Ingredients

  • 1 tablespoon peanut oil
  • 2 tablespoons fresh ginger grated
  • 1 teaspoon galangal grated
  • 1 red chiles minced
  • 1 orange zest and juice
  • 1 lemon zest
  • 1 clove garlic large and minced
  • 450 grams duck breasts skin pricked
  • 2 tablespoons soy sauce
  • 1 teaspoon oyster sauce
  • 4 spring onions biased cut
  • 110 grams bean threads noodles
  • 165 milliliters duck stock

Directions

1. Sauté ginger, galanga, chili, zests in peanut oil until chili softened. Add garlic and cook for 1 minute more. Remove from pan. Fry duck, skin side down, for 4-5 minutes until golden brown. Turn over and cook for 1-2 minutes more. Drain fat.
2. Add orange juice, soy sauce, oyster sauce and sautéd ingredients. Continue cooking until duck done, about 3-5 minutes. Remove duck and let rest for 5 minutes. Reduce sauce until almost spoon coating consistency. Add spring onions and stir until bright green.
3. Serve sliced duck on top of bean thread noodles soaked in duck stock. knappé sauce over duck.

Notes
Notes:Original serves 2.
Serving Ideas:Original serves 2.


Categories
Game, main course
Keywords
Game, main course
MacGourmet downloadThai Duck. To import, drag image to your MacGourmet recipe box.