- 10ml vegetable oil
- 250g peeled and finely sliced shallot
- 2 peeled and crushed garlic cloves
- 50g peeled and finely shredded ginger root
- 1 finely sliced seedless red chilli
- 250g sliced red pepper
- 250g washed and sliced shitaki mushrooms
- 25g Essential Cuisine Chicken Stock Mix
- 75g Essential Cuisine Aromatic Stock Base
- 1.2ltrs hot water
- 10 skinless gressingham duck breasts
- 2tbsp red or green Thai curry paste
- 5 kaffir lime leaves
- 5 lightly crushed lemon grass sticks
- 2tbsp fresh lime juice
- Good twist of freshly ground pepper
- Sea salt seasoned to your taste
- 2tbsp chopped coriander
- 2tbsp finely shredded Thai basil leaves
Thai Spiced Duck Broth
Thai Spiced Duck Broth
PREP TIME: 15 mins
COOKING TIME: 15 mins
SERVES: 10
Ingredients
Method
1. Heat the oil in a suitably sized saucepan, gently fry the shallots and garlic until soft but with not too much colour. Stir in the ginger, chilli, red peppers and mushrooms
2. Whisk the Essential Cuisine Chicken Stock Mix and Essential Cuisine Aromatic Stock Base into the hot water until fully dissolved, add to the vegetables
3. Stir in the Thai curry paste, lime leaves and lemon grass
4. Place the duck breasts into the resulting broth and poach gently until cooked through on a low heat
5. Remove the duck breasts and cut lengthways into neat strips
6. Remove the lime leaves and lemon grass stalks, add the lime juice, stir in hot water to adjust the consistency if required
7. Stir the duck strips back into the broth and bring back to the simmer
8. Season to your taste with sea salt and freshly ground pepper
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