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Ingredients :
Serves 4
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4 small boneless duck breasts, with skin
on, thinly sliced on the diagonal
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1 tsp salt
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4 tbsp tamarind pulp
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4 shallots, peeled and chopped
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2 garlic cloves, peeled and chopped
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2.5cm / 1 inch piece fresh root ginger,
chopped
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1 tsp ground coriander
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3 large red chilies, deseeded and chopped
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½ tsp turmeric
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125ml / 4 fl oz vegetable oil
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227g can bamboo shoots, drained, rinsed
and finely sliced
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salt and freshly ground black pepper
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sprigs of fresh coriander, to garnish
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freshly cooked rice, to serve
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Method :
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Sprinkle the duck with the salt, cover
lightly and refrigerate for 20 minutes.
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Meanwhile, place the tamarind pulp in a
small bowl, pour over 4 tablespoons of hot water and leave for 2-3
minutes or until softened. Press the mixture through a sieve into
another bowl to produce about 2 tablespoons of smooth juice.
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Place the tamarind juice in a food
processor with the shallots, garlic, ginger, coriander, chilies and
turmeric. Blend until smooth, adding a little more hot water if
necessary, and reserve the paste.
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Heat a wok or large frying pan, add the
oil and, when hot, stir-fry the duck in batches for about 3 minutes, or
until just colored, then drain on absorbent kitchen paper.
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Discard all but 2 tablespoons of the oil
in the wok. Return to the heat. Add the paste and stir-fry for 5
minutes. Add the duck and stir-fry for 2 minutes. Add the bamboo shoots
and stir-fry for 2 minutes. Season to taste with salt and pepper. Turn
into a warmed serving dish, garnish with a sprig of fresh coriander and
serve immediately with rice.
Nutritional Facts per 100g :
energy 258kcals/1078kj protein 10g carbohydrate 9g fat 20g fiber 0.1g
sugar trace sodium 0.2g
√ cow's
milk-free
√
egg-free
√
gluten-free
√ wheat-free
√ nut-free
√ seafood-free |
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