Thai Sweet Hot Duck With Garlic And Mint
|Boneless duck breast halves||1 1⁄2 Pound (3 Pieces, Skin On)|
|Peanut oil||1 Teaspoon|
|Chicken stock/Low salt chicken broth||1 Cup (16 tbs)|
|Light corn syrup||2 Teaspoon|
|Star anise powder||1 Teaspoon|
|Serrano chilies||5 , stemmed, seeded and thinly sliced|
|Garlic||10 Clove (50 gm), thinly sliced|
|Fresh lime juice||3 Tablespoon|
|Fish sauce||2 Tablespoon (Nuoc Cham)|
|Lettuce||1 (For Lining A Platter)|
|Chopped fresh mint||1 Cup (16 tbs)|
In a nonstick saute pan, brown the skin sides of the duck breasts in the oil over moderate heat for 3 minutes.
Add the chicken stock, corn syrup, star anise, chilies, garlic, lime juice, and fish sauce.
Cook over moderate heat for 5 to 7 minutes or until the sauce is slightly thick and the duck is still pink in the center.
Remove the duck, leaving the sauce in the pan over very low heat.
Place the duck on a cutting surface and let stand at room temperature for 5 minutes before slicing.
Slice the breasts on the diagonal into thin slices.
Lay the lettuce leaves on a serving platter, and place the sliced duck on top of the lettuce.
Mix the mint into the sauce.
Drizzle over the duck, and serve at once.