45 mins
Thai-style Duck
Recipe by Graham
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.
Salmon with Lemon Stir Fry 
Beef with Five Peppercorns Ingredients for Thai-style Duck
Currently displaying quantities in US Imperial Measurements
How to Cook Thai-style Duck
- 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).
- Meanwhile, peel and finely slice the shallots, peel and roughly chop the garlic, zest the lime, and deseed and finely grate the chilli peppers.
- 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.
- 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.
- 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.
- 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.
Reviews of Thai-style Duck
| 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. TxCin_ILove2Ck (2 reviews) |
What To Eat Tonight
The versatile egg just hides quietly in your kitchen waiting for the word of command, then transforms itself into a million different meals.
Stir-fried foods are a great way to get a meal together quickly and, with our range of recipes, you need never be stuck for ideas again.
Hall of Fame is a very rare accolade that we offer only to the ultimate recipes that deliver something very special. Not many make it!
Other Duck Recipes
Whether for a party, a picnic or a great snack or starter this firm pâté keeps well in the fridge for several days and is hard to resist.
Magret (meaning lean) is the breast of a fatty duck fattened by force-feeding when producing confit and foie gras. But Oh Boy, does it taste good!
Roast Duck is one of my absolute favorites and the tang of freshly-crushed peppercorns adds another dimension to this great recipe
