1. Wash the duck legs and dry them with
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
er low heat. Remove the duck legs from the refrigerator.
Cook duck legs, skin sides down, in
o 350\u00b0F Tip the duck legs into a large bowl
TRIM EXCESS FAT from the duck legs.
COMBINE THE WATER,
auce.
Recipe courtesy of Quick and Easy Thai Food by Jean
side.
To make the duck: in a 12-inch saute
For the Duck Rolls:
Cook the rice
In a food processor, pulse duck meat, mushrooms, 4 of the
side to cool.
shred duck meat, mix with soy sauce
Preheat oven to 350\u00b0F. Place duck in a baking dish, cover with foil and bake for 10 mins, or until warmed through.
Meanwhile, in a dry, nonstick frying pan, toast pancakes in batches over medium heat until browned lightly on both sides. Wrap in foil to keep warm and prevent drying out.
Spread 2 tsp hoisin sauce over each pancake and top with cucumber, onions and warm duck. Roll up to enclose filling.
Season duck legs with salt and pepper.<
Place onions in a small bowl of iced water. Set aside until curled. For the dressing, whisk wine vinegar, olive oil and honey in a small bowl. Season to taste.
Arrange arugula, duck and cherries on a large serving platter. Drizzle dressing over salad. Top with onions, additional cherries and macadamias.
egrees C).
Rub the leg of lamb all over with
marinate for length of time duck legs are cooking.
Place
iced onions. Stuff each duck with the rosemary/onion mixture
other use).
Place the duck in a roasting pan.<
Ask your butcher for extra duck fat, or you'll need
br>Remove excess fat from duck. Rinse inside and out and