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!

Friday, 29 July 2016

Pineapple Duck with Pepper Jelly.



 Pineapple Duck with Pepper Jelly.

Delicious gamy and juicy duck breasts pan seared to crisp up the skin then stir fried in sweet and spicy pepper jelly. A very big thank you to the Mobile Crew for this lovely  jelly. 

    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.
The duck doesn't need to be cooked through.
Leave to rest and slice thinly.

   The Vegetables.
-2 cloves chopped garlic,
-1 sliced onion,
-200g sliced sugar snap peas,
-200g pineapple cut into chunks,
-2 sliced carrots.

   The sauce.
In a bowl, put in
-1tsp cornflour,
-2tbsp soy sauce,
-2tbsp pepper jam,
-1tbsp oyster sauce,
-1tbsp Shaoxing rice wine,
-1/2tsp caster sugar,
-2tbsp water.
Mix well to combine.

In a wok, with a tablespoon of vegetable oil, stir fry
-the vegetables.
Cook, stirring occasionally until vegetables have softened, add
-sliced duck,
-the sauce.
Cook, stirring to coat the duck pieces in the sauce.
Taste and adjust the seasoning.

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