Roast Duck with Chile
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 roast duck 1/4 cup vegetable oil 8 cloves garlic, chopped
10 shallots, chopped 1 stalk fresh lemongrass, finely chopped 1 ounce Chinese parsley roots, chopped
1 teaspoon cornstarch 1/4 cup cold water 20 to 30 large dried red chile peppers, soaked, drained, and seeded
2 to 4 tablespoons fish sauce 1 teaspoon soy sauce 2 to 3 tablespoons brown sugar or honey
garnish: Chinese parsley sprigs



1 Cut duck into serving pieces. In a skillet heat oil; add garlic, shallots, lemongrass and Chinese parsley roots and cook until light brown. Combine cornstarch and water; blend to make a smooth paste. Stir duck, red chile peppers, fish sauce, soy sauce, cornstarch mixture and brown sugar into duck. Reduce heat to medium and cook for 10 minutes. Garnish with Chinese parsley. Serve with hot steamed rice.

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