| Thai Duck with Sugar Snap Peas |
By: Blue Star
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Thai Duck with Sugar
Snap Peas
Ingredients:
4 duck breasts
1/4 c. kosher salt
4 cups fresh
sugar snap peas,
strings removed
2 Tblsp. peanut
oil or fat from
cooking the duck
salt and white
pepper, to taste
1/2 tsp. salad oil
8 oz. sweet Thai
chili sauce
Score the skin of the duck breast in
a crosshatch, then liberally salt. Place
duck, skin side down, in dry, hot sauté
pan for 1 minute. Reduce heat to
medium until the duck skin is brown and
crispy, about 3 minutes. Flip the breasts
over and cook for 3 minutes. The meat
will be done medium to medium rare.
Remove from heat and let rest for 5
minutes. Slice each breast into 1/8-inch
thick, bias slices. Sauté peas in 2 table-
spoons of the duck fat. Add salt and
white pepper to taste. Serve on sticky
rice with duck breast fanned on top.
For more great meals visit us at The Blue Star restaurant located at
1645 S. Tejon Street in Colorado Springs. For more recipes, pick up
The Blue Star Cookbook at The Blue Star or at Amazon.com.
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