From: Chef Greg Reggio, Taste Buds Management, New Orleans. Yield: 10 servings. Thai Sauce: ½ cup soy sauce 2 Tbsp. peanut oil ½ tsp. toasted sesame oil ½ cup molasses 1 Tbsp. fresh ginger 2 Tbsp. fresh garlic 1 serrano pepper, whole Thai Marinated Pulled Duck Meat: 1 lb. pulled duck meat ½ cup Thai sauce Red Curry Vinaigrette: 1 cup white distilled vinegar 1 cup granulated sugar 2 Tbsp. fish sauce 2 Tbsp. red curry paste 2 Tbsp. toasted ...

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