She came home with a duck and put it in the fridge. Then life happened. We just couldn’t get a plan together for us to do something with it. I took the initiative on a Saturday while she was out and decided to do a coconut milk and yellow curry. This is one of my favorited ways to cook.
I heated the pan and cooked down a whole yellow onion in olive oil. I added garlic, paprika, red pepper flakes, and bay leaves before adding two cans of coconut milk and a generous dollop of yellow curry paste. After coming to a boil I added about two cups of homemade turkey and ham hock broth before letting it simmer.
While I was doing the curry prep I had already tied up the bird, salted it liberally, and put it in the oven. 425° F for about 90 minutes and it was mostly cooked with a nice crispy skin. After letting it cool far enough that I could handle it I broke it down and added it to the stock to finish braising.
The end result was a warm soup that kept us going in the cold wasteland of winter.
9.2/10
