Martin Yan - Aromatic Duck Breasts with Coconut Flavored Rice

Aromatic Duck Breasts with Coconut Flavored Rice

Makes: 4 servings

Ingredients:

2 boneless duck breastshalves
1-1/2 Tbsps. red curry paste
2 stalks lemongrass(bottom 6 inches), crushed
2 stalks lemongrass(bottom 6 inches), crushed
1 Tbsp. cooking oil

For the Coconut Fried Rice:
2 Tbsps. vegetable oil
1/2 cup diced carrotss, blanched
1/2 cup thinly sliced asparagus
1 Tbsp. oyster sauce
2 tsps. sugar
3 cups cold, cooked long-grain rice
1/4 cup unsweetened coconut milk
green onions, thinly sliced
2 Tbsps. purchased glazed walnuts

Cooking:

1. With a knife, make 1-inch wide diagonal cuts across skin of each duck breast half; repeat in opposite direction so knife marks look like crosshatching.

2. Combine duck with red curry paste and lemongrass in a bowl. Spread mixture over duck to coat; cover and refrigerate for 1 hour.

3. Place a wide frying pan over medium heat until hot. Add oil, swirling to coat sides. Place breasts, skin side down, in pan and cook for 8 minutes. Turn breasts and cook for 6 minutes. The skin should be crisp and the meat pink. Remove pan from heat.

4. Prepare rice: Place a wok over high heat until hot. Add oil, swirling to coat sides. Add lemongrass and cook, stirring, until fragrant, about 30 seconds. Add carrots, asparagus, oyster-flavored sauce, and sugar; cook for 1 minute. Reduce heat to medium; stir in rice, separating grains with the back of a spoon. Cook for 2 minutes. Add coconut milk and green onion. Cook, stirring, until heated through.

5. Cut breast meat crosswise into 1/2-inch thick slices. Place rice on a serving plate and arrange breast meat on top. Garnish with walnuts.

Recipe adapted from Martin Yan’s Asian Favorites (Ten Speed Press)
Copyright Yan Can Cook, Inc. 2005