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3   to  5   fresh   kaffir  lime    leaves

DIRECTIONS

1. Preheat the oven to 350°F


2. Roast the duck in the oven at 350°F for 45 minutes with 3 teaspoons
   coconut milk.


3. In a separate saucepan over medium heat, stir together the panang curry
   paste and remaining coconut milk until the mixture becomes smooth.


4. Add the fish sauce, agave, pepper, and lime leaves, and cook 15 minutes.


5. Place the sauce over the cooked duck. Serve.

Stuffed Eggplant

SERVINGS: 3 to 4
PREPARATION TIME: 1 hour

INGREDIENTS

4   medium  eggplants

4   tablespoons unsalted    butter

1   small   onion,  chopped

2   tablespoons chopped shallots

1   pound   shrimp, peeled, deveined,   and cooked

½   pound   white   crab    meat

2   tablespoons fresh   parsley

1   egg,    beaten

1   tablespoon  lemon   juice

1   tablespoon  Worcestershire  sauce

Pinch   salt    and freshly ground  black   pepper

½   cup grated  Parmesan    cheese

DIRECTIONS

1. Preheat the oven to 350°F


2. Cut each eggplant in half. Scoop out the pulp, and place in 1 cup boiling
   water.


3. Lower the heat, and cook for 5 minutes.


4. In a separate medium skillet, melt the butter and sauté the onion and
   shallots until soft.