Duck Breast with Lemongrass-Macadamia Nut Crust - California Raisins

Ingredients

• 75 boneless skinless Maple Leaf Farms (brand) duck breasts
• 1/2 container (7 ounces) yellow Thai curry paste
• 1 pint fresh lime juice
• 1 / 2 Cup pureed fresh gingerroot
• 1 / 2 Cup puréed garlic
• 1 Gallon (4 quarts) coconut milk
• 1 / 2 Cup (4 ounces) peanut oil
• 2 Pounds 8 ounces macadamia nuts, toasted
• 2 bunches green onions, chopped
• 2 Pounds 8 ounces lemongrass, thinly sliced
• 8 Ounces fresh gingerroot, grated
• 1 Quart salad oil
• 4 bunches cilantro, coarsely chopped
• Grated zest and juice of 9 oranges
• 1 Quart cider vinegar
• 2 Pounds 8 ounces light brown sugar
• 1 Cup fresh gingerroot, grated
• 7 Pounds 8 ounces ripe nectarines, seeded and thinly sliced
• 4 Cups California golden raisins
• 7 Pounds 8 ounces fresh asparagus tips, cut about 3 inches long and blanched
• 5 Pounds carrots, cut into matchstick-size pieces
• 2 Pounds 8 ounces cooked Israeli couscous
• 1 Cup (8 ounces) chile oil
• 4 Ounces kaffir lime leaf, minced