|Boneless skinless duck breast||1 Pound, cut into thin slices|
|Peanut oil||3 Tablespoon|
|Finely chopped shallots||3 Tablespoon|
|Garlic||2 Tablespoon, coarsely chopped|
|Fish sauce||1 Tablespoon|
|Dark soy sauce||1 Teaspoon|
|Lime zest||2 Teaspoon, finely grated|
|Fresh red chilies/Fresh green chilies||3 Large|
|Fresh thai basil||1⁄2 Cup (8 tbs) (large handful)|
|Light soy sauce||2 Teaspoon|
|Shaoxing wine/Dry sherry||2 Teaspoon|
|Sesame oil||2 Teaspoon|
|Corn starch||2 Teaspoon|
|Freshly ground black pepper||To Taste|
1. Cut duck into thin slices. Set aside.
2. To marinade, in a bowl, put duck, add soy sauce, rice wine, sesame oil, salt, corn starch, and pepper. Mix well and let it rest for 15 minutes.
3. Peel lemongrass stalk, and reveal whitish center. Cut it into 2-inch pieces. Crush the flat part and set it aside.
4. Heat wok on high flame, and add oil in it.
5. When wok starts smoking, drop marinated duck pieces in it. Stir fry for about 2 minutes or until the center of meat is slightly pink. Remove duck pieces from wok and set aside.
6. Reheat the oil over high flame. Throw lemongrass, shallots, and garlic in it. Stir fry for about 3 minutes.
7. Add fish sauce, soy sauce, lime zest, chili pepper, and sugar. Stir, and cook for a minute.
8. Return duck pieces into the wok, and give it a good stir. Cook for a couple of minutes.
9. Drop basil leaves and toss to mix.
10. Serve Thai style duck with hot steamed brown rice.
Calories 330 Calories from Fat 168
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 3.8 g19%
Trans Fat 0 g
Cholesterol 87.3 mg29.1%
Sodium 738.9 mg30.8%
Total Carbohydrates 14 g4.7%
Dietary Fiber 1.5 g6%
Sugars 4.8 g
Protein 25 g50.6%
Vitamin A 42% Vitamin C 112.5%
Calcium 8.6% Iron 38.1%
*Based on a 2000 Calorie diet