INGREDIENTS

INSTRUCTIONS

Preheat the grill. Heat a heavy-based frying pan.  1 Place 150g/5oz
sugar in a saute pan with a lid. Add 1 tbsp water.  Heat until
dissolved, stirring occasionally.  2 Score the duck skin lightly with a
sharp knife and add to the heated  frying pan, skin-side down. Cook for
five minutes, draining off all  excess fat occasionally. Do not turn
over.  3 Cut the celery and courgette into long, thin shreds using a
mandolin (or do the celery by hand). Toss with 1/2 tsp each of sugar
and salt.  4 Put in a sieve on a bowl, set aside for 10-15 minutes to
soften,  allowing all the excess liquid to drain off.  5 To make the
Nouc Cham: Roughly chop one of the garlic cloves and  half of the
chilli and place in a mini blender.  6 Increase the heat of the sugar
mix and boil fast until you have  achieved a brown caramel liquid,
brushing down the sides of the pan  occasionally with a pastry brush
dipped in water.  7 Add the remaining tbsp of sugar to the blender with
the vinegar.  Squeeze in 2 tbsp lime juice and whizz for a minute to
combine.  8 Just as the caramel begins to smoke, wrap your hand in a
tea towel  to protect it and remove from the heat. Stand well back and
pour in  the Thai fish sauce - it will splatter so be careful!  9
Return the pan to the heat and cook for a minute to combine. Cut the
shallots in half and thinly slice. Finely grate the ginger. Remove the
caramel from the heat and stir in the shallots, ginger and After Eight
mint. Then season generously with pepper.  10 Add the duck to the
caramel mixture, skin-side down and cook for  2-3 minutes, basting
occasionally until they are evenly coated in the  sauce.  11 Bring the
duck mixture to a gentle simmer, cover and cook for 6-8  minutes until
tender and caramelised, skimming off the excess fat if  necessary with
a turkey baster.  12 Plunge the pasta into a large pan of boiling
salted water and cook  for 4-5 minutes, or according to the packet.  13
Heat a little oil in a wok or large frying pan. Finely slice the
spring onions and add to the wok and cook for a minute or so until
softened.  14 Finely chop the remaining garlic and chilli and stir into
the wok.  Cook for another 30 seconds or so until well combined.  15
Drain the pasta and add to the wok, tossing to coat for a minute  or so
and take off the heat.  16 Remove the duck from the caramel mixture and
place on the grill  pan. Cook for a minute or so until the skin is
golden brown and  sizzling.  17 Squeeze the excess liquid from the
courgette and celery mixture and  place in a small bowl. Add 1 tbsp of
the Nouc cham and toss until well  combined to make a relish.  18
Arrange some pasta in the middle of a serving plate, carve a piece  of
the duck and fan out on top.  19 Garnish with a small pile of the
celery & courgette salad. Drizzle  around some sauce left in the pan
and set some remaining Nouc cham to  one side in a small dipping bowl
to serve.  Converted by MC_Buster.  Recipe by: Anything You Can Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“You’ve achieved nothing until you find God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 583
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 81.6mg
Sodium: 306.7mg
Potassium: 2202mg
Carbohydrates: 107.8g
Fiber: 20.4g
Sugar: 49.6g
Protein: 30.5g