Thai MK Duck With Green Noodles

Mix the Ginger, Sugar and Five Spice and rub on the Meat side of the Duck, Try to avoid any touching the skin

Turn the duck over and brush the red food colouring on the skin and allow to air dry for about 5 mins

Brown the Skin in a hot pan to render the Fat about 4-5 mins. Then I Vacuum seal and Sous Vide at 76.7 for 8 hours OR Pre Heat oven 210c then Roast the duck Skin side up in oven for 15-20 mins depending how well done you like the duck.

For the Sauce Pound the Peppercorns or blitz in a spice grinder. Then add Garlic and Cilantro and blitz into a paste.

Add The Soy Bean Paste, Ginger and Five Spice. and mix together.

Heat a small Pan add a little oil and quickly fry off the spice mix for about 1-2 mins until aromatic then add the duck stock, coconut milk, Soy and honey. Simmer for 5 mins mixing all together.

To Serve I use Green Noodles with the Duck on Top and then spoon over some of the amazing sauce.