Beloved Chinese roast duck done Thai-style, which means it comes with a delicious peppery gravy scented with five-spice.
Inspired by MK Suki's roast duck.
Slice thinly for serving, then pour the gravy over the duck and serve with jasmine rice or egg noodles.
We can cook Thai MK Duck With Green Noodles using 20 ingredients and 7 steps. Here is how you achieve Thai MK Duck With Green Noodles.
Ingredients of Thai MK Duck With Green Noodles
- Prepare of For The Duck.
- Prepare 2 of Large Duck Breasts - trimmed of Silver Skin and Excess Skin.
- Prepare 2 Tsp of Chinese 5 Spice.
- You need to prepare 2 Tsp of Dark Brown Sugar.
- Prepare 1 Tsp of Ginger Powder.
- Prepare 4 drops of red food colouring in 3 Tbl Spoon Water (for red Skin - Optional).
- Prepare of For The Sauce.
- You need to prepare 1/2 Tsp of White Peppercorns.
- Prepare 1/4 Cup of coconut Milk.
- Prepare 1 Cup of Duck stock (I use the liquid from the Sous Vide Bag - removed the fat).
- Prepare 3 Cloves of Garlic.
- Prepare 1 1/2 Tbsp of Soy Sauce.
- You need to prepare 1 1/2 Tbsp of Dark Soy.
- Prepare 1/2 Tsp of Five Spice.
- Prepare 1 Tsp of Ginger Powder.
- Prepare 3 Tbsp of Honey.
- You need to prepare 5 Sprigs of Cilantro or coriander.
- Prepare 2 Tbsp of Thai Fermented Soybean Paste (can get at most large or Asian Stores).
- Prepare of White Sesame Seeds Crushed (optional).
- Prepare of Green Noddle's or Rice to serve.
Thai green curry paste is a quick trick for turning a simple dish into an exotic concoction. Once you get the hang of it, you can adjust it to your taste. Make It a Meal: Enjoy this saucy curry with rice noodles or brown basmati rice and a glass of sparkling wine. This page is also available in: Thai.
Thai MK Duck With Green Noodles instructions
- Mix the Ginger, Sugar and Five Spice and rub on the Meat side of the Duck, Try to avoid any touching the skin.
- Turn the duck over and brush the red food colouring on the skin and allow to air dry for about 5 mins.
- 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..
- For the Sauce Pound the Peppercorns or blitz in a spice grinder. Then add Garlic and Cilantro and blitz into a paste..
- Add The Soy Bean Paste, Ginger and Five Spice. and mix together..
- 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..
- To Serve I use Green Noodles with the Duck on Top and then spoon over some of the amazing sauce..
Green curry, with its mellow, creamy green color and rich coconut base, has both fresh and mature flavors. Like new growth on plants, it brings brightness, youthfulness, spring and rebirth to the meltdown of flavors created in the curry paste. Noodles: Cook the noodles in boiling salted water until tender. Slice the duck thinly and arrange on top with any meat resting juices. See more ideas about roast duck, duck recipes, peking duck.
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