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Goose liver roast duck with pineapple
May 10, 2009, Sunday
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Print Edition
Print Edition
THE Westin Bund Center Shanghai's Thai chef Somwong Suitum has been a firm advocate of his nation's exquisite fare, introducing scores of local diners to the wonders of the cuisine. If, however, you find a lack of variation in local Thai restaurants, then why not try this trendy, sexed-up old favorite with a luxurious twist.
Foie gras and roast duck make for perfect bedfellows and you can give it a whirl at The Westin's Modern Thai promotion this month or better still, try it at home. Thai ingredients are readily available at supermarkets like Lotus or City Shop, and while you can always cheat by buying the duck cooked, it's still best to prepare the foie gras yourself.
Ingredients:
1 roast duck breast, cut
1/4 piece fresh ripe pineapple, diced
4 cherry tomatoes
2 Thai egg plants, each cut into 4
1 piece green big chili, julienned
10 pieces Thai basil leaf
2 pieces goose liver, sliced
1 tablespoon red curry paste
2 cups coconut milk
1 teaspoon fish sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon cooking oil
Method:
1. Stir fry red curry paste with coconut milk while slowly adding coconut milk until sauce thickens. Add roast duck breast.
2. Add egg plant, pineapple, tomato, chili and seasoning with fish sauce, sugar to test and then basil leaves. Simmer over low heat for flavors to develop (for as long or as short as you like).
3. Put oil into pan over medium heat, sear goose liver and then remove immediately when cooked. Place into duck curry, bring to boil then remove from heat and serve with steamed rice.
Foie gras and roast duck make for perfect bedfellows and you can give it a whirl at The Westin's Modern Thai promotion this month or better still, try it at home. Thai ingredients are readily available at supermarkets like Lotus or City Shop, and while you can always cheat by buying the duck cooked, it's still best to prepare the foie gras yourself.
Ingredients:
1 roast duck breast, cut
1/4 piece fresh ripe pineapple, diced
4 cherry tomatoes
2 Thai egg plants, each cut into 4
1 piece green big chili, julienned
10 pieces Thai basil leaf
2 pieces goose liver, sliced
1 tablespoon red curry paste
2 cups coconut milk
1 teaspoon fish sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon cooking oil
Method:
1. Stir fry red curry paste with coconut milk while slowly adding coconut milk until sauce thickens. Add roast duck breast.
2. Add egg plant, pineapple, tomato, chili and seasoning with fish sauce, sugar to test and then basil leaves. Simmer over low heat for flavors to develop (for as long or as short as you like).
3. Put oil into pan over medium heat, sear goose liver and then remove immediately when cooked. Place into duck curry, bring to boil then remove from heat and serve with steamed rice.
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