This recipe from Essential Cuisine uses duck glace.
Thai Spiced Duck Broth
- 5ml vegetable oil
- 100g peeled and finely sliced shallot
- 1 peeled and crushed garlic clove
- 20g peeled and finely shredded ginger root
- ½ finely sliced seedless red chilli
- 100g sliced red pepper
- 100g washed and sliced Shitaki mushrooms
- 25g Essential Cuisine Duck Glace
- 500ml hot water
- 4 skinless Gressingham duck breasts
- 1 tbsp barts red or green Thai curry paste (or to taste)
- 2 kaffir lime leaves
- 2 lightly crushed lemon grass sticks (will be removed)
- 1 tbsp fresh lime juice
- Freshly ground pepper, to taste
- Sea salt, season to taste
- 1 tbsp chopped coriander
- 1 tbsp finely shredded Thai basil leaves
- Heat the oil in a suitably sized saucepan, gently fry the shallots and garlic until soft but with not too much colour.
- Stir in the ginger, chilli, red peppers and mushrooms.
- Whisk the Duck Glace into the hot water until fully dissolved, add to the vegetables.
- Stir in the Thai curry paste, lime leaves and lemon grass.
- Place the duck breasts into the resulting broth and poach gently until cooked through on a low heat.
- Remove the duck breasts and cut lengthways into neat strips.
- Remove the lime leaves and lemon grass stalks, add the lime juice, stir in hot water to adjust the consistency if required.
- Stir the duck strips back into the broth and bring back to the simmer.
- Season with sea salt and freshly ground pepper then add the fresh coriander and basil.
- Serve with fine vermicelli noodles in a deep pre-warmed bowl.