In a large bowl, squeeze the juice of the limes.
Add fish sauce and Chili Paste. Wisk until Chili Paste dissolves in sauce.
Add sugar and red chili powder. Mix well for 1 minute.
Add duck, red Onion, green Onions, cilantro leaves. Mix well until all ingredients are covered.
Optionally, add tomatoes and cucumber and mix well.
On a plate, place the lettuce so they form a bed.
Transfer the duck salad to the plate.
Optionally, sprinkle top with cashew.
Combine duck, sugar snap peas, mango, shallots, mizuna and herbs in a large bowl. Whisk together ingredients for dressing then pour over salad and toss gently to combine. Season.
Since this Thai-influenced recipe calls for lager, a Thai lager would be
igh heat. Break up the duck bones and sear them on
Combine duck, rind, salt, pepper and garlic
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
Stir curry paste in a large saucepan over medium heat until fragrant. Add coconut milk, stock, kaffir lime leaves, fish sauce and lime juice. Bring to a boil then reduce heat and simmer, stirring, for 5 mins. Add basil leaves, duck, lychees and bamboo shoots. Cook, stirring occasionally, for 5 mins, or until heated through.
Distribute curry between serving bowls and sprinkle with sliced chilies and reserved basil leaves.
er low heat. Remove the duck legs from the refrigerator.
or easy handling have the duck half frozen, remove the skin
Remove excess fat from duck or duck legs.
Season with salt
killet over medium heat. Season duck with salt and pepper. Cook
Heat a wok or large saucepan over high heat. Add curry paste and 1/2 the coconut milk. Cook, stirring, for 2-3 mins. Add remaining coconut milk, lychees, 3/4 cup reserved lychee syrup, pineapple, soy sauce, fish sauce and kaffir lime leaf. Simmer for 5 mins, until pineapple is just tender. Add duck and simmer for another 5 mins.
Stir in tomatoes. Garnish with Thai basil and extra shredded kaffir lime leaf. Serve with rice.
In a medium bowl, combine shallots, lime juice, palm sugar, fish sauce and peanut oil. Set aside for 10 mins, until shallots become transparent.
Meanwhile, in a large bowl, combine herbs, kaffir lime leaves and cucumber. Add shallot mixture and toss to combine.
Arrange duck and salad on a serving plate and top with chili and spring onion. Serve with lime wedges.
eserved lychee syrup. Add lychees, duck, eggplant and lime leaves. Bring
o 350 degrees F. Place duck on a double thickness of
slow boil.
Add duck meat and stir well. Add
For the duck breasts:
Score the duck on the skin
This recipe yields a succulent roast duck, every morsel of which is
nto the skin of the duck. Place in a roasting pan
Cut the duck into 1cm wide strips and mix with the five spice. Heat the oil in a wok and, when hot, add the duck strips and stir fry for exactly 2 minutes until nicely browned but still a little pink in the centre.
Transfer to a large bowl and stir in the lime juice, fish sauce, soy sauce and clear honey. Set aside to cool to room temperature.
To serve place the salad leaves in a large serving bowl and toss with the mango, bean sprouts and duck with dressing. Scatter over the shredded onions, mint and sesame seeds and serve.