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CHILLI DUCK DUCK




Source of Recipe


Chilli Duck. Boston, MA


List of Ingredients




1 T. vegetable oil
1 red bell pepper, chopped
1 green bell pepper, chopped
½ red onion, chopped
½ white onion, chopped
1 garlic clove, minced
¾ c. chili-garlic sauce, Rooster brand preferred (available at Asian markets)
¼c. Thai fish sauce (available at Asian markets)
2 T. tamarind powder (available at Asian markets)
¾ c. sugar
1 barbecue roasted duck, about 2-3 lbs. (available at Asian markets)
1 egg, beaten
Flour for dredging
Oil for deep-frying
6-8 basil leaves, coarsely chopped
3-4 Thai bird chilies, sliced

Recipe



In a wok, heat the vegetable oil over moderate heat. Stir-fry the peppers, onions, garlic and chili-garlic sauce until fragrant, 1-2 minutes.
Add the fish sauce, then the tamarind powder and sugar, and simmer, stirring occasionally, 15 minutes. Set aside.
Cut the duck in half and debone. Paint the duck halves with the beaten egg and dredge in flour. Deep-fry until crisp. Drain on paper towels and chop into pieces.
Reheat the sauce, stir in the basil leaves and chilies. Pour over the duck and serve immediately with steamed rice. Makes 2-3 servings.