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THAI DUCK!
Bangkok style
| WONDERFUL BRUNCH TREAT! |
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| CLICK TO ENLARGE |
INGREDIENTS- 2
Boneless duck breast halves (7.5 oz each)
- 5 Garlic cloves finely minced
- 5 Red and/or Green Thai Bird chilies, crushed (or ½ green bell pepper finely diced)
- 1 TBS Fish Sauce
- 2 TBS Oyster Sauce
- 4 TBS Peanut Oil
- 1 Red Bell Pepper thinly
sliced
- 1 Medium onion, peeled and cut into ¼ "wedges
- 4 TBS Chicken Stock
- ½ tsp Sugar
- 1
Cup Loosely packed Holy Thai Basil leaves (or substitute Italian Basil)
PREPARATION- Season duck breasts with salt and pepper. Pan fry
duck breasts, skin side down, over medium high heat until skin is crispy and has rendered most of its fat, about 7 mins. Turn
and fry another 3 - 5 mins. until internal temperature is 120 deg F. Remove from heat and let rest for about 10 mins. Meanwhile,
in a large bowl, mix garlic, chilies/green pepper, fish sauce and oyster sauce (it will be a bit smelly, don't worry). Cut
duck into 1/8" slices across the breast. Mix well with the marinade in the bowl. Let stand 30 mins at room temperature. Heat
oil in wok or fry pan over medium high heat. Add bell pepper and onion and stir fry 1 min. Add stock and sugar and stir. Add
duck mixture and stir. Add basil and stir. Cook until duck is warmed through and cooked to desired doneness. Serve over white
or brown Jasmine rice.
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