To Cook
Fill half of the wok with water and bring it to boil. Slide in e-fu noodle disc and cook till it starts to soften. Switch off fire and continue to stir until noodles are well separated. Drain and runs through tap water. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-1.jpg
Heat oil in clean wok and sauté minced garlic for 30 secs.
Add in shiitake and shimeji mushroom and cook for 2 mins until they are slightly softened.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-2.jpg
Add in chives and bean sprouts. Drizzle the Shaoxing wine around the side of the wok so it sizzles.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-3.jpg
Give it a quick stir around and pour in the chicken stock and dark soy sauce and cook until the sauce starts to boil.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-4.jpg
Toss in the noodles, mushrooms and Luv-A-Duck Peking Duck and stir until well coated with sauce. Cover and let it braise for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/EFM-5.jpg
Add in the Peking duck sauce, sesame oil and white pepper. Stir to coat. Serve hot and garnish with cilantro.
Duck
Braised Duck Taro
To Prep
Wash and dry the duck with a kitchen towel. Brush entire duck with dark soy sauce and let it dry for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-1.jpg
Heat up oil in a large wok. Once it starts to smoke, slide duck in gently and fry for 10 mins. Then turn duck over and fry for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-2.jpg
Repeat for 2 more times until duck is evenly cooked on both sides. Drain and set duck aside.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-3.jpg
To Cook
Remove oil from wok and leave about 3 tbsp in. Sauté the spring onions, ginger, garlic and shallots for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-4.jpg
Pour in glutinous rice wine around and let it sizzle.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-5.jpg
Add in water, the rest of the dark soy sauce, light soy sauce and rock sugar. Let it come to a boil.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-7.jpg
Slide duck in. Once it starts boiling again, switch to low heat and braise duck for 1.5 – 2 hours turning the duck every 20 mins.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-9.jpg
In a separate frying pan, heat up some oil and pan fry the taro pieces until both sides turn golden brown. Set aside.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-10.jpg
Once duck is well braised, remove from wok. Let it cool a little before chopping into smaller pieces.
Slide in the fried taro pieces into wok with the braising liquid and let them braise for 10-30 mins depending on the type of taro. Some taro may cook faster.https://asianinspirations.com.au/wp-content/uploads/2024/01/BTD-11.jpg
Place braised taro piece on serving plate and topped with chopped duck. Garnish with spring onions.
Duck Soba Noodle Soup (Kamo Nanban)
To Make
Make base dashi stock by soaking kombu, water and shiitake mushrooms in a bowl overnight refigerated.
After soaking, pour base stock into saucepan and remove the seaweed and mushrooms from the pot. Add in the dashi, soy sauce, mirin, cooking sake and bonito flakes and bring to boil. Take off heat and leave for 15 minutes, then remove the bonito flakes.
Cut the white section of the spring onions to 5cm length batons and gently char using a grill or torch. Julienne the green parts of the spring onions and place in an ice bath til it curls.
In a cold fry pan, place in duck breast skin side down and cook on medium-high heat until skin is golden brown. Flip the duck breast and pan fry on other side for 2 mins.
Place duck breast onto an oven tray with skin side up, and cook in the oven for a further 5-6 mins.
Once ready, wrap each duck breast with aluminium foil for a few mins. Once ready, slice the duck breasts.
Prepare Hakubaku Organic Soba Noodles as according to the pack instructions.
Divide noodles into bowls, and pour over hot soup and place sliced duck breast on top. Garnish with charred spring onions and spring onion curls.
Duck Noodle Soup (Mi Viet Tiem)
To Make
In a large saucepan, pour in chicken stock, star anise, dried chillies, cinnamon, garlic and ginger. Bring to the boil and then continue to simmer for 30 minutes.
Sprinkle the duck skin with salt, then place skin side down into a cold fry pan. Place onto the stove and turn the temperature to medium. Cook skin side down for 4 minutes until skin becomes crispy. Turn the duck over and continue cooking for another 7-8 minutes until cooked through. Remove the duck from the pan and allow to rest whilst completing the following steps.
Prepare the fresh egg noodles according to the packet instructions.
Add the soy, fish sauce, dark soy and palm sugar to the stock, mix to combine and dissolve the sugar.
Place the pak choy into the soup broth and cook for 2-3 minutes.
Divide the egg noodles between 4 serving bowls and pour in the stock to cover the noodles. Slice the duck into 8 pieces and lay 4 pieces on top of the egg noodles per bowl.
Place 2-3 pieces of pak choy onto each bowl, along with sliced chillies, spring onions, bean shoots and coriander leaves.
Peking Duck with Homemade Pancakes
To Make Peking Duck
Dry duck breasts with paper towel then rub with salt, light soy sauce, Shao Xing wine and five-spice powder.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-3.jpg
Next, lay duck breasts flat on a tray skin side up and marinate overnight in the refrigerator.
On the day of cooking, take the marinated duck breasts out of the fridge and leave them on the counter to come down to room temperature.
Meanwhile, heat up the oven to 150°C. Once at room temperature, brush some oil over the skin.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-4.jpg
Heat up a frying pan with a little oil and fry duck breasts skin side down until the skin nicely browns. Remove from the pan and place them on a lined tray. Set your preheated oven to grill/broiler and grill for around 15 mins until the skin turns crispy.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-5.jpg
Remove from the oven and set aside to rest for 15 mins before slicing.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-6.jpg
To Make Pancakes (can be prepared the day before)
Place flour and salt in a large mixing bowl. Slowly pour boiling water over and stir with a pair of chopsticks.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-7.jpg
Once the flour cools a little, using your fingers bring the flour together and knead into a dough. Cover and leave to rest for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-8.jpg
Once rested, knead the dough until smooth and divide into 16 (36g) or 20 (29g) portions. Roll each portion into a ball. Try to be consistent so that the sizes of the pancakes are maintained.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-9.jpg
Take 2 balls, flatten one and brush some oil over the surface. Flatten the second ball and place on top the first flatten ball.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-10.jpg
Using a rolling pin, slowly roll out the dough to be as thin as possible. You can stack the flattened dough by brushing some oil in between.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-11.jpg
Heat up a frying pan and dry fry the pancake. Once it starts to bubble, turn over to the other side.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-12.jpg
Once cooked, peel the 2 pieces of flat pancakes apart as soon as possible or it will be difficult once they are cooled.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-13.jpg
Steam pancakes in a bamboo basket prior to serving.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-14.jpg
To Make Sauce
Take 1 tsp of duck fat and heat it up in a saucepan. Add in hoisin sauce and water and stir until all are well combined.
To Assemble
Spread some hoisin sauce over one pancake. Place some shredded spring onions and cucumber sticks on top of the sauce, then place a slice of duck on top before wrapping up.https://asianinspirations.com.au/wp-content/uploads/2023/02/R02835-Easy-Peking-Duck-with-Homemade-Pancakes-15.jpg
Thai Red Curry Duck
To Make
Wash duck breasts and pat dry with paper towel before scoring the skin with a sharp knife diagonally 3-4 times. Season skin with salt.
Heat a frying pan over high heat for 2 mins. Place the duck breast into the pan and cook skin side down for 5 mins until skin is crisp and golden. Turn and cook for a further 4 mins. Remove and let duck breasts rest in a warm oven at 150ºC.
Heat oil in a shallow pan and stir fry the red curry paste for 1 min. Stir in the kaffir lime leaves, lemongrass, chicken stock, coconut cream, fish sauce, half the cherry tomatoes, pineapple and capsicum, and let it simmer until it begins to smoke.
Add the duck breast to the sauce and simmer for a further 10 mins.
Remove duck from the pan and slice. Plate sliced duck in a bowl with sauce. Garnish with the remaining cherry tomatoes and lemongrass. Ready to serve.
Crispy Skin Duck Breast with Spring Onions, Enoki & Hoisin Jus
To Cook
Combine salt and five spice powder in a bowl. Set aside.
Score the duck breast skin and season with salt. Place skin side down in a cold pan and turn heat to medium. Allow fat to render and continue cooking for 7 mins, until skin is crispy and fat is rendered. Flip and cook on other side for 2 mins, or until duck is cooked, but still pink. Remove from pan and allow to rest.
Add spring onions into the duck fat. Cook until browned, then remove.
Break enoki mushrooms into individual strands. Add a few into the pan in a single layer. Cook in the duck fat until crispy, then remove from pan.
Add Shaoxing wine into pan to deglaze. Allow to cook for 20 secs until alcohol is cooked out. Add chicken broth, soy sauce and hoisin sauce into pan and stir to combine. Allow to cook for 30 secs, then remove from heat.
To Serve
To plate, slice duck lengthwise. Spoon jus onto a plate, then arrange sliced duck breast, spring onions and enoki. Season with five spice salt and garnish with micro herbs.
Double Cooked Duck Leg with Red Curry Sauce (Gang Dang Ped Tord)
To Make Double Cooked Duck Leg
Put all ingredients in a pot. Bring to boil, then simmer for 1:40 hrs.
Drain the poaching liquid.
Leave it until cold then deep fried in hot oil.
To Make Thai Red Curry Sauce
Fried curry paste in medium heat oil until fragrant. Then add half of coconut cream and cook on high heat until oil split.
Add remaining coconut cream and sugar, continue to cook until sugar dissolved.
Add blended pineapple and mix well.
To Make Pineapple Yoghurt Sphere
Put sodium alginate in water, mix well with a blender.
Leave in a fridge for 1 hr.
Mix yoghurt and pineapple together.
Put yoghurt mix in squeeze bottle.
Squeeze the yoghurt mix in sodium alginate water. Take the sphere off then place in water. Set aside.
For Sauteed Spinach
Saute spinach in medium heat oil.
Season with salt and pepper.
To Make Roasted Trusted Tomatoes
Preheat oven at 190°C.
Season tomatoes with salt and pepper.
Put in the oven for 2-3 mins, set aside.
To Make Caramalized Fig
Dip the cut sides with sugar then use a blowtorch to torch until caramelized. Set aside.
To Make Coconut Cream Espuma
Put all ingredients in a pot, stir until well mixed.
Place on medium heat until salt is dissolved (don’t boil coconut cream)
Use a stick blender to blend on highest power until foam appeared.
Use only the foam to serve.
To Serve
Assemble all ingredients together, following your imagination.
Quick Duck Pancakes
To Prep
In a bowl, combine the salt, pepper and five spice powder and then coat the duck breasts. Set the duck aside.
Prepare the pancakes as per the packet instructions and then set it aside under a damp towel or any method to prevent it from drying out.
To Cook
In a pan over a medium heat, fry the duck breasts skin-side down until the skin has become crispy and brown and the fat has rendered.
Flip the breasts over and add in the star anise and continue to fry for another 5 mins or until the meat has become firm to the touch.
Remove the duck breast from the pan and let rest for at least 5 mins before slicing thinly.
To Assemble
On a single pancake, lay a few sticks of the cucumber and spring onions with a couple of the duck breast slices and top with the hoisin sauce before wrapping tightly.
Repeat with the remaining ingredients and serve with more hoisin sauce as a side!
Duck Noodles
To Prep
In a mixing bowl, combine all of the sauce ingredients and stir well.
Bring to a boil a pot of water and blanche the bok choy until they have softened slightly. Remove from the water and set aside before cooking the noodles as per the packet instructions in the same water.
To Serve
Add the noodles in to the mixing bowl of sauce and mix well to coat them. Transfer the noodles in to a serving bowl and spoon over some of the remaining sauce.
Top with the sliced duck and blanched bok choy. Garnish with pickled chillies and serve!
Thai Duck & Dragon Fruit Salad
To Prep
Heat the oven and an oven tray to 200°C.
Dust the duck breasts with salt and pepper on both sides.
To Cook
Add the duck, skin-side down to a non stick pan (no oil). Cook from cold for 4 to 5 mins.
As the heat rises, the fat will render, making the skin crispy. By now the pan is at a medium to hot temperature.
Seal the duck on all sides in the hot pan then place skin-side down on the heated oven tray.
Squeeze a little orange juice onto the upturned meat (not the skin) and return the tray and duck breasts to the oven to finish cooking (6 to 8 mins).
Prepare the dressing by first combining fish sauce, rice vinegar, orange juice and soy sauce with the palm sugar and mix until sugar is dissolved.
Add sesame oil, crushed garlic and grated ginger, mix well, then set aside.
In a large bowl, combine coriander, oak leaf lettuce and watercress with onion. Drizzle with dressing and toss well to cover.
Combine dragon fruit and orange into the bowl to coat and divide the mixture between two bowls for serving.
Remove the duck breast from the oven, place on a cutting board skin-side up and allow to rest for a few mins. The duck is ready when it’s slightly resistant but springy when pressed.
While the duck is resting, scoop the contents of one dragon fruit, and blend with a teaspoon of cane sugar on high to make your smoothie. Pour into glasses and serve with fresh mint to garnish.
Slice the duck into thick pieces so they remain juicy and serve on top of the dragon fruit, orange, coriander and lettuce mix.
Garnish with chopped peanuts and a further drizzle of the dressing. Serve immediately and enjoy.
Duck Satay (Sate Lilit Bebek)
Sate Lilit Bebek
Place all the spice paste ingredients into a food processor, blend until smooth. Use a little water to help blend.
Heat oil in a wok or fry pan and fry the spice paste for 5 mins, stir continuously. Set aside and allow to cool completely.
In a large mixing bowl, combine the duck mince, desiccated coconut, palm sugar, Squid Brand Fish Sauce and cooled spice paste.
Mix together with your hands until well combined and able to hold shape.
Wrap approximately 2-3 tbsp of the mixture around the lemongrass stalk.
Grill on a hot BBQ for about 3-4 mins on each side, until cooked through.
Sambal Kecap
Combine all the ingredients in a blender until smooth.
Pour into serving bowls.
Nasi Kuning
In a large non-stick pot heat oil and cook the onion until golden as about 4 mins.
Add in the rice and remaining ingredients. Stir to combine.
Bring to the boil, cover with lid and reduce heat to a simmer.
Cook for 15 mins.
Remove lid to fluff up rice. Pop lid back on and allow to sit for 5 mins before serving.
Sayur
Heat oil in a large pot and fry the onions, garlic, bacon and chilli for about 2 mins.
Add coriander and tamarind puree, stir to combine.
Add vegetables along with the TCC Premium Coconut Milk, chicken stock powder and pepper. Give it a good stir.
Place the frozen prawns on top, bring to a boil, cover with a lid. Reduce to simmer and cook until the vegetables are just tender.