How Do You Cook Yellow Curry Peking Duck?
As mentioned earlier, Thai Food can be adapted to dramatically different tastes just by using different meats, like shrimp, pork, beef or any vegetable; the variable is in knowing which curry is good with the kind of meat you desire. I consider ‘cooking’ an art in itself. You cook the meal, prepare the table, serve the wine, and wash the dishes and “done”. Of course, you have to like it and know how to combine the ingredients and components to get the best and richest taste from all the interesting mixes, which takes a lot of experience and knowledge. But I think the true ‘art’ is in using the ‘left over’ to create another delightful dish that has the same fresh taste as the first. That’s one skill I have learned with ‘Duck’. So take out last nights left over and get the ‘yellow curry’ and I will show you how to make a delightful ‘Yellow Curry Peking duck’ Use only half duck fillet. Slice into small pieces, de-bone the other half saving the bones for soup or something else for later an
