Thai Basil Duck Recipes

Steps:

• Heat broiler. Broil duck breasts until skin is crisp and meat is pink, about 5 minutes a side. Allow to rest, then slice diagonally. Alternatively, pan-fry breasts until just pink in center. Slice, and set aside.
• With a fine microplane grater, grate zest of oranges, and set aside. In a wide saucepan, combine creamy top of coconut milk with curry paste. Place over medium-low heat, and whisk to make a smooth paste. Add rest of can of coconut milk, chicken broth, kaffir lime leaves and cardamom.
• If using eggplants, add them to pan with duck pieces. Bring to a boil, then reduce heat to low, and simmer until eggplants are tender, about 15 minutes. Add bamboo shoots, fish sauce and orange zest. Cut one orange into peeled segments. Cut each segment in two, discarding any seeds, and add to curry. Juice remaining orange, and add juice to curry. If using sugar snaps, add them to curry, and cook 1 to 2 minutes. Pour mixture into bowls, garnish, and serve.

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.

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.