Tom Yam Duck
Tom Yam Duck
A unique dish that combines duck with Tom Yam paste.
  • Difficulty Level Moderate
  • Technique Braising
  • Preparation Time 15 minutes
  • Cooking Time 40 minutes
  • Yield 4 - 6 servings
  • 1 whole duck (cut bite-size)
  • 2 red chilies
  • 5 bird’s eye chilies
  • 150g shallot
  • 50g garlic
  • 30g ginger
  • 20g galangal
  • 10g turmeric
  • 2 stalks lemongrass
  • 15g coriander roots
  • 6 pcs Kaffir lime leaf
  • 1 stalk ginger flower
  • 3 tbsp Calamansi juice and skin
  • 2 tbsp fish sauce
  • Salt and sugar
  1. Process all herbs with a food processor until everything becomes a paste (except for ginger flower and kaffir lime leaf).
  2. Heat pan with oil and sear duck until light brown.
  3. Add enough water enough to cover the duck.
  4. Add salt and cover lid. Cook on medium low until water is reduced and the duck is three-quarter cooked.
  5. While the duck is simmering, sauté the paste in another pan until fragrant.
  6. Add the paste, kaffir lime leaf, ginger flower, calamansi juice and the whole calamansi with skin when duck is three-quarter cooked.
  7. Continue cooking on low heat until the sauce thickens and the duck is tender.
  8. Add fish sauce and sugar to taste.

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