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The ingredients needed to make Thai MK Duck With Green Noodles:
- Get For The Duck
- You need 2 Large Duck Breasts - trimmed of Silver Skin and Excess Skin
- Prepare 2 Tsp Chinese 5 Spice
- Take 2 Tsp Dark Brown Sugar
- Prepare 1 Tsp Ginger Powder
- Take 4 drops red food colouring in 3 Tbl Spoon Water (for red Skin - Optional)
- Prepare For The Sauce
- You need 1/2 Tsp White Peppercorns
- You need 1/4 Cup coconut Milk
- Provide 1 Cup Duck stock (I use the liquid from the Sous Vide Bag - removed the fat)
- Use 3 Cloves Garlic
- You need 1 1/2 Tbsp Soy Sauce
- Take 1 1/2 Tbsp Dark Soy
- Take 1/2 Tsp Five Spice
- Provide 1 Tsp Ginger Powder
- Get 3 Tbsp Honey
- Prepare 5 Sprigs Cilantro or coriander
- Get 2 Tbsp Thai Fermented Soybean Paste (can get at most large or Asian Stores)
- Provide White Sesame Seeds Crushed (optional)
- Prepare Green Noddle's or Rice to serve
Instructions to make Thai MK Duck With Green Noodles:
- Mix the Ginger, Sugar and Five Spice and rub on the Meat side of the Duck, Try to avoid any touching the skin
- Turn the duck over and brush the red food colouring on the skin and allow to air dry for about 5 mins
- Brown the Skin in a hot pan to render the Fat about 4-5 mins. Then I Vacuum seal and Sous Vide at 76.7 for 8 hours OR Pre Heat oven 210c then Roast the duck Skin side up in oven for 15-20 mins depending how well done you like the duck.
- For the Sauce Pound the Peppercorns or blitz in a spice grinder. Then add Garlic and Cilantro and blitz into a paste.
- Add The Soy Bean Paste, Ginger and Five Spice. and mix together.
- Heat a small Pan add a little oil and quickly fry off the spice mix for about 1-2 mins until aromatic then add the duck stock, coconut milk, Soy and honey. Simmer for 5 mins mixing all together.
- To Serve I use Green Noodles with the Duck on Top and then spoon over some of the amazing sauce.
Noodles soup bowl asian food style. duck noodle soup in thailand. Grilled duck breast with udon noodles and vegetables. top view. copy space. Thai green curry paste is a quick trick for turning a simple dish into an exotic concoction. Go easy on the spice mixture at first–it's kickin' hot. Once you get the hang of it, you can adjust it to your taste.
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