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Orange Duck with Nam Jim Salad and Crispy Pancakes
Recipe by Brent Draper
This duck pancake recipe with fresh Nam Jim salad and dressing will take you on a flavour journey and leave you wanting more!
- Steps
- Ingredients
Ingredients
Duck Marylands and Duck Sauce
Crispy Pancakes
Pickled Carrot and Cucumber
Orange Glaze
Green Nam Jim Dressing
Green Nam Jim Salad
Crispy Curry Leaves
For frying
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Steps
- For the Duck Marylands and Duck Sauce, place ingredients into the bowl of a pressure cooker. Seal and cook under high pressure for 30 minutes.
- Once cooked, allow Marylands to cool slightly in the cooking liquid. Transfer to a tray and place in fridge.
- Transfer cooking liquid into a medium saucepan. Spoon excess fat from the surface. Boil until reduced and slightly thickened, about 45 minutes. Remove from the heat and season with salt and lime juice, to taste.
- For the Crispy Pancakes, place ingredients in a medium bowl and mix to a rough dough. Turn out onto a clean work surface and knead for 3 minutes to achieve a soft smooth dough. Invert bowl to cover dough. Allow to rest for 30 minutes.
- Divide mixture into 8 equal portions. Roll tightly into balls, cover with a clean tea towel and let rest for 10 minutes.
- Roll out on a lightly floured bench to a thickness of 3 mm.
- Heat a large frypan on medium high heat. Drizzle with oil and cook each pancake for 2 minutes on each side, until brown, crispy and slightly puffed. Remove from pan and season lightly with salt.
- For the Pickled Carrot and Cucumber, julienne the carrot and cucumber and place into a bowl.
- Place remaining ingredients into a small saucepan and bring to boil. Set aside to cool slightly then pour over the carrot and cucumber. Set aside for 30 minutes then drain well. Reserve in the fridge.
- For the Orange Glaze, place ingredients in a small saucepan and simmer until reduced and slightly sticky, about 20 minutes. Pass through a fine sieve into a bowl and set aside.
- For the Green Nam Jim Dressing, place ingredients into a food processor and process until thoroughly blended. Set aside in the fridge.
- For the Salad, place ingredients into a bowl and mix gently. When ready to serve, pour dressing over the top and toss through.
- For the Crispy Curry Leaves, heat oil in a medium saucepan to 180oC.
- Carefully add the leaves (the oil will spit) and fry for 30 seconds. Remove from the oil and place onto paper towel.
- To serve, heat a large pan with 2 tablespoons oil over medium heat. Once hot, add the Marylands and turn in the pan, basting regularly with the Orange Glaze, until caramelised. Arrange duck on a serving plate. Spoon some Duck Sauce over the top and finish with some crispy curry leaves. Serve with pancakes, pickles, salad and dressing on the side.
