1 1/2 tbspns vegetable oil
2 duck legs
1/2 small onion, diced
1 1/2 cloves garlic, diced
1/2 piece fresh ginger root, minced
1 1/2 cans coconut milk
1 tbspn and 1 1/2 tspns yellow curry paste
1 kaffir lime leaves
1 green onion, minced
1/2 cup edible organic green tea leves
1 tbspn Asian fish sauce
1/2 package (1 cup) thin rice noodles
1/4 bunch cilantro leaves, chopped roughly
Place duck legs fat side down in a skillet on medium heat searing them till they are golden brown on both sides, about 3m per side. Remove legs from pan and save about 3 tbspns of fat.
Place onions in skillet with duck fat and cook over medium heat till soft and glassy, about 5m. Mix in garlic and ginger, cook for 3m.
Skim the coconut cream from 1 can coconut milk and stir into the onion mixture. Mix in curry paste, cook until the fragrance comes out, about 2m.
Stir in additional coconut milk, kaffir lime leaves, edible organic green tea leaves, green onions and fish sauce. Return duck legs to pan. Simmer on low heat for about 15m till just done.
In the meantime, cook the noodles in a separate pot in lightly salted water. Drain, rinse with cold water and set aside.
After cooking the mixture with the duck legs another few minutes, serve duck leg beside the noodles and pour mixture onto the noodles.
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“Republished with permission from EatGreenTea.com, the original edible green tea.”