Duck is not as popular an option in America as it is in many Asian countries, yet it is both delicious and easy to prepare. Here is a simple, tasty duck dish for a Thai-style duck that will make you a convert.
The Recipe
1 lb. (450 g) boneless, skinless duck breasts
1 stalk lemongrass
3 tablespoons peanut oil
3 tablespoons finely sliced shallots
2 tablespoons coarsely chopped garlic
1 tablespoon fish sauce
1 teaspoon dark soy sauce
2 teaspoons finely grated lime zest
3 large, fresh red or green chilies, chopped
2 teaspoons sugar
large handful of fresh Thai basil leaves
for the marinade:
2 teaspoons light soy sauce
2 teaspoons Shaoxing rice wine or dry sherry
2 teaspoons sesame oil
¼ teaspoon salt
2 teaspoons corn starch
freshly ground black pepper to taste
1.) Cut duck breasts into thin slices (1 ½ inches by ½ inch thick). Put the slices in a bowl, add all the marinade ingredients, and mix well. Marainate for at least 15 minutes.
2.) Peel the lemongrass stalk to reveal the whitish center and cut into 2-inch pieces. Crush with the flat part of a knife or cleaver and set aside.
3.) Heat a wok over high flame. When almost smoking, add the oil. Add the duck from the marinade and stir-fry for about 2 minutes. The center should be slightly pink. Remove duck and drain in a colander.
4.) Pour off all but 1 ½ tablespoons of oil from the wok and reheat over high flame. Add lemongrass, shallots, and garlic and stir-fry for 3 minutes. Add fish sauce, dark soy sauce, lime zest. Chili peppers and sugar and stir fry for 1 minute.
5.) Return the drained duck to the wok and miz well with other ingredients. Toss with basil leaves, mix well, and serve immediately over steamed rice.
Serves 4
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Paneer
