Crispy Duck Fillet Thai Style

Crispy Duck Fillet Thai Style

© Michael Rathmayer

Crispy Duck Fillet Thai Style

Crispy Duck Fillet Thai Style

© Michael Rathmayer

Ingredients (Serves 3)

2
duck breasts
  • Cut the duck breasts on the skin side with a very sharp knife in a check pattern - cut into the fat, but not the meat. Salt generously. Place skin side down in a heavy pan (cast iron is best), place on the stove and turn on low to medium heat.
  • First, the fat should render, then slowly fry the breasts until the skin is very crispy. The process may take as little as 30 minutes. About half way through, spoon hot duck fat over the meat side again and again.
  • When skin is very crispy, remove breasts from pan and let them rest for three minutes. Cut into thick strips and serve. Be sure to save the fat from the pan and use it for other recipes!

Asian Red Cabbage-Grapefruit Salad

Ingredients (Serves 3)

1/4
red cabbage
salt
2
grapefruit or oranges
1
clove of garlic, finely chopped
1
Thai chilli, cut into fine rings
1
tablespoon
brown sugar
3
tablespoon
fish sauce
1
tablespoon
water
roasted sesame seeds (optional)
  • Cut the stalk from the red cabbage and shave the leaves into fine strips. Salt well and leave to infuse in a sieve over the sink for at least 30 minutes. Then squeeze out all the liquid.
  • Fillet the grapefruit or orange and retain the juice.
  • In a pestle and mortar crush the garlic, chilli and sugar to a paste, then add fish sauce, grapefruit juice and, if necessary, some water. Stir well.
  • Mix the citrus fillets with the red cabbage.
  • Pour the dressing over everything and sprinkle with roasted sesame seeds if desired.

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