Crispy duck panang

If you have never tried Thai crispy duck panang, then you have been missing out on this delicious dish all this time.  We first tried this dish at a Thai restaurant in Vegas and we immediately fell for it. The crispiness of the well seasoned fried duck mixed together with the spicy and lightly sweet sauce of the panang curry lead your taste buds on a wild ride of amazing flavors. We kept on reaching out for more, one piece after another and before we know it, we were on the third bowl of rice. 

Tonight, I recreated this dish per my hubby request for dinner and I've nailed it. He gave me a ten out ten score. We both finished this whole plate in no time, and my hubby already requested me to make it again for the coming weekend.  There goes my diet plan again....Sign!!!

You can use either fresh duck or roasted duck to prepare, as for me I always like to save time (because... I'm lazy) so I detour to the short cut by using the Chinese roasted duck to cook. Since the roasted duck is already well marinated, all you have to do is to dust it in a mixture of flour and deep fry it. However, if you like to start fresh with all of your ingredients, then by all mean use a fresh duck.  You just need to give it sometimes to soak in its marinade and proceed with the same process. Alright, let's get started!

Ingredients:

1. 1 Chinese roasted duck, deboned and cut into 2-3 inch pieces

2. 3 tbsp of corn flour and 1 tbsp of All purpose flour (combined)

3. 1/2 can of coconut milk (about 1 cup)

4. 2/3 cup of 2% milk

5. Button mushroom (sliced), 1 yellow bell pepper (julienne), small bunch of broccolini

6. 2-3 kaffir lime leaves (julienne), 1 tsp of ground lemongrass, basil leaves, scallions

7. 2 tbsp of panang curry paste, 1 tsp of fish sauce, 2 tsp of sugar, black pepper, 1/2 tsp bot nem (Vietnamese seasoning), cooking oil.

In a medium frying pan, add about 1-2 inches of cooking oil. Once it becomes heated, coat the duck with the flour mixture and deep fry until crispy (about 5 minutes). Remove and set aside. keep warm.

In anther sauce pan, add 1-2 tsp of oil and lemongrass stir until fragrant. Add in the vegetables except the broccolini.  Then subsequently add in the panang curry paste, fish sauce, sugar, bot nem and adjust to taste. Drop in the chopped kaffir lime leaves and cook for about 2-3 minutes.  Turn off the heat and add in the broccolini, mix well to combine. 

Laddle a couple of spoonful of the panang sauce with the vegetable mixture on a plate and topped with the crispy duck. Sprinkle with basil, and scallions.  Serve hot with a bowl of steamed rice (hmmmm...... more like 2-3 bowls of steamed rice). 

Good luck and Enjoy!