Tom yum soup

Chef Jennifer Clair/Home Cooking NY, Valley Table Issue 56

Ingredients
6 cups chicken broth
3 6-inch pieces lemongrass, tough outer leaves removed, crushed
8 Kaffir lime leaves, crushed, or grated zest of 1 lime
2 tablespoons chile-tamarind paste
1/2 cup fresh lime juice
1/4 cup fish sauce
1/4 cup palm or light-brown sugar
1 pound medium shrimp, shelled
1/2 cup canned straw or oyster mushrooms, drained and cut in half lengthwise
2 fresh Thai chiles, thinly sliced
1 shallot, thinly sliced
6 large sprigs fresh cilantro

Serves: 6

Method
1. Crush the lemongrass and lime leaves to release their potent and flavorful oils.
2. In a large saucepan, combine the chicken stock, lemongrass and lime leaves (or zest if you're using). Bring the mixture to a boil over medium-high heat and boil for 15 minutes to infuse the stock with flavor. Using a slotted spoon or mesh strainer, remove the large pieces of lemongrass and the lime leaves and discard.
3. To the soup, add the chile-tamarind paste, lime juice, fish sauce, and sugar. Simmer for 1 minute.
4. Add the shrimp, mushrooms, shallots, and chiles and return the soup to a boil. Reduce heat to low and simmer until the shrimp is cooked through, about 2 minutes. Serve hot with the cilantro sprigs floating on the top of the soup.

Web Exclusive: Chef Donna Hammond shares her technique for duck confit

1. Salt the duck leg with coarse Kosher salt.

2. Lay the legs skin-side-up on a pan and let them cure in the refrigerator for 2 or 3 days

3. Remove from refrigerator.

4. Place the legs skin-side-down in a pot and put a garlic clove, thyme sprig and bay leaf under each leg.

5. In separate pan over low heat, melt enough duck fat to cover the legs. Pour over the legs.

6. Bring to a simmer and cook 3 to 4 hours.

To test of doneness: Use a skewer to test. If the meat falls off the bone easily, it's done.

Donna Hammond, Hudson Street Cafe, Cornwall-on-Hudson