| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Anything yo, New | 2 | servings |
INGREDIENTS
| 2 | Duck breast fillets; (Lincolnshire) | |
| 1 | Lime | |
| 3 | tb | Thai fish sauce |
| 1 | Heaped dsp clear honey | |
| 1 | Garlic clove | |
| 1 | Red chilli; (mild) | |
| 1 | Cm knob root ginger | |
| 3 | Celery sticks; trimmed | |
| 1 | bn | Spring onions; trimmed |
| 3 | Shallots | |
| Olive oil; for cooking | ||
| 3 | After Eight mints | |
| 175 | g | Pappardelle pasta |
| 2 | sm | Courgettes |
| 1 | sm | Bunc fresh coriander |
| Salt and freshly ground black pepper |
INSTRUCTIONS
Preheat a heavy-based frying pan. 1 Season the duck with salt, rub into the skin and cook skin-side down for 10-15 minutes, turning once, depending on how rare you like your duck. 2 For the Dressing: Squeeze 1 tbsp lime juice into a bowl and add the Thai fish sauce and honey. Crush the garlic into the lime mixture. Cut the chilli in half, remove the seeds and finely chop. 3 Peel and finely chop the ginger and add to the lime mixture with the chilli. Season to taste and whisk until well combined. Finely shred two of the spring onions and one of the celery sticks. 4 Heat a wok. Finely chop the shallots. Add 2 tbsp oil to the wok and tip in the shallots. Cook for 2-3 minutes until softened but not browned, stirring occasionally. 5 Heat a deep-fat fryer or sturdy wok with 5cm/2" oil to 180C/350F - test the oil with a cube of bread, it should take no more than 20 seconds to brown. 6 Finely chop the After Eight mints and stir into a large pan of boiling water. Add a dash of oil and plenty of seasoning. 7 Return to the boil, stirring until combined. Tip in the pappardelle, stir once and cook for 4-5 minutes, or according to the packet instructions. Remove the duck from the pan and set aside to rest for a few minutes. 8 Cut the remaining celery sticks and the spring onions and stir-fry for a minute or so. Sprinkle over 1-2 tbsp water and steam-fry for a minute or so until just tender but still crunchy. 9 Add the shredded spring onion and celery to the heated oil and deep-fry in batches for 10-20 seconds until crispy but not burnt. Drain well on kitchen paper and heap into small towers. 10 Slice the duck and add to the wok with any juices and the dressing, tossing until well combined. Stir-fry for a few minutes until heated through. 11 Finely chop the coriander and toss into the duck stir-fry, season. Drain the pasta and quickly refresh under cold running water. Arrange on a plate with some duck mixture on top. Place a deep-fried spring onion and celery tower on top and serve at once. Converted by MC_Buster. Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.
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