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!

Wednesday, 29 June 2016

Duck Fusilli with Pecan Crumbs.


Duck Fusilli with Pecan Crumbs.

This is the perfect meal to have on this very unseasonably cold day. Not an outright winter warmer dish but light, fresh and full flavoured. An easy midweek meal but the crispy, succulent duck breasts and the spicy crunchy crumbs have turned it into a super duper special plate of delicious food.

Serves 4

Preparation: 
100g of pasta per person.

   The base.
2 cloves chopped garlic.
1 sliced onion.
5 sliced tomatoes.
1 sliced pepper.
4 rashers sliced bacon.

   The seasoning.
1tbsp paprika.
1/2tsp cayenne pepper.
Salt/pepper.
1tbsp balsamic vinegar.
1tbsp soy sauce.

   Pecan Crumbs.
In a frying pan, with 2 tablespoon of olive oil, fry
-2 rashers sliced bacon,
-50g finely chopped bread, 
-50g chopped pecans,
-1tsp cayenne pepper (adjust according to your taste).
Cook, stirring occasionally until golden brown.
Leave aside.

In a large saucepan, with a tablespoon of olive oil, add
-the base ingredients.
Cook, stirring occasionally, until the vegetables have softened, add
-seasoning.
Stir well to combine, add
-cooked pasta.
Cook, stirring occasionally to coat the pasta in the vegetables.
Taste and adjust the seasoning.
Stir through 1tbsp chopped chives.

   The Duck.
2 duck breasts, score the skin, season with salt and pepper.
Place the duck, skin side down, in a large, cold frying pan, without oil, place the pan on medium-high.
Cook for about 2 1/2 minutes on each side.
Place in 200c fan forced for around 7 minutes.
Leave to rest and slice thinly.

   To serve.
Spoon the pasta into a serving dish.
Add the sliced duck.
Top with the pecan crumbs.

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