• Home
  • Duck
  • Crispy duck with Thai chilli stir-fry
0 0
Crispy duck with Thai chilli stir-fry

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 tbsp vegetable oil
1/2 aubergine, cut into 2cm cubes
2 duck breasts
150g frozen Thai ingredients (shallots, chilli, garlic and lemongrass)
2 garlic cloves, crushed
1 carrot, peeled and cut into matchsticks
1/2 red pepper, deseeded and finely sliced
80g frozen sweetcorn
2 tbsp Thai chilli jam
150g wholegrain rice, cooked and cooled
2 tsp Thai fish sauce
80g fresh pineapple, diced into 1cm cubes
TO SERVE
Fresh coriander, finely chopped

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Crispy duck with Thai chilli stir-fry

Duck, cooked pink and with a crispy skin, is an absolute winner and while it's much higher in fat compared to chicken, it's mainly monounsaturated which can improve your cholesterol. One breast weighs in at around 200 calories.

Features:
  • Spicy
  • 30 Mins
  • Serves 2
  • Medium

Ingredients

  • TO SERVE

Directions

Share
  1. Add half the oil to a frying pan and fry the aubergine over a medium-to-high heat for 5 minutes or until well coloured. Set aside.

  2. To cook the duck, pat the skin dry and cut 5 or 6 slashes into the skin, but be careful not to penetrate the meat. Season generously with salt and pepper. Place the duck skin-side down in a cold pan and sear over a medium-to-high heat for 4-5 minutes until golden.

  3. Remove from the heat and place in a preheated oven at 180C and cook for 6-8 minutes, depending on the thickness, for medium rare. Leave to rest for 5 minutes.

  4. Meanwhile, heat a wok over a medium-high heat. Add the remaining oil and swirl to coat the wok, then stir-fry the Thai ingredients and garlic for 5 minutes, adding a splash of water if it starts to catch.

  5. Add the remaining uncooked vegetables and stir-fry for 2-3 minutes until slightly softened and the sweetcorn has fully defrosted. Stir in the Thai chilli jam and Thai fish sauce and mix until all of the ingredients are coated, about 30 seconds. Toss through the rice and cook for 2-3 minutes until heated through.

  6. Add the fried aubergine and pineapple to the pan, mix well and divide between bowls.

  7. Thinly slice the duck breasts and place on top of the stir-fried vegetables with a scattering of fresh coriander. Serve with a side of greens.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Parmesan Pork Schnitzel
previous
Pork parmesan schnitzel with butternut squash and apple salad
Trout and Avocado Bagel
next
Trout and avocado bagel
Parmesan Pork Schnitzel
previous
Pork parmesan schnitzel with butternut squash and apple salad
Trout and Avocado Bagel
next
Trout and avocado bagel

Add Your Comment