soya sauce Archives

Duck recipes

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

Mediterranean

Mediterranean broth

20 minutes

Thai curry spiced duck with sweet-and-sour dressing

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

500 g duck-breast fillets
1 t Thai curry paste
4 T coconut cream
coriander leaves, for garnishing

For the sweet-and-sour dressing, mix together just before serving:

4 T fish sauce
4 T fresh lime juice
3 T brown sugar
1 carrot, shredded
1–2 spring onions, shredded
1 cucumber, shredded

For the coconut jasmine rice:

250 g jasmine rice
¾ cup coconut cream
1 cup water
1 cup water
1 t salt

Method

Preheat the oven to 190°C. Prick the skin, then slowly cook the duck-breast fi llets, skin side down, in a heated nonstick pan, to render the fat and brown the skin.
Remove with tongs and place, skin side down, on a shallow baking tray, lined with baking paper. Spread the uncooked side with Thai curry paste and pour over a few spoonfuls of coconut cream. Roast for 15 minutes or until just cooked and moist.
Allow to stand for 5 minutes before slicing thinly. Mix with the dressing ingredients, check the sweet-sour balance and adjust accordingly.
To make the coconut jasmine rice: Place the rice in a suitable saucepan. Add the liquid and salt. Bring to a bubble, cover and reduce the heat. Cook for 15 minutes. Turn off the heat and leave, covered, for 5 minutes before serving.
Cook’s tips: Serve a mix of steamed Asian greens on the side. Cook thin noodles instead of rice. Add a few handfuls of baby spinach leaves and mix with the sliced duck and dressing. Use chicken or fi sh, if you prefer.
Per serving: 2350.3kJ, 31.2g protein, 23g fat, 64.9g carbs

TASTE’s take:
Duck breast fillets are readily available these days. They’re delicious, easy to handle, and turn a weeknight dinner into something special.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Marinated pork and plum salad

Coconut and sweet soya lamb with a fresh papaya dressing

Seared salmon with black sesame crust, served with black fungi and black rice

Organic black and edamame soya beans with freerange ribeye steak and red bean sauce

Terrine of duck, pear and ginger

Lace pancakes stuffed with sticky soy ribs served with spring-onion curls

Coral lobster tails coated in black vinegar with sweet papaya and cucumber salad

Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

Thai roast chicken and basil fritters with rice noodle salad

Mediterranean broth

Thai curry spiced duck with sweet-and-sour dressing

Thai curry spiced duck with sweet-and-sour dressing

Ingredients

Method