Gang Pet Bet Yang (Red Curry with Barbecue Duck)
Ingredients: Chinese barbecue duck, boning knife, chef's knife · 685kcal · ~₩30,000
Ingredients
1whole Chinese barbecue duck, 1ea boning knife, 1ea chef's knife
Instructions
1. Debone the duck. Separate the skin between the leg, drumstick, and breast. Separate the thigh from the body by opening it up until the thigh bone pops off, then cut around the joint. Cut off any chunky pieces of meat from the thigh. Repeat on the other side.
2. For the breast, go right in the middle, slightly off to the side of the keel bone. Use your hand and knife to peel the breast off, then cut the skin off. Repeat on the other side.
3. Remove the oyster, a small, flavorful piece of meat at the top of the drumstick, near the middle bone. Check if it came off with the thigh.
4. Go around the duck carcass and remove any remaining chunky pieces of meat that would be good in the curry.
5. Break the duck carcass in half so it fits into a medium-sized pot for making stock. Add the wings to the pot.
6. Remove the drumsticks and thighs from the deboned duck. Cut between the joints. Add the thigh bones to the stock pot after cutting the meat.
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