Duck with ginger and lemongrass
The aim of this blog is not just inform our customers about what we are doing at Chozen but also tell you about trends events and recipes that have an Asian food link. So you will find articles about other restaurants, food we have tried and places we have been to that you may find interesting.
As owner operators we spend quite a bit of time looking at Asian food trends and try to come up with new dishes that we believe can give our customers greater choice. Our chef has recently changed the Red Thai recipe to a more traditional recipe that includes lime leaves and Thai basil. We are trying this out with both our vegetarian option and also adding an extra dish which has Chicken as a protein as opposed to beef. Currently we have the Red Thai Chicken on as a special at London Bridge, Kings X, Cobham and Beaconsfield locations. It’s had some great customer feedback so please give it a go next time you stop in.
Duck has had a real resurgence in the past year or so. It costs about 35% more than chicken so has a similar wholesale price to beef. One dish we particularly like is Duck with ginger and lemongrass. I cooked it at home last week. We plan to try it out as a special in the coming months but if you want to make it yourselves here is the recipe.
All the ingredients for the spice paste, but remember you can cheat and get hold of some great ready-made Thai pastes, never quite as good as all the work below but you need time to purchase & process below J;
- A pinch of ground cinnamon
- 5 black peppercorns
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 5 red chillies, seeds removed, chopped
- 2 shallots, chopped
- 1 tbsp. crushed garlic
- 2.5cm/1in piece fresh ginger root, peeled and chopped
- 3 lemongrass stalks, chopped
- 6 kaffir lime leaves
- pinch turmeric
- splash Thai fish sauce (nam pla)
- splash chilli oil (available from larger supermarkets)
- 1 tbsp. palm sugar (available from Asian supermarkets, substitute brown sugar if unavailable)
For the duck
- 4 duck breasts
- 250ml/8fl oz. chicken stock
- 400ml/14fl oz. can of coconut milk
- salt and freshly ground pepper
- 8 spring onions, finely sliced
- 1 red pepper, seeds removed, sliced
- 16 baby aubergines, halved and griddled (griddling optional)
- Thai sticky rice, cooked according to packet instructions
- fresh coriander leaves, chopped
- 1 lime, cut into wedges
Preparation and Cooking method
- For the spice paste, dry-fry the peppercorns, cumin seeds and coriander seeds in a frying pan without any oil for 4-5 minutes, to release the flavours. Transfer the spices to a pestle and mortar and grind.
- Place the ground spices into a food processor and add the chilli, shallots, garlic, ginger, lemongrass, lime leaves, cinnamon, turmeric, fish sauce, chilli oil and palm sugar and blend to a smooth paste.
- For the duck, score the skin of the duck breasts, season with salt and place into a cold frying pan. Cook over a medium heat, tipping off the fat into a heatproof container as it is released from the duck. (You can keep the duck fat if you wish for roasting potatoes.) Cook the breast for five minutes then turn it over and lightly brown the other side. Remove the duck from the heat and keep warm.
- Meanwhile, place a good tablespoonful of paste into the same pan and cook over a low heat until fragrant.
- Add the stock and coconut milk and bring to the boil.
- Thinly slice the duck breasts and season with salt and freshly ground black pepper. Add the duck slices to the pan and simmer for 2-3 minutes.
- Add the spring onions, red pepper and aubergines and cook for five minutes, or until the aubergines are soft and the duck is completely cooked through.
- To serve, place a mound of rice onto each of four plates. Spoon equal portions of the duck curry over and garnish with chopped coriander and lime wedges.