatoes (peeled and soaked in water)
Red chilli peppers
Tomato paste
Salt (adjust to taste)
Fish sauce
Coriander leaves (chopped)
Black pepper (ground)

1. Cut off the duck's legs and divide the breast into two pieces; cut off the tail end; cut other parts (such as the wings) into large pieces; wash all the pieces and sprinkle them with salt
2. Make two extractions of coconut milk and combine them, then leave the mixture in a large soup bowl
3. Put the pieces of duck in a pot and place this on the fire
4. Stir until a good aroma is given off
5. Add the fish sauce and take the pot off the fire
6. Pour off some of the duck's fat if there seems to be too much
7. Put the butter in a wok and put it on the fire
8. When the butter is hot, add the onion and when this starts to smell good, add the tomato paste and curry powder
9. When these ingredients give off a good aroma, add the coconut milk
10. Stir until the cream separates, then take the wok off the fire
11. Put the pot with the pieces of duck back on the fire and pour the curry sauce from the wok on to it
12. If some of the coconut milk had been left over, add it to the pot at this stage
13. Cover the pot and leave it until the duck meat is well cooked, then add the red chill peppers and the potatoes
14. When the latter are thoroughly cooked, taste
15. Serve the dish in a bowl, garnished with ground black pepper and chopped coriander leaves and accompanied by rice