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Red curry duck bowls
Serves 12 Starters and mains
Ingredients
- 12 Thai basil leaves
- 450-500g duck breast fillet
- 1tsp Sichuan peppercorns, roughly ground
- 25g black rice noodles (or any Asian noodles)
- sunflower oil, for deep-frying
For the curry sauce
- 250ml coconut milk
- 125ml chicken stock
- 1-2tsp red curry paste
- 2tbsp grated palm sugar
- 2tbsp Thai fish sauce
- 4 lime leaves, chopped
- juice of ½ lime
To serve
- 2tbsp salted cashews, finely chopped
- red chilli, sliced
- basil flowers (optional)
Method
Preheat the oven to 200C/400F/ Gas 6. Heat 5cm of sunflower oil in a small wok or small, deep saucepan and when hot, add the basil leaves (being careful as the mixture will spit) and fry for 10-20 seconds until crisp. Drain on kitchen paper and set aside.
Season the duck by rubbing 1tsp sea salt and the Sichuan pepper well into the skin. Heat a frying pan and cook the duck, skin side down, for 5 minutes then transfer to a roasting tin and roast for a further 5 minutes skin-side up. Remove from the oven and rest for 10 minutes.
Pour any duck juices into a saucepan and add the coconut milk, stock, curry paste, palm sugar, fish sauce and lime leaves and bring to the boil. Simmer gently for 5 minutes. Add the lime juice and keep hot. Meanwhile, cook the noodles according to pack instructions, drain well, return to the pan and toss with a little oil.
Twirl a spoonful of the noodles and arrange in small, warmed bowls. Thinly slice the duck and place a piece on top of each bowl. Pour over the curry sauce and serve topped with the crisp leaves and salted cashews. Garnish with the chillies and basil flowers, if using.
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