Double Take: Red Thai Duck Curry via The Pioneer Woman

Thai red curry with duck over jasmine rice

I don’t know what it is about Thai food, but I start salivating just thinking about it. What I would give to have a plate of spicy noodles from Thai Sawatdee in Winston-Salem or a bowl of green curry from Yum-Yum Thai in Tucker! Words cannot describe my love of these dishes. But alas, Thai food is quite different here in Germany, and I have yet to find something that really makes my taste buds sing. Since Bender doesn’t care for Thai food, I don’t make it much at home either. But he’s out of town. Woot! Which means I get to make whatever I want for myself for two whole weeks (I’m desperately hanging onto this silver lining. Our tiny apartment feels ever so empty right now)! So when Tabitha pointed out this recipe for Red Thai Duck Curry, I immediately jumped on it. I’ve waxed on about my love of duck before, so I won’t bore you with the details again, but that just added to my willingness to make the dish. I was slightly put off by the peppers, and even more put off by the pineapple, but at the last minute I decided to throw in both (Amazingly, I found a pineapple for 1€, so I didn’t feel like I had a good excuse not to include it.)

Daring Cooks Challenge: Confit and Cassoulet

Our January 2011 Daring Cooks Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.