Recipe Inspiration

Ingredients...

10ml vegetable oil

250g peeled and finely sliced shallot

2 peeled and crushed garlic cloves

50g peeled and finely shredded ginger root

1 finely sliced seedless red chilli

250g sliced red pepper

250g washed and sliced shitaki mushrooms

25g Essential Cuisine Chicken Stock Mix

75g Essential Cuisine Asian Aromatic Base

1.2ltrs hot water

10 skinless gressingham duck breasts

2tbsp red or green gluten free Thai curry paste

5 kaffir lime leaves

5 lightly crushed lemon grass sticks

2tbsp fresh lime juice

Good twist of freshly ground pepper

Sea salt, season to your taste

2tbsp chopped coriander

2tbsp finely shredded Thai basil leaves

Method...

1. Heat the oil in a suitably sized saucepan, gently fry the shallots and garlic until soft but with not too much colour. Stir in the ginger, chilli, red peppers and mushrooms

2. Whisk the Essential Cuisine Chicken Stock Mix and Essential Cuisine Asian Aromatic Base into the hot water until fully dissolved, add to the vegetables

3. Stir in the Thai curry paste, lime leaves and lemon grass

4. Place the duck breasts into the resulting broth and poach gently until cooked through on a low heat

5. Remove the duck breasts and cut lengthways into neat strips

6. Remove the lime leaves and lemon grass stalks, add the lime juice, stir in hot water to adjust the consistency if required

7. Stir the duck strips back into the broth and bring back to the simmer

8. Season to your taste with sea salt and freshly ground pepper