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2
2
tablespoons
2
8
2
600 ml
250 g
1
1/4
1/4
Marinade :
3
cloves
4
2
tablespoons
Garnishing :
2
sprigs
3
tablespoons
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Duck breast fillet, skinned
Groundnut oil, for frying
Onions, chopped
Dried shiitake mushrooms, soaked and thinly sliced
Small green chilies, finely sliced
Chicken stock
Fresh pineapple, cut into chunks
Long mild red chili, diagonally sliced
Salt
Pepper
Garlic, finely chopped
Shallots, finely chopped
Vietnamese fish sauce
Coriander (cilantro) leaves
Crushed roasted peanuts
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Method :
-
To make the marinade, mix together the
garlic, shallots and fish sauce in a bowl and add the duck fillets.
-
Rub the duck with the mixture, cover and
leave for 3 hours.
-
Heat a little groundnut oil in a wok and
fry the duck and its marinade until the shallots have softened.
-
Add the onions, shiitake mushrooms and
green chilies.
-
Stir fry for 2 minutes, then add the
stock, pineapple and mild red chili.
-
Bring to the boil, season to taste with
salt and pepper.
-
Reduce the heat and simmer, covered for 40
minutes.
-
Serve the duck on warmed plates, garnished
with coriander sprigs and crushed roasted peanuts.
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