So, a week ago or so, hubby excitedly bought a huge whole duck to roast for Sunday lunch. Since it was about 1.9 kg’s, with a surprisingly good amount of meat on this bird, I had the breasts of the roasted duck leftover for the next day.
If you like Asian flavors, this recipe of Asian Duck Broth is right up your alley. My version turned out less “brothy” as I’d hoped, but you can easily bulk up the liquid with more beef stock.
It consists of an amazingly flavorsome Asian inspired broth, made with fresh garlic, ginger, chili, soy sauce and beef stock – served with pad Thai rice noodles, sautéed exotic mushrooms, mange tout peas, carrots and of course tender duck breasts, garnished with fresh coriander.
I have since made this dish twice, by replacing the duck breast with tender pan fried chicken fillets. You can also add a handful of sprouts to your dish before serving – adding more Asian elements. Double up on the broth if you want your meal transformed into a delicious warming soup for winter. Happy cooking!
| Prep Time | 15 min |
| Cook Time | 20 min |
| Servings | people |
- 2 duck breasts
- 10 ml olive oil
- 2 tablespoons freshly grated ginger
- 2 cloves garlic
- 3 bird eye chili
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 1 cup beef stock
- 150 gr exotic mushrooms
- 3 carrots
- 1 cup mange tout peas
- 200 gr pad thai noodles
- fresh coriander to serve
- salt and black pepper to season
Ingredients
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- Preheat the oven to 190 degrees Celsius.
- First off, if you have fresh duck breasts, score the skin carefully.
- Heat an oven safe grill pan and sear the duck, skin side down, until it becomes crisp and brown.
- There will be lots of fat. Render what you can.
- Turn the breast over and pan fry for another 2 minutes.
- Place the pan in a hot oven and roast skin side up for another 2 minutes until the meat is done.
- Normally, pan fried duck breasts should be served medium and not well done.
- When your duck breasts are cooked, slice them into strips and set aside.
- Heat the olive oil in a saucepan and add the ginger and garlic by grating them fine. Add the chopped chili and sauté for a few minutes.
- Deglaze the pan by adding the soy sauce, balsamic vinegar and beef stock. Allow to simmer for 3 minutes and transfer the broth to a heat safe bowl.
- Add the mushrooms, you can chop them if you want, and mange tout peas – with a glug of olive oil – and stir fry them until hot and tender. Season.
- Peel and slice the carrots fine, and set them aside to serve with the finished dish. This gives a lovely crunch to the meal.
- Prepare your rice noodles as per packet instructions.
- Ready to plate? Use deep bowls; place the noodles at the bottom, followed by the mushrooms and mange tout peas.
- Carefully pour the broth over the ingredients, arrange the sliced duck breast and carrots on the plate, topped with fresh coriander and more broth if needed.
