Creative Cooking for the Global Kitchen

Award winning executive chef David Jean Marteau has been cooking and travelling around the world for over 20 years. David’s recipes aim to awaken the senses, turn the ordinary into the spectacular and educate the palettes of his international clientele. Not satisfied with the traditional, well known recipes of western cuisine, he reshapes, reconstructs and delivers on his promise of great food for the most astute food critic to the homegrown foodies looking to spice up their cooking.

Posts tagged duck

May 29

May 22
I love to cook curry dishes, but as usual, when cooking at home, we do have the tendancy of cooking the same thing, either from lazyness or because we master such and such recipe. So for a change i decided to do a duck curry, which i simply served with steamed jasmine rice.
here is the recipe:
½  duck cut into chunks  
1tbsp Thai red curry paste 
2 tbsp vegetable oil 
1/2 sliced red onion 
1 chopped garlic clove 
1 tbsp chopped ginger 
50 g white radish 
3 spring onions, chopped 
300 ml duck stock 
200 ml coconut milk 
1 chopped red chili 
juice of 1 limes 
1 Kafir lime leaf 
handful of coriander leaves 
1 tbsp fish sauce 
Preparation:
Marinate the duck with the red curry paste. In the wok, on medium high, place the oil and warm up. Slowly  add the duck and fry until it starts to become of light brown color, for about 12 minutes. Remove the duck from the wok and set aside. In the same wok, add the onion, garlic, ginger, white radish and the spring onions, gently sauté for about 2 minutes.. Pour in  the duck stock, coconut milk, chili, lime juice, Kafir lime leaf and the coriander. Gently simmer the sauce and reduce to a low heat and add the fish sauce. Reduce the heat and add the duck to the sauce and cook until tender for about 15 minutes. Serves 4  
Please share out some other informations/recipes, or crazy ideas you did/might have done with it, in the wonderful world of culinarians.
Culinary yours
David Marteau
Global Chef
My latest cookbook on Amazon.com:
http://www.amazon.com/Creative-Cooking-Global-Kitchen-International/dp/0986812501
 
 
Web site: www.davidmarteau.com
 
Facebook page: https://www.facebook.com/ChefDavidM
 
Twitter : https://twitter.com/DavidMarteau
 

I love to cook curry dishes, but as usual, when cooking at home, we do have the tendancy of cooking the same thing, either from lazyness or because we master such and such recipe. So for a change i decided to do a duck curry, which i simply served with steamed jasmine rice.

here is the recipe:

½  duck cut into chunks 

1tbsp Thai red curry paste

2 tbsp vegetable oil

1/2 sliced red onion

1 chopped garlic clove

1 tbsp chopped ginger

50 g white radish

3 spring onions, chopped

300 ml duck stock

200 ml coconut milk

1 chopped red chili

juice of 1 limes

1 Kafir lime leaf

handful of coriander leaves

1 tbsp fish sauce

Preparation:

Marinate the duck with the red curry paste.

In the wok, on medium high, place the oil and warm up. Slowly  add the duck and fry until it starts to become of light brown color, for about 12 minutes. Remove the duck from the wok and set aside.

In the same wok, add the onion, garlic, ginger, white radish and the spring onions, gently sauté for about 2 minutes..

Pour in  the duck stock, coconut milk, chili, lime juice, Kafir lime leaf and the coriander.

Gently simmer the sauce and reduce to a low heat and add the fish sauce.

Reduce the heat and add the duck to the sauce and cook until tender for about 15 minutes.

Serves 4  

Please share out some other informations/recipes, or crazy ideas you did/might have done with it, in the wonderful world of culinarians.

Culinary yours

David Marteau

Global Chef

My latest cookbook on Amazon.com:

http://www.amazon.com/Creative-Cooking-Global-Kitchen-International/dp/0986812501

 

 

Web site: www.davidmarteau.com

 

Facebook page: https://www.facebook.com/ChefDavidM

 

Twitter : https://twitter.com/DavidMarteau