Thai Basil Duck Recipes

DUCK & THAI BASIL STIR FRY

Steps:

• Bring a saucepan ½ filled with water to boil and blanch the duck breasts in the water for 2 minutes. Remove from the water, drain through a sieve and run some cold water over the top of the duck to cool. Dab the duck breasts dry with some clean kitchen paper and then put the duck breasts skin side down in a cold frying pan and turn the heat up to a medium - high heat. Cook for around 3-4 minutes until the skin is golden brown and then remove from the pan.
• Next, slice the duck into 2mm thick slices and massage the marinade ingredients well into the meat.
• Finely slice the red onion set aside ready for the stir fry along with the sugar snap peas.
• 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. Add the sambal / Thai chilli paste and continue to fry until it becomes fragrant but not yet browned. Then turn the wok onto a high heat add the duck and stir-fry for 1 minute. Lastly, add the coconut water and fish sauce and cook until the sauce is reduced by about half. Lastly, just before serving, add the Thai basil.
• Serve in a large bowl, and garnish with extra herbs, chilli and crushed peanuts.

THAI BASIL BLISS

Steps:

• In a cocktail shaker, crush 4 basil leaves and the pineapple to a pulp with a muddler or wooden spoon. Fill shaker about halfway with ice and add simple syrup, tequila and lime juice. Shake well and strain into a cocktail glass. Top with a splash of soda and float last basil leaf on surface.

AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)

Steps:

• Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.

THAI BASIL DUCK

Steps:

• Season duck breasts with salt and pepper. Pan fry duck breasts, skin side down, over medium high heat until skin is crispy and has rendered most of its fat, about 7 mins. Turn and fry another 3 - 5 mins. until internal temperature is 120 deg F. Remove from heat and let rest for about 10 mins. Meanwhile, in a large bowl, mix garlic, chilies/green pepper, fish sauce and oyster sauce (it will be a bit smelly, don't worry). Cut duck into 1/8" slices across the breast. Mix well with the marinade in the bowl. Let stand 30 mins at room temperature. Heat oil in wok or fry pan over medium high heat. Add bell pepper and onion and stir fry 1 min. Add stock and sugar and stir. Add duck mixture and stir. Add basil and stir. Cook until duck is warmed through and cooked to desired doneness. Serve over white or brown Jasmine rice.

THAI ORANGE DUCK

Steps:

• Heat broiler. Broil duck breasts until skin is crisp and meat is pink, about 5 minutes a side. Allow to rest, then slice diagonally. Alternatively, pan-fry breasts until just pink in center. Slice, and set aside.
• With a fine microplane grater, grate zest of oranges, and set aside. In a wide saucepan, combine creamy top of coconut milk with curry paste. Place over medium-low heat, and whisk to make a smooth paste. Add rest of can of coconut milk, chicken broth, kaffir lime leaves and cardamom.
• If using eggplants, add them to pan with duck pieces. Bring to a boil, then reduce heat to low, and simmer until eggplants are tender, about 15 minutes. Add bamboo shoots, fish sauce and orange zest. Cut one orange into peeled segments. Cut each segment in two, discarding any seeds, and add to curry. Juice remaining orange, and add juice to curry. If using sugar snaps, add them to curry, and cook 1 to 2 minutes. Pour mixture into bowls, garnish, and serve.