Duck in Hot and Sour Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A Malaysian dish of hot and sour duck, delicious! Ingredients:
4 duck breasts, with the skin, cut into thin slices diagonally |
1/2 teaspoon salt |
4 shallots, chopped |
2 garlic cloves, chopped |
2 teaspoons fresh ginger, peeled and chopped |
1 teaspoon ground coriander |
3 red chili peppers, deseeded and chopped |
1/2 teaspoon ground turmeric |
6 blanched almonds, chopped |
2 tablespoons hot water |
1/2 cup vegetable oil |
Directions:
1. Put the duck slices in a bowl and rub well with the salt. Chill for 20 minutes.
2. Meanwhile, put the shallots, garlic, ginger, coriander, chilis, turmeric, almonds and hot water into a food processor and blend until smooth.
3. In a wok or large saucepan, heat the oil and fry the duck slices in batches for 3 minutes each time. Take out with a slotted spoon and put on absorbent paper to drain.
4. Discard the remaining oil, except for about 2 tablespoons. In this, fry the paste from the blender, stirring continuously, for 5 minutes. Add the meat and keep on stirring for 2 minutes.
5. Taste and add seasoning if necessary. Serve hot with rice or pasta.
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