Method:

​Crispy Duck Breasts
To a pot of boiling water add 1 stick of lemongrass, 250g ginger, 10g salt and about 30mls of dark soya.  (The dark soya gives the duck its beautiful colour) Add the 4 duck breasts – with the skin left on and boil for about 30-40mins or until duck is tender and soft. Rest the duck for about 20 mins or until cool. Then deep fry for about 10 mins in palm oil. Slice as preferred. Thai Food is generally cooked quickly and on very high heat, hence the use of palm oil as this oil can withstand very high temperatures.


Tamarind Juice
Pour boiling water over a regular sized block of tamarind. You can either simmer gently on a low heat to extract all the juices or just let it steep in the boiling water. Pass through a sieve to avoid getting the seeds into the juice.


Tamarind Duck
Heat 50mls Palm oil in a wok. Add the garlic and chillies. As soon as the aroma lifts. Add the Bok Choi, ginger and mixed peppers. Stir fry for a minute. Add the light soya sauce, oyster sauce & sugar. Give it a quick stir then add, the duck, cherry tomatoes, tamarind juice and lemon juice. Stir well and then add the water and cornflour mixture. Serve with jasmine rice/noodles.