How to Cook Appetizing Thai MK Duck With Green Noodles

Thai MK Duck With Green Noodles. Chinese Roast Duck - Thai Style (MK Suki Duck) เป็ดย่าง MK Braised Duck with Egg Noodle Soup - Mì Vịt Tiềm. Thai MK Duck With Green Noodles.

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Ingredients of Thai MK Duck With Green Noodles

1. You need of For The Duck.
2. It's 2 of Large Duck Breasts - trimmed of Silver Skin and Excess Skin.
3. Prepare 2 Tsp of Chinese 5 Spice.
4. Prepare 2 Tsp of Dark Brown Sugar.
5. It's 1 Tsp of Ginger Powder.
6. You need 4 drops of red food colouring in 3 Tbl Spoon Water (for red Skin - Optional).
7. Prepare of For The Sauce.
8. It's 1/2 Tsp of White Peppercorns.
9. You need 1/4 Cup of coconut Milk.
10. It's 1 Cup of Duck stock (I use the liquid from the Sous Vide Bag - removed the fat).
11. It's 3 Cloves of Garlic.
12. Prepare 1 1/2 Tbsp of Soy Sauce.
13. It's 1 1/2 Tbsp of Dark Soy.
14. Prepare 1/2 Tsp of Five Spice.
15. Prepare 1 Tsp of Ginger Powder.
16. It's 3 Tbsp of Honey.
17. It's 5 Sprigs of Cilantro or coriander.
18. You need 2 Tbsp of Thai Fermented Soybean Paste (can get at most large or Asian Stores).
19. You need of White Sesame Seeds Crushed (optional).
20. It's of Green Noddle's or Rice to serve.

Thai green curry paste is a quick trick for turning a simple dish into an exotic concoction. Once you get the hang of it, you can adjust it to your taste. Make It a Meal: Enjoy this saucy curry with rice noodles or brown basmati rice and a glass of sparkling wine. This noodle recipe may look complicated but it's pretty simple to make.

Thai MK Duck With Green Noodles step by step

1. Mix the Ginger, Sugar and Five Spice and rub on the Meat side of the Duck, Try to avoid any touching the skin.
2. Turn the duck over and brush the red food colouring on the skin and allow to air dry for about 5 mins.
3. Brown the Skin in a hot pan to render the Fat about 4-5 mins. Then I Vacuum seal and Sous Vide at 76.7 for 8 hours OR Pre Heat oven 210c then Roast the duck Skin side up in oven for 15-20 mins depending how well done you like the duck..
4. For the Sauce Pound the Peppercorns or blitz in a spice grinder. Then add Garlic and Cilantro and blitz into a paste..
5. Add The Soy Bean Paste, Ginger and Five Spice. and mix together..
6. Heat a small Pan add a little oil and quickly fry off the spice mix for about 1-2 mins until aromatic then add the duck stock, coconut milk, Soy and honey. Simmer for 5 mins mixing all together..
7. To Serve I use Green Noodles with the Duck on Top and then spoon over some of the amazing sauce..

Combining crispy egg noodles and succulent duck in five spice seasoning, makes this dish Cut the duck into thin slices and arrange on plates with the asparagus and garlic. Spoon a little hot sauce over and top with the crispy noodles. Duck Garlic Roasted duck stir-fried with thin soy sauce, garlic, mushrooms and scallions, complemented with Vegetable Pad Thai Pad Thai noodle stir fried with mixed vegetables, egg and tofu. Green Curry Thai green curry in coconut milk, with string beans, bamboo shoots, eggplants. Authentic Thai noodle in the North of Thailand.

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