Thai MK Duck With Green Noodles

Name: Thai MK Duck With Green Noodles
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 Large Duck Breasts - trimmed of Silver Skin and Excess Skin; 2 Tsp Chinese 5 Spice; 2 Tsp Dark Brown Sugar; 1 Tsp Ginger Powder; 4 drops red food colouring in 3 Tbl Spoon Water (for red Skin - Optional); 1/2 Tsp White Peppercorns; 1/4 Cup coconut Milk; 1 Cup Duck stock (I use the liquid from the Sous Vide Bag - removed the fat); 3 Cloves Garlic; 1 1/2 Tbsp Soy Sauce; 1 1/2 Tbsp Dark Soy; 1/2 Tsp Five Spice; 1 Tsp Ginger Powder; 3 Tbsp Honey; 5 Sprigs Cilantro or coriander; 2 Tbsp Thai Fermented Soybean Paste (can get at most large or Asian Stores); White Sesame Seeds Crushed (optional); Green Noddle's or Rice to serve

farang31 @farang31

Lancashire, England

Famous Thai sweet Duck with Spiced Coconut Gravy

farang31 @farang31

Lancashire, England

Famous Thai sweet Duck with Spiced Coconut Gravy

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Ingredients

1 Hour (9 if Sous Vide)

2 servings

For The Duck
2Large Duck Breasts - trimmed of Silver Skin and Excess Skin
2 TspChinese 5 Spice
2 TspDark Brown Sugar
1 TspGinger Powder
4 dropsred food colouring in 3 Tbl Spoon Water (for red Skin - Optional)
For The Sauce
1/2 TspWhite Peppercorns
1/4 Cupcoconut Milk
1 CupDuck stock (I use the liquid from the Sous Vide Bag - removed the fat)
3 ClovesGarlic
1 1/2 TbspSoy Sauce
1 1/2 TbspDark Soy
1/2 TspFive Spice
1 TspGinger Powder
3 TbspHoney
5 SprigsCilantro or coriander
2 TbspThai Fermented Soybean Paste (can get at most large or Asian Stores)
White Sesame Seeds Crushed (optional)
Green Noddle's or Rice to serve

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Steps

1 Hour (9 if Sous Vide)

1

Mix the Ginger, Sugar and Five Spice and rub on the Meat side of the Duck, Try to avoid any touching the skin
2

Turn the duck over and brush the red food colouring on the skin and allow to air dry for about 5 mins
3

Brown the Skin in a hot pan to render the Fat about 4-5 mins. Then I Vacuum seal and Sous Vide at 76.7 for 8 hours OR Pre Heat oven 210c then Roast the duck Skin side up in oven for 15-20 mins depending how well done you like the duck.
4

For the Sauce Pound the Peppercorns or blitz in a spice grinder. Then add Garlic and Cilantro and blitz into a paste.
5

Add The Soy Bean Paste, Ginger and Five Spice. and mix together.
6

Heat a small Pan add a little oil and quickly fry off the spice mix for about 1-2 mins until aromatic then add the duck stock, coconut milk, Soy and honey. Simmer for 5 mins mixing all together.
7

To Serve I use Green Noodles with the Duck on Top and then spoon over some of the amazing sauce.

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Cooksnaps

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farang31 @farang31

on November 28, 2020 04:16

Lancashire, England

Well I started with Cookpad during Covid....... Guess alot of us did, Amazing Site great to share with passitionate people. I have no formal training but have eaten in some of the best fine dinning restraunts in the world and also learnt from My mum and Grandma with "a pinch of" and "about a handfull" - if we share we love. ENJOY :P