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Cardamom And Orange Duck

Authentic.Thai's picture
Ingredients
  Chinese barbecued roasted duck 3 Pound (1.5 Kilogram)
  Chicken stock 1 1⁄4 Pint (3 Cups/ 750 Milliliter)
  Fresh red chilies 2 Small
  Galangal/Sliced ginger/5 slices bottled galangal 1 1⁄4 Inch
  Lemongrass stalk/1 teaspoon dries lemon grass, soaked in hot water until soft 2 , cut into 3 cm/11/4 inch pieces, bruised
  Whole coriander plants 6 , washed, stems and roots removed, leaves reserved
  Cardamom pod 6 , crushed
  Kaffir lime leaves 4 , torn into pieces
  Orange 1 Large, peeled, all white pith removed from rind, flesh segmented and reserved
  Vegetable oil 1 Tablespoon
  Shrimp paste 2 Teaspoon
  Thai red curry paste 2 Teaspoon
  Garlic 1 Clove (5 gm), finely chopped
  Brown sugar/Palm sugar 1 Tablespoon
  Spring onions 2 , cut into thin strips
Directions

1. Remove meat from duck and cut into bite-sized pieces - reserve bones, skin and as many of the juices as possible. Place reserved bones, skin and juices, stock, chillies, galangal or ginger, lemon grass, coriander stems and roots, cardamom pods, lime leaves and orange rind in a saucepan and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes. Strain liquid and set aside. Discard solids.
2. Heat oil in a wok or large saucepan over a medium heat, add shrimp and curry pastes and garlic and cook, stirring, for 1-2 minutes or until fragrant.
3. Add duck pieces and stir to coat with spice paste. Add reserved liquid and simmer for 3-4 minutes or until liquid reduces slightly. Stir in orange segments, coriander leaves and sugar. Serve scattered with spring onions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Orange
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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