Crispy Roast Duck with Tamarind Ginger Sauce

Crispy Roast Duck with Tamarind Ginger Sauce

ATTRIBUTES:  Dinner, special occasion

PRODUCT USED: Saha Pad Thai Base™

PREP TIME: 10-15 minutes COOK TIME: 25-30 minutes

SERVES: 2-4 

Ingredients:

• 1 large or 2 small duck breasts
• 8 0z (240 g) broccolini
  
• 1-3/4 cup (400 ml) chicken stock
• 1/4 cup (60 ml) Saha Pad Thai Base™
• 2 tbsp (30 ml) ginger, thinly sliced
• 1/4 cup (60 ml) basil, julienned
• 1/2 tsp (2 ml) sesame oil
• 2 tsp (10 ml) fish sauce
• 1 tsp (5 ml) soy sauce 
  
• 1 tbsp (15 ml) unsalted butter
• 1 cup (250 ml) steamed jasmine rice
• salt and pepper to taste

Directions:

1. 1. Score the duck through the skin carefully as to not cut the meat. Season the duck with salt and pepper and rub the seasoning into the skin.
   2. Place a pan on the stove top, but do not yet turn on the burner. Place the duck, skin side down in the pan and turn on the burner to low heat. Cook the duck for 20-25 minutes, making sure the duck stays skin side down. Pout off the rendered fat as it accumulates. When most of the fat has been rendered, remove the duck from the pan and let rest. Pour off any remaining fat.
   3. Return the pan to the stove top over medium high heat. When the pan is hot, Place the duck skin side down and cook for 1 minute. Flip and cook for a further 2-3 minutes. Flip a final time and cook skin side down for 1 minute. Move the duck to a cutting board to rest.
   4. In the same pan the duck was cooked, add the broccolini and stir fry for 2-3 minutes. Add the Saha Pad Thai Base, chicken stock, ginger, fish sauce, sesame oil and soy sauce. Bring this mixture to a boil and then reduce the heat to low and simmer for 5-6 minutes, or until the sauce has thickened. Remove the broccolini and set aside. Remove the ginger and discard. Add the julienned basil and butter and stir until smooth.
   5. Slice the duck thinly and arrange on a plate with the steamed rice and broccoli. Drizzle the sauce over the plate as desired and serve.