Categories: Poultry, Spices, Thai 
      Yield: 8 servings 
  
      6 lb Fresh Duck 
      6 c  Coconut Milk 
      8 lg Dried Chilies, Soaked 
      1 ts Salt 
      1 ts Black Peppercorns 
      2 ts Caraway Seeds 
      1 tb Coriander Seeds 
      1 ts Dried Shrimp Paste 
      2 ts Minced Cilantro Root Or: 
           - Use Extro Cilantro Leaves 
      1 tb Finely Chopped Cilantro 
           - Leaves 
  2 1/2 tb Finely Shredded Lemon Grass 
      1 ts Grated Lime Or Lemon Peel 
      2 tb Minced Shallots 
      2 ts Crushed Garlic 
      1 ts Minced Fresh Ginger 
           Fish Sauce (Nam Pla) 
           Sweet Basil Leaves 
  
  Wash the duck, dry thoroughly and cut into serving pieces. Set aside. In a 
  deep saucepan or casserole bring the coconut milk to the boil; simmer for 5 
  minutes.  Pour off half and set aside, then simmer the remaining milk for 
  about 15 minutes.  Add the duck and simmer 10 minutes. 
   
  Drain the chilies and pound to a paste with the salt. Grind the 
  peppercorns, caraway and coriander seeds together and pound with the 
  chilies.  Add the dried shrimp paste, cilantro root and leaves, lemon grass 
  and lime and pound to a smooth paste. 
   
  Stir into the duck and coconut milk, at first adding only half the paste; 
  check the strength before adding the remaining seasoning paste. Add the 
  reserved coconut milk, a large splash of fish sauce and basil. Simmer until 
  the duck is tender and the sauce is thick and flavorful. Check the 
  seasoning and serve with rice. 
   
  Unused seasoning paste can be stored for several days in a covered jar in 
  the refrigerator.