What’s For Dinner?
Spicy Roast Duck With Crispy Noodles and Cashews - from Philippa Kingsley
(First star is lowest, fourth star is highest)
Philippa Kingsley is a blond Jewish woman from London who lives in Atlanta and, unlikely as it seems, has become famous for cooking Thai food. Kingsley’s bubbly, fun-loving personality -- she calls herself “the Blonde Thai” -- has translated to popular classes at Cook’s Warehouse and Whole Foods, as well as catering jobs all over the metro area.
Her company, Philippa’s Orient (see link below), sells her line of Thai curry pastes and offers tours of Thailand.
Recently, Kingsley’s recipes were featured in “The Thai Table: A Celebration of Culinary Treasures” (Marshall Cavendish Cuisine, $21.99).
Here's one of her dishes from the book.
-- Bob Townsend, for the Journal-Constitution
Hands on time: 15 minutes Total time: 1 hour and 15 minutes Serves: 6
6 duck breasts (3 to 4 ounces each) washed, patted dry
10 small red (Thai) chiles
8 cloves fresh garlic
4 limes, juiced
4 tablespoons fish sauce (Nam Pla)
4 tablespoons dark brown sugar
1 pound Hong Kong-style pan-fried noodles
1 red onion, sliced thinly
6 green onions, finely chopped
Handful of fresh mint leaves
Handful of fresh cilantro leaves
2 1/2 ounces cashews
In a mixing bowl, pound the red chiles and garlic together in a mortar and pestle. Add the lime juice, fish sauce and brown sugar, mixing until well-combined.
Taste, then adjust sugar if necessary. Marinate duck slices for 1 hour, then drain and set aside.
Separate noodle strands, breaking them into shorter lengths. Heat oil over medium heat and deep-fry noodles until crisp and golden brown. Remove and drain well. Arrange crispy noodles on a serving dish and arrange marinated duck slices on top. Serve garnished with red onion, green onions, mint, cilantro and cashews.
-- Adapted from a Philippa Kingsley recipe in “The Thai Table” by Terry Tan (Marshall Cavendish Cuisine, $21.99)