This is one of my favorite cold weather recipes for those hard-earned ducks sitting in your fridge or freezer. There are few better ways to complement rich, indulgent duck meat than with the aromatic spices and creamy texture of a classic Thai curry.
I start by making a robust duck stock that infuses flavors from garlic, ginger, Thai basil, lemongrass, and other ingredients. Once the duck meat is shreddable, I pull it all off the bones and set it aside. The stock is then strained and becomes the base for sautéed peppers and onions, bok choy, and broccoli, lots of curry paste and Thai basil, coconut cream, and of course, the shredded duck. Enjoy it over sticky coconut rice and eat it as leftovers all week.