Thai Basil Duck Recipes

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

DUCK & THAI BASIL STIR FRY

Steps:

• Bring a saucepan ½ filled with water to boil and blanch the duck breasts in the water for 2 minutes. Remove from the water, drain through a sieve and run some cold water over the top of the duck to cool. Dab the duck breasts dry with some clean kitchen paper and then put the duck breasts skin side down in a cold frying pan and turn the heat up to a medium - high heat. Cook for around 3-4 minutes until the skin is golden brown and then remove from the pan.
• Next, slice the duck into 2mm thick slices and massage the marinade ingredients well into the meat.
• Finely slice the red onion set aside ready for the stir fry along with the sugar snap peas.
• In a large wok on medium high heat, add about 1 tbsp of vegetable oil and fry the
• red onion and sugar snaps for 1-2 minutes. Add the sambal / Thai chilli paste and continue to fry until it becomes fragrant but not yet browned. Then turn the wok onto a high heat add the duck and stir-fry for 1 minute. Lastly, add the coconut water and fish sauce and cook until the sauce is reduced by about half. Lastly, just before serving, add the Thai basil.
• Serve in a large bowl, and garnish with extra herbs, chilli and crushed peanuts.

THAI BASIL DUCK

Steps:

• Season duck breasts with salt and pepper. Pan fry duck breasts, skin side down, over medium high heat until skin is crispy and has rendered most of its fat, about 7 mins. Turn and fry another 3 - 5 mins. until internal temperature is 120 deg F. Remove from heat and let rest for about 10 mins. Meanwhile, in a large bowl, mix garlic, chilies/green pepper, fish sauce and oyster sauce (it will be a bit smelly, don't worry). Cut duck into 1/8" slices across the breast. Mix well with the marinade in the bowl. Let stand 30 mins at room temperature. Heat oil in wok or fry pan over medium high heat. Add bell pepper and onion and stir fry 1 min. Add stock and sugar and stir. Add duck mixture and stir. Add basil and stir. Cook until duck is warmed through and cooked to desired doneness. Serve over white or brown Jasmine rice.