A Recipe by Mikkel Karstad

March 01, 2015

Our good friend Mikkel Karstad is a cookbook author, Kinfolk contributor, food stylist and much much more. But first and foremost, Mikkel is an immensely talented chef. So, we thought, we'd ask him to come up with a little nice cozy dish for these very cold days and cooler nights - luckily for us, he agreed! And here is the delicious dish that he came up with, enjoy!
Duck Legs in Red Curry with chickpeas, root vegetables and coriander. Serves 4 people.
4 Duck Legs 2 Tablespoons of Olive Oil
2 Tablespoons of Red Curry Paste
2 Red Onions 2 Cloves of Garlic
2 Carrots
1 Fennel
½ Fresh Red Chili
300 grams of pre boiled chickpeas
10 grams of fresh ginger
800 ml (2 jars) of Coconut Milk Juice from
2 Limes
1 bundle of fresh coriander.
Cut the legs into two or three pieces each. Heat the olive oil in a pot and place the pieces inside. Fry the legs for a couple of minutes until they’re nicely browned on all sides. Peel and chop the onions, the carrots and the garlic into chunks. Chop the chili and ginger into small pieces and put them into the pot with the legs together with the curry paste. Let it fry for a minute and then add the vegetables and stir everything thoroughly. Add the lime juice and coconut milk. Bring it to the boil, then put the heat down and let it all simmer for 50 to 60 minutes until the duck is completely tender. The coconut milk might begin to separate if it boils too much. If this happens, add some cold water, which will make the stew smooth again. Add the boiled chickpeas to the mix after about 40 minutes. Sample the stew and add season with chili, lime, ginger or curry paste if needed. Finish by sprinkling the coarsely chopped coriander on top.

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