Duck a la Claunch

Old friend of the show and avid outdoorsman, Chris Claunch is also a gourmet cook when it comes to preparing fish, game or birds in the wild. "I wanted to share with you what I call Hagerman's duck jungle curry. The reason I collect duck jungle is because people always want to give me ducks, especially late in the winter when you have those northern docs that have been eating good Canadian grain all winter long. The key is to clean the meat of all impurities and when I say impurities I'm talking about tendons, gristle and fat. You cut the duck up into little pieces in cleaning it but it is well worth it. Those duck pieces are going to indicate to you what you cut your shallots, your garlic and your vegetables that you stick in this dish so that everything is the same size. You then take peanut oil and heat it up very hot and then put in your onion, garlic, some cilantro, basil and some lime juice. It will get a little bit physically and top because of the liquid in the lime juice and cilantro but you actually cook your cilantro in the garlic, shallots in order to create that flavor profile and then after one minute, you drop the duck in and it will cook in less than a minute and it will be red on the inside. You add the rest of your vegetables, you toss it and then I pour in coconut milk. That will go over your rice, pasta or noodles. Then if you want you can add some chicken stock and actually make it into a soup.