Roasted Asian Duck, Served in Three Courses

Have fun preparing this mushroom dish!

Put the whole duck in boiling water for 1 minute. Dry, varnish with caramel, sesame oil, tamarind juice and oyster sauce. Stuff with galangal, lemongrass, onion and lime. Roast leisurely in the stove for 40 min.

Remove duck legs, cut one third into tender strips for soup. Chop 2/3 into small pieces and stir through with cilantro, oyster sauce and chili, stuff into lettuce leaves. Remove the duck breast from the bone and keep warm. Save the bones and meat scraps for the soup.

Sauté Chinese cabbage with oyster mushrooms and onion, deglaze with duck soup, season and thicken. Add caramel, tamarind juice and black vinegar to gravy and drain.

Slice duck breasts thinly and arrange on collard greens.

For the soup, cut some of the roasted duck legs into strips and save as a garnish for the soup.

Sauté the ingredients for the curry paste in oil until hot, cook to a firm paste and grind. Pour in coconut milk and duck or chicken broth and simmer gently for about 10 minutes with the remaining bones of the removed whole roasted duck. Then drain and thicken lightly with cornstarch flour.

Mix the duck coconut soup with the meat and bring to the table with the chowder.

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