<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/b992267b-8cb0-4988-9761-4eb6651a0e78/1C5A14CD-9858-43D8-A749-E1D0A263F46C/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.cuisine.com.au/recipe/jungle_curry_of_duck?sssdmh=dm16.367674" href="http://www.cuisine.com.au/recipe/jungle_curry_of_duck?sssdmh=dm16.367674" style="font-size: 11px;">www.cuisine.com.au</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.cuisine.com.au/recipe/jungle_curry_of_duck?sssdmh=dm16.367674"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/www.cuisine.com.au/img/6F0C3A64-FDC9-4E8E-8E8F-7C0DFD61F87E" alt="Jungle curry of duck" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.cuisine.com.au/recipe/jungle_curry_of_duck?sssdmh=dm16.367674"><P>To make the curry paste, roughly chop the chilli, garlic, ginger, lemongrass and onion or shallot. Pound in a mortar and pestle until reduced to a pulp (see tip). Heat oil in a heavy-based saucepan and fry paste until fragrant and browned. Stir to prevent catching. Add fish sauce and stock and bring to a simmer. Add duck legs and simmer gently for 11/2 hours. Skim fat off the top. Add eggplants, snake beans and lime leaves and cook for three minutes. Serve with thai or holy basil and rice.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.cuisine.com.au/recipe/jungle_curry_of_duck?sssdmh=dm16.367674"><DIV id="ingredients-list"> <UL> <li style="margin-left:16px;padding-left: 0px;">5 small green (scud) chillis</LI> <li style="margin-left:16px;padding-left: 0px;">1 long green chilli</LI> <li style="margin-left:16px;padding-left: 0px;">6 garlic cloves, peeled</LI> <li style="margin-left:16px;padding-left: 0px;">30g ginger, peeled</LI> <li style="margin-left:16px;padding-left: 0px;">20g lemongrass stalk (about 1)</LI> <li style="margin-left:16px;padding-left: 0px;">100g french shallot or spanish onion</LI> <li style="margin-left:16px;padding-left: 0px;">3 coriander roots, scrubbed clean</LI> <li style="margin-left:16px;padding-left: 0px;">1/3 cup vegetable oil</LI> <li style="margin-left:16px;padding-left: 0px;">2-3 tbsp fish sauce</LI> <li style="margin-left:16px;padding-left: 0px;">750ml chicken stock</LI> <li style="margin-left:16px;padding-left: 0px;">4 duck marylands, trimmed</LI> <li style="margin-left:16px;padding-left: 0px;">1/2 cup pea eggplants, tops removed</LI> <li style="margin-left:16px;padding-left: 0px;">12 apple eggplants, tops removed and quartered</LI> <li style="margin-left:16px;padding-left: 0px;">350g snake beans, cut into 3cm lengths</LI> <li style="margin-left:16px;padding-left: 0px;">6 kaffir lime leaves, torn</LI> <li style="margin-left:16px;padding-left: 0px;">1 cup thai basil leaves, loosely packed</LI></UL> <P mce_keep="true"> </p> <DIV class="clear"></DIV> </DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/1C5A14CD-9858-43D8-A749-E1D0A263F46C/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

New from the makers of Clipmarks:  Amplify.com - Don't just share the news...Amplify it!