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When you have thoroughly incorporated the coconut milk and red curry paste, add in the brown sugar and palm sugar and season with fish sauce and a little extra salt. Leave the breasts undisturbed for 10 minutes. Cook in an air fryer or fan-assisted convection oven at 180 degrees centigrade on an open rack which will allow airflow for 10 minutes. Remove the duck from the oven and let stand for 15 minutes before carving. ” Serves 2 . Place a heavy cat iron frying pan on the stove set to a moderate heat. Fry for 3-4 mins until the skin’s crisp and golden, then turn over and fry for a further 6-8 mins until the duck’s cooked to your liking. Slice the duck breasts into 1/8th inch (2-3mm) thick slices. NOTE: Any In-recipe images can be toggled on and off with the camera icons next to the Instructions header. Add the garlic, ginger, and chili and stir-fry until … Slice the pieces and serve with the hot plum sauce. Preheat the oven to about 420 degrees F (230 degrees C). Remove the skin from the duck and discard it. Place the duck breasts, skin-down, onto a cold frying pan or cast iron skillet (do not oil or grease the pan). When cooked remove the duck and drain well on kitchen paper. Cook at 180 degrees celsius for 10 minutes – until the duck breast is pink inside. Clean the marinade off the duck breasts and place skin side down into your air fryer. Then add garlic and brown sugar and continue to pound into a moist paste. Squeeze the lemon halves over the duck and place the lemon pieces inside the cavity of the duck. Place the breasts, skin-side down into a heavy cast iron skillet or frying pan set on low to medium heat. Stir to dissolve out the sugars and then add the tamarind paste for a little tang, continuing to stir until you have a smooth pink-colored curry sauce. Turn again and continue roasting and turning until the duck skin is brown and crisp, all over. Enjoy! To roast the duck you will need a wire rack that can be set into a medium deep tray. Wash and drain duck breast and dab dry with a paper kitchen towel. You may even want to halve medium-sized grapes in order to remove any pips if you prefer not to eat these. Discard any fat and excess liquid from the pan. Cover the duck with a towel or foil and allow to marinate for 406 hours or overnight.Put the duck into a large steamer basket and suspend it over a pan of boiling water, cover with a tight-fitting lid and steam for about 90 minutes, or until the duck is tender and cooked inside (test the juices with a skewer). Smaller cherry tomatoes that can easily fit into your mouth can be used as-is. TastyThais.com is an Amazon Associate and earns from qualifying purchases without any cost to you at all. The Video showing this recipe being cooked is near the top of the page – A convenient Jump Link to the video is below the description under here. Take off the stem and center spine of the kaffir lime leaves and remove the basil leaves from their stems too. Thoroughly dry the duck, inside and out, and rub with salt, pepper and any spices that you want to use. To make the red curry sauce, add some coconut milk into the pan you will use to cook the curry and heat up using a low to medium heat. Turn the heat under the pan to high and cook until the duck skin browns and becomes to crisp. https://thedeepestfry.com/a-simple-and-quick-guide-to-deep-frying-duck Serve immediately with freshly steamed jasmine rice. Add the sambal / Thai chilli paste and continue to fry until it becomes fragrant but Add bell pepper and onion and stir fry 1 min. Add sliced white onion and fry for 1 minute. Wash and rinse the duck using plenty of cold running water. 2 Transfer duck to a large steamer basket. If using an oven then you will need to pre-heat it to temperature before putting the breasts in. Thai dipping sauces vary greatly but this one is our favorite to eat with chicken cooked this way. Turn the slices and sprinkle the other side with sugar. Wait until the skin has started to brown and then flip the breast over and cook the other side for about two minutes on moderate heat and two minutes on high heat. Using a pestle and mortar, pound white peppercorns into a powder before adding chopped coriander/cilantro root, a sprinkle of salt and garlic and pound into a paste. Remove the duck from the oven. Place the orange slices in the hot pan and sprinkle with sugar. If you are not making your own red curry paste then you can liven up shop-bought paste to make it taste so much better. Tip: The air fryer makes easy work of this because of its compact size and instantly ready features. Scrape off the marinade paste from the breasts with your fingers or a flat blade. Serve with freshly cooked white rice, for lunch or dinner. 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