- • 200ml can coconut milk
- • ½ bunch Thai basil leaves, chopped
- • 4 duck breasts, skin scored
- • Micro herbs, to garnish
- PICKLED CUCUMBERS
- • 250ml rice wine vinegar
- • 55g caster sugar
- • 2 Lebanese cucumbers, thickly sliced
- SAMBAL HIJAU (green chilli sambal)
- • 2 long green chillies
- • 4 green bird eye chillies
- • 1 eschallot, chopped
- • 1 green capsicum, chopped
- • 4 garlic cloves, chopped
- • 2 tsp grated palm sugar
- • 1 tbsp coconut oil
- • 2 green tomatoes, chopped
- • 12 lime leaves (stalks removed), shredded
- • Juice of 1 lime
- URAP (mixed vegetable salad)
- • 8 snake beans, cut into 4cm lengths
- • 2 carrots, peeled and julienned and diced
- • 2 red bird eye chillies, chopped
- • 2 eschallots, chopped
- • 2 garlic cloves, chopped
- • 3cm piece galangal, peeled, chopped
- • 10 kaffir lime leaves
- • ½ tamarind paste
- • 1 tsp salt
- • 2 tsp grated palm sugar
- • ½ tsp shrimp paste
- • 2 ½ tbsp coconut oil
- • 250g fresh shredded coconut
- • ½ bunch coriander leaves
- COCONUT RICE
- • 1 ½ cups jasmine rice, washed
- • 1 ½ cups cold water
- • 200ml coconut milk
- • 1 stick lemongrass, bruised, halved
- • 2 bay leaves
- • 2 pandan leaves, knotted
1. To pickle cucumbers, stir vinegar and sugar in a small saucepan over medium heat until sugar dissolves. Remove from heat and stir in cucumber. Set aside to cool.
2. To make the sambal Hijau (green chilli sambal), cook chillies and eschallot in a saucepan of boiling water until tender. Drain, trim away stalks and process with capsicum, garlic and sugar until finely chopped.
3. Heat coconut oil in a large wok and cook chilli mixture until soft and fragrant. Stir in tomatoes and lime leaves. Season with salt and pepper. Cook until tomato is soft. Stir in juice to taste.
4. Remove and set aside half the sambal to serve. Add coconut milk to remaining sambal in the pan, simmer for 5 minutes to infuse and thicken slightly. Stir in Thai basil.
5. To make the urap, cook beans in a large saucepan of boiling salted water until tender. Add carrots for last minute of cooking. Drain and transfer to a bowl of iced water. Drain.
6. Process chillies, eschallot, garlic, galangal, lime leaves, tamarind, salt, palm sugar and shrimp paste to form a fine paste.
7. Heat oil in a large wok over medium heat. Cook paste until fragrant. Stir in grated coconut and cook, stirring, until all the liquid evaporates. Transfer to a bowl and toss through beans and carrots. Cool completely. Stir through coriander.
8. To cook rice, place all ingredients in a saucepan over high heat. Bring to the boil, stirring occasionally.
9. Cover with a tight-fitting lid and reduce heat to low. Simmer for 10 minutes.
10. Remove from heat and stand covered for 5 minutes. Remove lemongrass, bay and pandan leaves to serve.
11. Preheat oven to 180C.
12. Season duck skin with salt. Place in a cold frying pan over medium heat. Cook until skin is golden and crisp. Transfer to the oven for 3-5 minutes. Remove from oven and transfer to a warm plate, skin side up, to rest for 5 minutes. Slice thickly.
13. Serve sliced duck and urap with rice, sauce, pickled cucumbers and sambal.
Recipes and Photo courtesy of Diva Universal