Wok-fried Duck Breast with Coconut Milk, Coriander and Egg Noodles

Pàt òk bpèt gàp nám-gà~tí bai pàk-chii lɛ́ bà~mìi

ผัดอกเป็ดกับน้ำกะทิใบผักชีแลบะหมี่

Ingredients:

600g duck breast (òk bpèt อกเป็ด), skin on, trimmed, cut into strips

2 garlic cloves (grà~tiiam กระเทียม), chopped

1 lemongrass stalk (dtà~krái ตะไคร้), soft part only, finely sliced

1 long red chilli (prík-chíi-fáa พริกชี้ฟ้า meaning point to the sky), sliced on the diagonal

1/3 cup coconut oil (nám-man-má~práao  น้ำมันมะพร้าว)

2 Thai shallots (hɔ̌ɔm-dɛɛng หอมแดง), cut into 1cm slices

1 1/4 cups coconut milk  (nám-gà~tí น้ำกะทิ)

2 tbsp fish sauce (nám-bplaa น้ำปลา)

1 tbsp oyster sauce (nam man hoi น้ำมันหอย)

1 tbsp tamarind water (nám-má~kǎam น้ำจิ้มมะขาม)

1 tbsp palm sugar (nám-dtaan น้ำตาล)

2 cups cooked egg noodles (bà~mìi บะหมี่)

1/4 cup golden-fried, crispy Thai shallots (hɔ̌ɔm-dɛɛng grɔ̀ɔp หอมแดงกรอบ)

1/2 cup coriander leaves (bai pàk-chii ใบผักชี)

Serves 4

Method:

1. Place the duck, garlic, lemongrass and chilli in a bowl and mix well.

2. Place 3 tbsp of coconut oil in a hot wok over a high heat. Add duck mixture in batches and stir-fry for 1-2 minutes or until cooked, then remove the duck.

3. Add remaining oil and sliced shallots to wok and stir-fry for 1-2 minutes or until light golden. Return the duck mixture to wok, add the coconut milk and bring to the boil. Reduce heat and simmer for 1-2 minutes.

4. Add the fish sauce, oyster sauce, tamarind water and palm sugar. Simmer for a few minutes. Check seasoning and flavour balance.

5. To serve, place some egg noodles in four bowls. Place the wok-fried duck on top and garnish with the crispy shallots and coriander leaves.