Thai Red Curry Mallard and Butternut squash with peanuts


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3 1/2 TBSP. of Thai red curry paste ( I use Thai Kitchen red and yellow curry pastes, along with K&B paste blocks)
2 Tbsp. Sesame oil
2lbs duck (this was made with mallard and wigeon) cubed into 1" pieces and seared in the sesame oil.
3 large cloves crushed garlic, minced-added when the duck is about 2/3s seared
1 1/2 Tbsp. minced ginger
1 1/2 Tsp. fish sauce
Add 1 can of coconut milk to the spice and meat mix, stir-in and continue cooking on medium heat
1/2 C Major Grey's chutney
1 Tbsp. Garam Masala
3-4 C. of butternut squash, cooked. If you cube it and add it to let it simmer until done, the duck will get quite tough. Adding it cooked also lends a very creamy, thick texture to the curry.

Simmer for ten to fifteen minutes on medium-low after adding the squash, stirring occasionally; serve over basmati rice with peanuts or chickpeas sprinkled over the top.

I use dry roasted peanuts with Thai curry. Another choice would be drained and rinsed chick peas. Julienned carrots would be good as well, added early to soften with the duck cubes while they cook.

I found this in a caste iron cooking site's recipes section, modified it slightly, and then made it twice using some mallards and wigeon from opening weekend. I cooked the butternut squash up the day before. If you have more than the recipe calls for, add some nutmeg to it and serve it with some goose breasts cooked to medium rare on a charcoal grill.
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