- 5ml Vegetable oil.
- 100g Peeled and finely sliced shallot.
- 1 Peeled and crushed garlic clove.
- 20g Peeled and finely shredded ginger root.
- ½ Finely sliced seedless red chilli.
- 100g Sliced red pepper.
- 100g Washed and sliced Shiitake mushrooms.
- 25g Essential Cuisine Duck Glace and/or 40g Essential Cuisine Aromatic Stock Base
- 500ml Hot water.
- 4 Skinless Gressingham duck breasts.
- 1 tbsp Barts red or green Thai curry paste (or to taste).
- 2 Kaffir lime leaves.
- 2 Lightly crushed lemon grass sticks (will be removed).
- 1 tbsp Fresh lime juice.
- Good Twist of freshly ground pepper
- Sea Salt Season to your taste
- 1 tbsp Chopped coriander.
- 1 tbsp Finely shredded Thai basil leaves.
Thai Spiced Duck Broth
Thai Spiced Duck Broth
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following Thai spiced duck broth recipe a try? Serve your broth with some fine vermicelli noodles in a deep pre-warmed bowl.
Ingredients
Method
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.
Whisk the Duck Glace/Aromatic Stock Base into the hot water until fully dissolved, add to the vegetables.
Stir in the Thai curry paste, lime leaves and lemon grass.
Place the duck breasts into the resulting broth and poach gently until cooked through on a low heat.
Remove the duck breasts and cut lengthways into neat strips.
Remove the lime leaves and lemon grass stalks, add the lime juice, stir in hot water to adjust the consistency if required.
Stir the duck strips back into the broth and bring back to the simmer.
Season to your taste with sea salt and freshly ground pepper.
Add the fresh coriander and basil.
Your Essential Cuisine Thai Spiced Duck Broth is now ready to serve.
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