| Ingredients | Direction |
|---|---|
| 2 duck breasts, skin on 2 tbsp Thai red curry paste 2 tbsp vegetable or peanut oil Bunch of scallions, chopped 2 garlic cloves, crushed 2-inc piece fresh gingerroot, grated 2 carrots, sliced thinly 1 red pepper, strips 4 cups chicken stock 2 tbsp sweet chili sauce 3-4 tbsp Thai soy sauce 14 oz canned straw mushrooms |
1. Slah the skin of the duck 3 or 4 times with a sharp knife and rub in the curry paste. Cook the duck breasts, skin-side down, in a wok over high hear for 2-3 minutes. Turn over, reduce the heat, and cook for an additional 3-4 minutes, until cooked thorough. Lift out and slice thickly. Set aside and keep warm. 2. Meanwhile, heat the oil in a wok and stir-fry half the scallions, the garlic, gingerroot, carrots, and the red bell pepper for 2-3 minutes. Pour in the stock and add the chili sauce, soy sauce and mushrooms. Bring to a boil, reduce the heat, and let simmer 4-5 minutes. 3. Lade the soup into warmed bowls, top with the duck slices, and garnish with the remaining scallions. Serve immediately. |