Thai Basil Duck Stir Fry

2 duck breasts
½ red onion, finely sliced
1 red chilli, thinly sliced (seeds removed)
150g mangetout or sugar snap peas
Small handful Thai basil leaves
2 tablespoons roasted peanuts, lightly crushed

The Marinade

1 tablespoon fish sauce
2 teaspoons palm sugar
¼ teaspoon turmeric
1 teaspoon sesame oil

The Stir Fry Sauce

1 teaspoon sambal chilli paste
1 tablespoon fish sauce
3-4 tablespoons coconut water

PREPARATION

1. Bring a saucepan of water to the boil and blanch the duck breasts for 1-2 minutes to tighten the skin and remove impurities. Remove and pat dry.
2. Place the duck breasts skin side down in a cold wok or frying pan and slowly bring to heat so the fat renders and the skin becomes crispy.
3. Once the skin is crisp, remove the duck and pour off the rendered fat, reserving a little for cooking.
4. Slice the duck breast into thick strips so each piece keeps some crispy skin.
5. Mix fish sauce, palm sugar, turmeric and sesame oil to create the marinade and coat the sliced duck lightly.
6. Prepare the stir fry sauce by mixing sambal chilli paste, fish sauce and coconut water in a bowl.

COOKING

1. Heat the wok on high with a little duck fat or oil and stir fry the red onion until fragrant.
2. Add the mangetout and toss quickly to lightly sear while keeping them crisp.
3. Add the marinated duck slices and sear for about 20-30 seconds on each side to heat through without overcooking.
4. Pour in the stir fry sauce and allow it to bubble vigorously for a moment so it coats the duck and vegetables.
5. Add Thai basil leaves and fold gently through the stir fry until just wilted.
6. Serve immediately and garnish with crushed peanuts and sliced chilli.

School of Wok Tips

• Blanching the duck tightens the skin and helps it crisp more effectively when seared.
• Start the duck skin in a cold pan to render fat gradually.
• Keep the stir fry quick to avoid overcooking the duck.
• Thai basil should be added right at the end so it keeps its fragrance.

FAQs

Why blanch duck before cooking?
Blanching removes impurities and tightens the skin, helping it crisp when seared.

Can I substitute Thai basil with regular basil?
Yes, but Thai basil provides a more aromatic, slightly aniseed flavour.

What can I serve with this dish?
Steamed jasmine rice works perfectly to balance the rich duck and savoury sauce.