I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Thursday, 3 March 2016

Duck with Orange and Pineapple Sauce.




Duck with Orange and Pineapple Sauce.

Another sweet and fruity duck recipe that's doesn't require much time and effort. The crispy skin is definitely hard to resist.

     For the duck.
In a roast tin, put in
-1kg duck crown, with
-1/2 thickly sliced onion,
-2 cloves crushed garlic,
-1 stick cinnamon,
-2 star anise,
-3-4 cloves,
-salt/pepper.
Roast in 200c fan forced oven for 1 hour. Leave to cool.

   For the sauce.
In a saucepan, put in
-100ml chicken stock,
-150g pineapple chunks,
-juice of 2 oranges,
-salt/pepper.
-2tsp sugar.
Leave to simmer for around 10-15 minutes or until the sauce has reduced.

Carve the duck breasts.
Pan fry the breasts, skin side down, for a couple of minutes until the skin is crispy.
Leave to rest for 5 minutes or so before slicing.

Place on a serving plate with the fruit sauce and your choice of potatoes and vegetables.
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