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Bring joy to tonight's dinner with coconut's many-splendoured zing.
Any meal with duck seems slightly decadent - which is why I love this dish.
Feel free to add or take away any number of items here to suit your palate. I like to add coriander, long-leafed mint and fried garlic slithers, and I'll sometimes swap the vermicelli for fresh, thick rice noodles. All delicious!
You can use chicken instead of duck - or try squid, crab, prawns or sliced beef.
WOK-FRIED DUCK WITH COCONUT MILK, THAI BASIL AND VERMICELLI NOODLES
|600g duck breasts, skin on, trimmed, cut into strips|
|2 garlic cloves, chopped|
|1 lemongrass stem, white part only, finely sliced|
|1 long red chilli, sliced on the diagonal|
|1/3 cup vegetable oil|
|1 large white onion, cut into 1cm slices|
|1 1/4 cups coconut milk|
|2 tbsp fish sauce|
|1 tbsp oyster sauce|
|1 tbsp tamarind pulp|
|1 tbsp caster sugar|
|pinch of sea salt|
|2 cups cooked vermicelli noodles, to serve|
|1/4 cup golden-fried, crispy eschalots|
|1/2 cup Thai basil leaves, to garnish|
NEED TO KNOW
|Type of dish||Asian|
|Cooking time||<30 min|
|Special options||Low fat|
1. Place the duck, garlic, lemongrass and chilli in a bowl and mix well.
2. Place 3 tbsp of vegetable oil in a hot wok over a high heat. Add duck mixture in batches and stir-fry for 1-2 minutes or until cooked, then remove the duck.
3. Add remaining oil and onion to wok and stir-fry for 1-2 minutes or until light golden. Return the duck mixture to wok, add the coconut milk and bring to the boil. Reduce heat and simmer for 1-2 minutes.
4. Add the fish sauce, oyster sauce, tamarind pulp, caster sugar and a pinch of salt. Simmer for a few minutes. Check seasoning.
5. To serve, place some blanched vermicelli noodles in four bowls. Place the wok-fried duck on top and garnish with the crispy eschalots and Thai basil. Serve immediately.
- Good Food
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