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Spicy Roast Duck With Crispy Noodles and Cashews - from Philippa Kingsley
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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
Ingredients:
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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
Cooking oil
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
Instructions:
Preheat oven to 475 degrees. Fill a deep baking dish with 2 1/2 cups cold water. Place a roasting rack over baking dish and arrange duck breasts on top. Roast duck for 30 to 40 minutes or until cooked to medium-well doneness. Remove and let cool. Cut into thin slices.
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)
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)
Nutrition:
Per serving: 517 calories (percent of calories from fat, 50), 29 grams protein, 36 grams carbohydrates, 2 grams fiber, 29 grams fat (6 grams saturated), 119 milligrams cholesterol, 161 milligrams sodium.
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Click here for Philippa Kingsley's site