Duck and Green Bean Curry with Quail Eggs

Quail mostly, I've read, mate for life. Sven is my son's quail who's mate recently died. We have another female in a separate pen, but he quickly -and violently- rejected her when we tried to put them together in the hopes of consoling him.



When I go on my daily walk, I can hear his call at least half a mile away. I find this amazing since he is smaller than a softball. He is like a chihuahua -all energy and machismo. He paces back and forth, or sits on his perch and cries his mournful 'Ta-Wheeet' -for a mate who will never come again.



Quail eggs are delightful. Children especially are charmed by their tiny size and deviled quail eggs are incredibly cute. Peel them when they are completely cold or it will not be a delightful experience. Of course, Sven does not lay eggs, but we still get a few from our lone female. This curry is one recipe I like to use them in.

Duck and Green Bean Curry with Quail Eggs

Hard boil a dozen quail eggs for 5 minutes (or 6 small chicken eggs for 12 minutes). Cool completely and then peel.

Brown 4-6 duck (or chicken) pieces, breasts cut in thirds and/or legs jointed, in 2 T. vegetable oil. Remove duck pieces. Add 1/4 -1/3 c. green or yellow curry paste and brown a bit.

Add:
1 T. fish sauce
1 T. prepared tamarind (or lemon or lime juice)
1 t. brown sugar
14 oz. lite coconut milk
1/2 - 1 c. water

Add duck pieces back in, cover and cook on low for 1 hour. Add:
4-6 peeled and quartered potatoes
1 qt. fresh or frozen green beans
Cook 20-30 minutes or until vegetables are tender.

Serve curry over hot cooked rice and topped with halved hard boiled quail eggs.