This Asian dish makes preparing a duck for dinner so easy, and you'll most definitely impress your guests! The juiciness and flavours are divine, and as it’s a slow cooking meal it takes a bit of time, but the steps are very simple.
The roasted cashew nuts bring out an incredible flavour and texture and combine very well with the prawns. The spice mix brings together the unique Asian flavours, and grinding the nuts, spices and raw veggies is quick and easy using the OmniBlend blender.
Chilli is the one ingredient that is open for debate whether you’d want to use more or less, depending on your preference. This recipe is medium hot, as the coconut cream takes some of the heat out of the chillies.
To cook the duck:
1 Whole Duck
4 Lime Leaves
5 C Water
1 ½ Tsp Salt
For the Spice Mix:
1 C Raw Cashew Nuts
2 Tsp Coriander Seeds
1 Tsp Caraway Seeds
2 Thai Green Chillies (seeded)
Appr 8 cm Lemon Grass
2.5 cm Ginger
2 Garlic Cloves
1 Tbsp Dried Shrimps
1/3 to ½ C Duck Stock (from cooking the duck)
To finish of cooking & for serving:
1/3 C Coconut Cream
1 – 1 ½ C Duck Stock (from cooking the duck)
Handful Fresh Coriander
Boiled Rice (Thai rice is delicious with this dish as it slightly aromatic)
Steamed Green Beans
Cut the duck into about 10 pieces, starting with the legs.
Put the duck flesh and bones into a large saucepan and cover with the water. Add the lime leaves and salt, and bring to the boil. Leave to simmer for about 40 minutes, until the meat is tender. Take the meat out, and leave the stock to cool.
Remove the duck bones, and discard. Skim off the fat from the stock and set the stock aside for use in the next steps. Return the duck meat to the empty sauce pan.
Soak the shrimps in a cup lukewarm water, set aside.
Toast the cashew nuts with the coriander and caraway seeds in a dry pan until fragrant and browned. Be careful not to burn the cashews.
Prepare the vegetables, and drain the shrimps.
Add the nuts and seeds to the OmniBlend jug, and add the other ingredients for the spice mix.
Remove the cap from the lid, and place the lid on the jug, to be able to use the tamper while blending. Start blending at low speed, increasing to medium and use the tamper to move the ingredients around until you’ve reached a smooth texture. Set aside.
Pour the spice mixture into the saucepan with the duck, and mix thoroughly. Add ½ Cup stock, stir well, and bring to the boil.
Simmer for around 20 minutes, adding small amounts of stock as required, to keep the sauce liquid and runny. You want to the duck to be very juicy.
Add the coconut cream, and heat through.
The dish is now done, and ready to serve! Serve with fragrant white rice and steamed green beans, and garnish with fresh coriander.