From The Thai Table: A Celebration of Culinary Treasures
Originally by Philippa Kingsley, Marshall Cavendish
When Philippa Kingsley decamped to Atlanta, Georgia, from her former home in the Hague (Dutch taste buds were never quite the same again), she did not miss a single “fiddle dee dee” cooking Thai food in America’s deep South. She pops up every so often in local food magazines and is very active on the Board of the Thai Association of Georgia.
For this recipe, roasting the bird is straightforward enough, and there are various ways to do this, depending on taste. And fear not: The sky will not fall if you purchase a ready-roasted duck or a portion of breast, as it saves effort and time. However, Kingsley urges the cook to start from scratch.
6 duck breasts
7 ounces dried egg noodles
Cooking oil for deep-frying
1 red onion, peeled and finely sliced
1 handful of mint leaves
1 handful of coriander leaves
3 1/2 ounces of unsalted roasted cashew nuts
1 cup lime juice
8 tablespoons northern chilli paste
3 tablespoons fish sauce
1 tablespoon dark brown sugar
1. Wash duck breasts, then pat dry with paper towels.
2. Preheat oven to 475°F for 15 minutes. Fill a deep baking dish with 2 1/2 cups cold water. Place a roasting rack over baking dish, and arrange duck breasts on top. Roast duck for 20 to 30 minutes. Duck meat should be cooked to medium-well done. Remove, and leave to cool. Cut into thin slices.
3. Combine ingredients for marinade in a mixing bowl, and mix well. Place duck slices in to steep in the marinade for 1 hour, then drain, and set aside for 1 hour. Again, drain, and set aside.
4. Separate noodle strands, using your hands to break them up into short lengths. Heat oil over medium heat, and deep-fry noodles until crisp and golden brown. Remove, and drain well.
5. Arrange crispy noodles on a serving dish, and arrange marinated duck slices on top. Serve garnished with red onion, spring onions, mint and coriander leaves, and cashew nuts.