Stir-fried Duck With Pepper And Thai Basil

Stir-fried Duck With Pepper And Thai Basil

23/08/2015

INGREDIENTS
185 ml (6 fl oz/¾ cup) vegetable oil
2 duck breast fillets, skin on
2 tablespoons fish sauce
2 tablespoons oyster sauce
1 tablespoon white sugar
pinch of ground white pepper
2 garlic cloves, finely chopped
5 cm (2 inch) chunk fresh ginger, peeled and finely chopped
1 large red chilli, thinly sliced on an angle
1 large red onion, sliced into thin wedges
2 strands green peppercorns in brine, drained
large handful Thai basil leaves
steamed jasmine rice, to serve

METHOD
1 Heat the oil in a large non-stick frying pan over high heat. Place the duck, skin side down, in the pan and cook for 10 minutes, or until the skin is golden and crispy.
2 Turn over and cook for another 10 minutes, or until the duck is just cooked through, but slightly pink in the centre.
3 Transfer the duck to a plate, cover with foil and leave to rest for 10 minutes.
4 Combine the fish sauce, oyster sauce, sugar and white pepper in a small bowl.
5 Pour off all but 1 tablespoon of oil from the pan.
6 Add the garlic and ginger and stir-fry for a few seconds, until softened.
7 Now add the chilli, onion and peppercorns and stir-fry for 2-3 minutes, or until the onion has softened.
8 Finely slice the duck, then add to the pan and stir-fry for 1 minute to combine with the other ingredients.
9 Add the fish sauce mixture and stir to combine.
10 Stir in half the Thai basil leaves. Scatter with the remaining basil leaves and serve with jasmine rice.

Food+Beer_Cover-smlRecipes and Images from Food + Beer by Ross Dobson, published by Murdoch Books