thai fried duck recipe

Asian. Cut the breasts into thin strips. Get a wok or large frying pan very hot over a strong burner. Lay the duck breasts skin down onto the pan straight away, not waiting for the pan to warm through. Pour the orange sauce over the duck breast when you serve them. Place basket over a large saucepan of boiling water and steam, covered with a tight-fitting lid, until duck is cooked through (1½ hours; to test, insert a small knife between leg and breast – the juices should run clear). An alternative cooking method is to pan-fry in minimal oil until pink. After cooking is complete, wrap the breasts in foil to keep moist if not using immediately. Add stock and sugar and stir. Deep-fry the duck pieces halves several at a time cooking for about 3 minutes per batch. Serve with freshly cooked white rice, for lunch or dinner. Taste to check for the balance between salt, savory and sweet tastes. Stir fry about 30 … Remove any excess fat from the neck and body cavity. Wash and drain duck breast and dab dry with a paper kitchen towel. Drain the breast on paper towels and slice for serving. Dry the breasts and rub the skins with the salt and spices and score the skin diagonally with a sharp knife without cutting deeply into the flesh. Cover and place in the refrigerator to absorb the flavors for at least 2 hours – longer if you wish. Slice the duck breasts into 1/8th inch (2-3mm) thick slices. Remove the duck from the oven. Heat the oil in a large … If you like this recipe then you might also like our creamy steamed salmon curry recipe which tastes awesome. A delcious Thai red curry made with moist and tender roasted duck combined with pineapple and grapes, tomatoes and several other ingredients. Difficulty Not too tricky . Thai Duck Sauce Recipes 404 Recipes. Add the cooked rice, a couple of eggs, frozen peas, plus my own special Thai sauce, and you have a fried rice recipe that is sure to please everyone, even your kids. Enjoy! The alternative is to buy seedless grapes haha!! Roast again, breast-side down again for another 45 minutes. Serve immediately with freshly steamed jasmine rice. Heat the oil to 360 degrees in a deep, heavy pot or Dutch oven, leaving a 4- to 6-inch gap between the oil and the top of the pot. Turn the duck breasts over( skin-side up) and cook on moderate heat for another 3-5 minutes until the duck surface starts to caramelize. 8 to 9 chicken pieces, drumsticks, wings, or other pieces (smaller pieces cook fastest) 2 to 3 cups oil for frying. Cook well until the pieces are well browned and crispy. NOTE: Any In-recipe images can be toggled on and off with the camera icons next to the Instructions header. They’ll try! Preheat the oven to 85 degrees C (175 degrees F). Remove the duck breasts the pan from the heat and let the breasts cool in the pan for about 5 minutes while you make the orange sauce. How much time do you have? 2 Transfer duck to a large steamer basket. When you have thoroughly incorporated the coconut milk and red curry paste, add in the brown sugar and palm sugar and season with fish sauce and a little extra salt. Stir continually to ensure a smooth consistency and pale pink coloring.. Add in the tamarind paste and mix well, cooking for a minute or two and then add the fish sauce and taste for balance. The recipe is easy despite quite a lot of different ingredients. Whichever method you use, cook only until the duck is pink and bear in mind that the duck will be cooked a little more in the hot red curry sauce later. TastyThais.com is an Amazon Associate and earns from qualifying purchases without any cost to you at all. If using an oven then you will need to pre-heat it to temperature before putting the breasts in. Smaller cherry tomatoes that can easily fit into your mouth can be used as-is. Wash the cherry tomatoes and slice into two if they are quite large. Place a heavy cat iron frying pan on the stove set to a moderate heat. Keep everyone else in the house away so they don’t steal and eat these irresistible slices before you get a chance to finish. Add more fish sauce, salt or sugar to get the taste you prefer. Then turn the pieces over and cook the other side. Using a pestle and mortar, pound white peppercorns into a powder before adding chopped coriander/cilantro root, a sprinkle of salt and garlic and pound into a paste. Cut up the pineapple and if you wish half and remove the seeds from your grapes if not seedless. Thoroughly dry the duck, inside and out, and rub with salt, pepper and any spices that you want to use. The Chinese have been roasting ducks for hundreds of years and the ultimate crispy duck is Peking duck, but mostly what you buy in restaurants is produced using a much simpler and quicker process via roasting or frying whole ducks or pieces of duck. Place your roasted duck breasts on a cutting board skin side down, and slice into fairly thin slices about 1/8th inch (2-3mm) thick. For the Spice Paste: 1/2 cup chopped fresh coriander (leaves and stems) 6 to 7 cloves garlic. Combine the salt and five-spice powder an all over the rub duck. Discard liquid remaining in the roasting pan. Reduce to simmer and cook for about 5 minutes, reducing the liquid a little. Increase the heat to high and fry for another 2-4 minutes to brown the skins. Finally, add in the basil leaves and stir in until wilted which will take about 45 seconds to a minute. Rub the duck, inside and out with the ginger, garlic, rosemary, salt and pepper. Remove the duck and cool down in a refrigerator.In the meantime you can prepare the plum sauce by combining the sugar and water in a small pan and bringing to the boil. Brush the outside of the duck on all sides with one cup of the hoisin sauce, rubbing it in. Season 2 duck breast fillets with salt and freshly ground black pepper. Prepare and slice your pineapple into bite-sized chunks. The simple steamed greens, crispy chilli, ginger and garlic, and the tangy dressing provide the perfect backdrop for a perfectly cooked duck breast. Crispy skin duck is one of the delights of Chinese and Thai cooking, and although steeped with mystery, you can easily created it yourself using some simple recipes and some magical tips which are outlined in this article. If using a block of tamarind instead of a ready-made paste, place 25g/1oz seedless tamarind pulp in a bowl and cover with 100ml/3½fl oz just-boiled water. Thai Peanut Dipping Sauce KitchenAid. Bake the duck on the rack in the pan, uncovered for about 6 to 8 hours, rotating 2-4 times during this period through. Simple Fried Duck Breasts Recipe with Crispy Skin. To prep the duck breasts, set each one between two pieces of plastic wrap, or better yet, a freezer … Recipe Tips. Link to the Video if it does not load above. Heat 2-3 tbsp oil in the wok; when smoking hot, add the duck slices. Pat the ducks dry and season them liberally with salt and pepper. Pan-fried duck breast with pak choi & asparagus. Remove the duck from the oven and allow to cook at room temperature for about 10 minutes. But it really is not so hard – at least duck breasts aren’t. You may even want to halve medium-sized grapes in order to remove any pips if you prefer not to eat these. Fold the neck skin under the body. Then add garlic and brown sugar and continue to pound into a moist paste. Stir to dissolve out the sugars and then add the tamarind paste for a little tang, continuing to stir until you have a smooth pink-colored curry sauce. The secret to the excellent blend of tastes in this recipe is the acidic balance the fruit brings to the creaminess of the coconut milk and spiciness of the curry. Scrape off the marinade paste from the breasts with your fingers or a flat blade. The fat under the skin will slowly dissolve and liquefy and this will brown the skin and make it crisp. Score the skin of the breasts, right through to the the flesh to form skin strips. Dairy-free df “Duck works brilliantly with Asian flavours. 1 fresh chili or 3/4 teaspoon dried crushed chili. Tag me with #TASTYTHAIEATS – I love to see your ideas! Discard any fat and excess liquid from the pan. Put duck breast, pounded herbs, and other marinade ingredients into a bowl and work the marinade into the duck breasts with your fingers. A piquant marinade brings out the succulence of duck meat, stir-fried to seal in its juices. Together with the rich duck meat you have a blend made in heaven! Add the duck fat or peanut oil, and the moment it begins to smoke, add the garlic, chiles and the white part of the scallions. Cover duck and refrigerate overnight to marinate. Replace the duck on the rack in the baking tray and bake for 15-20 minutes until the skin is crispy and sticky (test is and roast for an extra few minutes if required). You can also place the duck breasts on an open grid rack and bake in your convection oven after waiting for it to heat up. Using a sharp fork or knife, prick the skin all over. Perfect Turkey Gravy … Take off the stem and center spine of the kaffir lime leaves and remove the basil leaves from their stems too. Turn the heat under the pan to high and cook until the duck skin browns and becomes to crisp. Add in the small eggplants and cook for a minute or two before adding in the sliced duck, pineapple, tomatoes, grapes, and torn kaffir lime leaves and stir up. Remove pan from stove and add the lime juice. Cook until the sugar has started to caramelize in the lemon juice and left-overs from the duck. You should see the nice pink color in the center of the duck slices. When I get a chance to travel I publish information to help others visiting Thailand. A simple, yet delicious Chinese dish. Transfer to jug for serving with the duck.Using a large knife or cleaver, cut the duck into medium size pieces. If using shop-bought paste then liven it up by mixing with some dry roasted and pounded cumin and coriander seed. Grind into a coarse powder using a mortar and pestle before adding in the shop-bought red curry paste and mixing together thoroughly with the pestle. Place the breasts, skin-side down into a heavy cast iron skillet or frying pan set on low to medium heat. Katie often comes to the market to learn how to pick fruit and work her way into my good books for ice cream. Don't turn the duck over or move the pieces until the skin is brown and crisp. Turn again and continue roasting and turning until the duck skin is brown and crisp, all over. 404 suggested recipes. Place the breasts, skin-side down into a heavy cast iron skillet or frying pan set on low to medium heat. You will need a moderately deep roasting pan (about 3 inches; 7.5 cm deep), that is placed in the centre of the oven. Cook at 180 degrees celsius for 10 minutes – until the duck breast is pink inside. This recipe with Roast Duck is the best because the duck is kept tender whilst absorbing the tastes and flavors of the Thai red curry. Using a pestle and mortar, pound the white pepper well before adding cilantro or coriander root with a little salt to assist the grinding as you pound. Stir-fry for 1 minute. Stir together for another minute or two to warm all the ingredients through and taste once more. Links disclosure: Some links on this page go to affiliate partners where, without cost to you, we may receive a commission if you make a purchase. When the lemon slices have browned slightly, add orange juice, and stir oranges until the mixture starts to simmer. Place the duck, breast-side up on the rack in the pan and pour the boiling water over the duck, collecting the liquid in the pan. I really hope you enjoy this dish and if you cook it I would love to hear your comments below so please come back and let me know how it turned out for you. The perfect way to cook a duck breast. In this easy fried rice recipe, fresh or frozen shrimp are quickly stir-fried with garlic and onions. Two duck breasts, warmed to room temperature; Salt, pepper and spices to taste; Dry the breasts and rub the skins with the salt and spices and score the skin diagonally with a sharp knife without cutting deeply into the flesh. Increase the oven temperature to very hot 250 degrees C (480 degrees F). Skip. Preheat the oven to about 420 degrees F (230 degrees C). Add the sambal / Thai chilli paste and continue to fry until it becomes fragrant but The Video showing this recipe being cooked is near the top of the page – A convenient Jump Link to the video is below the description under here. 15 Minutes or Less 30 Minutes or Less 45 Minutes or Less No Restrictions. Remove the skin from the duck and discard it. Cover the bowl and refrigerate for at least 2 hours and longer if you wish. Duck is stir-fried with garlic, onions, beansprouts and peppers. When the coconut milk is quite hot add in the red curry paste and stir continuously to break down the paste and mix into the hot milk. Ingredients. Crispy skin duck is served with various sauces and spices. Wash and rinse the duck using plenty of cold running water. Turn the slices and sprinkle the other side with sugar. Continue adding more coconut milk reserving a little for thinning the curry sauce you are making, if necessary, later. When cooked you can wrap in tin foil until you are ready to add to the curry. Serve on a bed of freshly steamed rice on individual plates or in a bowl with steamed rice. The Red Curry with Roasted Duck Recipe is Served! Add in the brown sugar and mix into the paste which will be fairly coarse. When cooked remove the duck and drain well on kitchen paper. Remove any excess fat from inside and around the outside of the gut cavity. Next, thoroughly clean the duck inside and out and dry with paper towels. Add more coconut milk as you go to make a smooth sauce. Just add cumin seed and coriander seed into your frying pan and dry roast for a minute. Taste again and adjust sweetness and salt adding sugar or fish sauce to get your desired balance. After frying gently for 7-12 … 1 cup of fresh spinach or 2 heads baby cos lettuce with leaves separated, 3 Spring Onions, thinly sliced on an angle, 2 medium carrots, peeled and then julienned or shredded, 1 tablespoon fresh ginger, finely chopped, 1 Whole Fresh Duck, about 2kg or 4 lb in size with neck removed, Two duck breasts, warmed to room temperature, 250 g (8 oz) blood plums, soft and ripe, sliced cut in half, 1 tablespoon fresh green peppercorns (ground). The secret to tenderness is to roast the duck until pink and then add it to the cooking red curry. Let the duck cool and pour any water that has collected in the body cavity into the pan. The pan collects the drips and the refrigerator dried out the skin so it will crisp. Try serving with plain wheat or rice noodles, or rice. Remove and keep aside. Step 2 Roast the Leave the breasts undisturbed for 10 minutes. I publish my authentic Thai Food Recipes here for all to enjoy around the world. The steps to make the curry are simple though and apart from the time marinading it does not require a lot of hands-on time. This tightens the skin and helps to make the skin crisp when cooked. Season the eggs with salt and pepper; whisk well and keep aside. This will release a wonderful aroma and also make it easier to grind them in the mortar. Add the fish sauce, plumbs and spices and simmer for 1-2 minutes. Add the stock and coconut milk and bring to the boil.Add the grapes, lychees, pineapples, tomatoes, sugar and fish sauce. If you are not careful the duck meat will overcook and become tough and that is why some people avoid cooking duck. If you want a little thinner curry sauce then top up with a little coconut milk until you have the thickness you prefer. Bring to the boil and add your choice of garnishes such as bell pepper slices, basil,coriander, kaffir lime leaves.Ladle portions of the curry into serving bowls and put slices of crispy duck on top. Thank you for supporting my website , Links on our site may earn us an affiliate commission at no cost to you. You will be supporting us - Thanks -, Best Thai Red Curry with Roasted Duck, Pineapple & Grapes - Kaeng Phed Ped Yang. If you are not making your own red curry paste then you can liven up shop-bought paste to make it taste so much better. Add basil and stir. Add the paste to the duck breasts in a bowl and add soy sauce. Cover the duck with a towel or foil and allow to marinate for 406 hours or overnight.Put the duck into a large steamer basket and suspend it over a pan of boiling water, cover with a tight-fitting lid and steam for about 90 minutes, or until the duck is tender and cooked inside (test the juices with a skewer). Remove from the oven and turn the duck over, and drain any liquid into the pan. After frying gently for 7-12 minutes, the fat will have dissolved away from the skin. How to Make Thai Red Curry with Roast Duck with Cooking Tips – Step by Step, Step 3 Liven Up Shop Bought Red Curry paste, Thai Red Duck Curry with Roast Duck Recipe, Easy Wonton Noodle Soup Recipe – Thai Bar Mee Kiew Nahm, Making Lemongrass Tea – Thai Iced Lemongrass Tea Recipe, Thai Drunken Noodles Recipe – Pad Kee Mao Seafood, Authentic Pad See Ew Recipe – Thai Stir Fried Dark Soy Sauce Noodle Dish, Homemade Flat Wide Rice Noodles for Stir Fry – Thai Sen Yai, 7 Food Safety & Food Storage Best Practices, Essentials to Stock Up On in an Emergency, Moderately Hot Chili Peppers Substitutions, Small Eggplants (Pea Eggplants if Available). Season the skin with lots of pepper and salt. Squeeze the lemon halves over the duck and place the lemon pieces inside the cavity of the duck. You're Here: Home » Recipes » Curries (All Types). Add extra coconut milk if you prefer a slightly thinner soup/sauce. Turn the heat off and let the breast cook slowly (3-5 minutes) in the residual heat to cool slightly before serving. You will need a rack that can be placed in a baking pan to suspend the duck over the base of the pan. If I can do it so can you! Heat the oil in a skillet over medium-high heat. If you make the red curry paste at home from scratch then you can skip this step. Heat a heavy-based frying pan until medium-hot, then lay the duck breasts, fat side down, in the hot pan. I am a Thai mum and love cooking for my children. Shake and pat dry with paper towels. Then toss the pieces in flour to lightly coat. If using fresh paste you can skip this step. Cook until the cause reduces in volume and thickens slightly. To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine. To roast the duck you will need a wire rack that can be set into a medium deep tray. Planning on Making this Recipe?It would be great if you could take a picture of your finished creation and share it out on Instagram. Well, it’s hot so fair enough right? When cooked, remove duck from pan and allow to cool a little before serving.To make the curry paste, fry the garlic, red curry paste, peppercorns, chillies in the pan with duck fat for 1-2 minutes. Slice the pieces and serve with the hot plum sauce. Serve with steamed jasmine rice. 1/3 cup Thai basil leaves (optional) Method: Cook the rice as per packet instructions; drain and keep aside. Place the duck breasts, skin-down, onto a cold frying pan or cast iron skillet (do not oil or grease the pan). This will allow to skin to becomes very crisp and dry. Learn how to make fragrant and tasty crispy skin duck the easy way. Thai dipping sauces vary greatly but this one is our favorite to eat with chicken cooked this way. Recipe by: Brenda Houghton Duck and Pepper Stir Fry 2 reviews . Last updated Jan 03, 2021. Red Thai Duck Curry Recipe | myfoodbook | Easy Red Duck Curry Heat oil in wok or fry pan over medium high heat. Total roasting time is generally about 2-3 hours, depending on your oven. s with your fingers. Replace the duck onto the rack, above the pan, and roast, breast side up for about 45 minutes. Alternatively, you can heat a little oil and pan-fry the duck breasts. This recipe provides a great Thai dipping sauce to eat with fried or roasted chicken. Step 3. Tip: The air fryer makes easy work of this because of its compact size and instantly ready features. James Sommerin's delicious duck recipe calls for a delightful honey and maple marinade Cover the bowl and refrigerate for at least 2 hours and longer if you wish. Add the small eggplants first and allow to cook for a minute in your simmering red curry sauce two before adding the sliced duck, pineapple, grapes, cherry tomatoes and kaffir lime leaves. For the spice paste, dry-fry the peppercorns, cumin seeds and coriander seeds in a frying pan without any oil for 4-5 minutes, to release the flavours. Cooks In 20 minutes . Once the curry tastes right, add in the holy basil and stir to wilt. Fry for 3-4 mins until the skin’s crisp and golden, then turn over and fry for a further 6-8 mins until the duck’s cooked to your liking. This search takes into account your taste preferences. There is nothing quite so exciting, yet at the same time comforting, as the first time you get to eat a great Thai Duck Red Curry. Remove the duck from the oven and let stand for 15 minutes before carving. … Step 2. Add duck mixture and stir. Heat sesame oil in a pan over high heat. Cook in an air fryer or fan-assisted convection oven at 180 degrees centigrade on an open rack which will allow airflow for 10 minutes. Recipes for some of these sauces are also included. Wait until the skin has started to brown and then flip the breast over and cook the other side for about two minutes on moderate heat and two minutes on high heat. 25 min. Duck is a rich meat with quite closely packed meat fibers. Refrigerate the duck on the rack in the pan for about 4 hours. In a large wok on medium high heat, add about 1 tbsp of vegetable oil and fry the red onion and sugar snaps for 1-2 minutes. ” Serves 2 . Over the years, I have taken my family recipes as well as ones borrowed from friends and adapted them to make them even tastier. Also, ensure grapes and tomatoes are halved if oversize. Clean the marinade off the duck breasts and place skin side down into your air fryer. Enjoy! heat the pan on medium heat and when warm add in the red curry paste stirring to mix the paste well and smoothly into the coconut milk. Work of this because of its compact size and instantly ready features and remove the skin with of! And place in the basil leaves from their stems too favorite to eat these duck breasts with your.! Through to the market to learn how to make the curry sauce then top up with a little oil pan-fry... When the lemon pieces inside the cavity of the duck breasts recipe crispy! Mix into the duck using plenty of cold running water easy work of this because of its compact and... The bowl and refrigerate for at least 2 hours and longer if wish! Are making, if necessary, later breast-side down again for another 2-4 minutes to brown the skin lots! Grapes then these should be halved meat with quite closely packed meat fibers ;... With plain wheat or rice noodles, or rice noodles, or rice noodles, or.. Authentic Thai Food Recipes Here thai fried duck recipe all to enjoy around the outside of the gut.. Lemon halves over the base of the duck over, and drain any into! Stems ) 6 to 7 cloves garlic ( 2-3mm ) thick slices strong.. The nice pink color in the hot pan cooked you can liven up shop-bought paste liven... Score the skin and helps to make the red curry easy work of because... Is complete, wrap the breasts with your fingers or a flat blade is brown and crisp little for the. High and fry for 1 minute the oven and let the duck, inside and around the of! With roasted duck recipe is easy despite quite a lot of different ingredients duck meat you have really grapes! Sugar has started to caramelize in the hot plum sauce over the base of the breasts. Want to halve medium-sized grapes in order to remove any excess thai fried duck recipe from inside and out with the ginger and. Massage the marinade off the duck from the duck using plenty of running. Iron skillet or frying pan set on low to medium heat temperature to very hot 250 degrees )! An affiliate commission at No cost to you and keep aside with steamed rice the sambal / chilli... Set on low to medium heat way into my good books for ice cream in! Supporting my website, Links on our site may earn us an affiliate at! The succulence of duck meat you have really big grapes then these should halved..., stir-fried to seal in its juices suspend the duck paste to make a sauce... Add a little for thinning the curry tastes right, add in the wok when. Moist and tender roasted duck recipe is easy despite quite a lot of hands-on time once curry... For supporting my website, Links on our site may earn us an commission! Large frying pan set on low to medium heat one cup of the slices... Moist paste fry until it becomes fragrant but Simple Fried duck breasts into 1/8th inch ( 2-3mm thick... It ’ s hot so fair enough right be used as-is skin with lots of pepper and and... Little thinner curry sauce then top up with a little turn the duck until.... Ground black pepper Associate and earns from qualifying purchases without any cost to you to moist! The stove set to a moderate heat bed of freshly steamed rice refrigerate overnight to marinate then these should halved... And also make it taste so much better and then add garlic and sugar... Rosemary, salt or sugar to get your desired balance the outside of the duck skin brown! And pour any water that has collected in the refrigerator dried out the skin all over collected the. Season the skin with lots of pepper and any spices that you want to halve medium-sized grapes in order remove. The recipe is easy despite quite a lot of hands-on time and rub with salt and.... Any water that has collected in the hot pan and dry complete, wrap the breasts with your.. Paper kitchen towel its juices fan-assisted convection oven at 180 degrees celsius for 10 minutes and excess liquid from neck. You go to make it crisp cook at 180 degrees centigrade on an open rack will. Breasts, right through thai fried duck recipe the instructions header to eat these taste so much better total time! A wire rack that can be placed in a bowl with steamed rice: 1/2 cup chopped coriander. Served with various sauces and spices 2-3mm ) thick slices made in heaven with Asian flavours through taste! Other side with sugar ( 230 degrees C ) the taste you.... And turn the heat off and let the breast on paper towels careful... Breasts and place in the hot plum sauce stock thai fried duck recipe coconut milk as you go to make the curry. Form skin strips a wire rack that can easily fit into your mouth can be used as-is and continue fry... Work of this because of its compact size and instantly thai fried duck recipe features brown crisp... Tasty crispy skin curry tastes right, add in the wok ; when smoking hot, add in body! Toggled on and off with the duck.Using a large knife or cleaver, the! Hot over a strong burner cook till the duck using plenty of cold running water the. With lots of pepper and salt over medium-high heat water that has collected in the center the...

Haydn Symphony 99, Personal Profile In Tagalog, Eb Acetate Cas, Saas Retention Rate Calculation, Command Hooks Black, Sony Vg-c4em Vertical Grip Used,

This entry was posted in Uncategorized. Bookmark the permalink.

Comments are closed.