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45 mins
Thai-style Duck Recipe

Thai-style Duck

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

For many years, duck was a neglected food that many people were afraid of cooking. Fortunately, duck breasts are now widely available and are perfect for a quick stir-fry. They can add a new dimesion to your cooking repertoire. The flesh has the advantage of being meaty and lean at the same time.

      Preparation Time: 35 Minutes

      Cooking Time: 10 Minutes

Ingredients for Thai-style Duck

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
To serve 4:
1 lb
duck breasts (boneless and skinless)
1 stalk
lemongrass
3 tablespoons
groundnut (peanut) oil
2 medium
shallots
3 cloves
garlic
1 tablespoon
fish sauce (or light soy sauce)
1 teaspoon
dark soy sauce
1
lime
3 large
red or green chilli peppers
2 teaspoons
sugar
1 handful
fresh basil leaves
For the marinade
2 teaspoons
light soy sauce
2 teaspoons
rice wine or dry sherry
2 teaspoons
sesame oil
¼ teaspoon
salt
2 teaspoons
cornflour (cornstarch)
 
freshly ground black pepper

 

How to Cook Thai-style Duck

  1. Cut the duck breasts into slices about 4cm (1½") long. Place the slices in a bowl, add the marinade ingredients and mix well. Allow to marinade for 15 minutes (or more if you wish).
  2. Meanwhile, peel and finely slice the shallots, peel and roughly chop the garlic, zest the lime, and deseed and finely grate the chilli peppers.
  3. Peel the lemongrass stalk to reveal the tender, whitish centre. Cut it into lengths about 5cm (2") long. Crush with the flat of a cleaver or wide knife and set aside.
  4. Heat a wok or large frying pan over a high heat until it is very hot. Add the groundnut (peanut) oil and, when the oil is hot and begins to smoke, add the duck from the marinade and stir fry for about 2 minutes (it should be slightly pink in the centre). Remove the duck and drain in a colander.
  5. Pour off all but about 1½ tablespoons of oil from the pan and reheat over a high heat. Add the lemongrass, shallots, and garlic and stir fry for 3 minutes. Then add the fish sauce (or light soy sauce), the dark soy sauce, the lime zest, chilli peppers and sugar and stir fry for one minute.
  6. Return the drained duck to the pan, stir to mix well, toss in the basil leaves, give it all a good stir, then transfer to a warmed serving dish and take straight to the table.

 
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Reviews of Thai-style Duck

Rating 4 out of 5 - Many cooks will make this recipe again November 22 2015
Nothing complicated, but quite a few different ingredients (which I guess is common in Far Eastern cooking). The end result was just sublime. Superb, deep, rich tastes that made it all worthwhile. I served ours with a little Thai rice. The whole family just loved it.
(2 reviews)
 

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