Lemongrass Ginger Duck with Thai Basil and Coconut Lime Sauce is a delightful Thai-inspired dish that combines aromatic herbs and rich flavors to create a memorable culinary experience. The dish originates from Thailand, known for its vibrant and balanced cuisine. The duck is infused with the fresh, citrusy notes of lemongrass and the warm spice of ginger, complemented by the fragrant Thai basil. A creamy coconut lime sauce ties the dish together, adding a tropical sweetness and tang. This dish is cherished for its harmonious blend of flavors and textures, making it a favorite among those who appreciate the complexity and depth of Thai cooking.
Lemongrass Ginger Duck with Thai Basil and Coconut Lime Sauce
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Duck Breast – 4 Piece
- Lemongrass – 2 Stalk
- Ginger – 2 Tsp
- Garlic – 3 Cloves
- Thai Basil – 1 Cup
- Coconut Milk – 1 Cup
- Lime Juice – 2 Tbsp
- Fish Sauce – 2 Tbsp
- Brown Sugar – 1 Tbsp
- Salt – 1 Tsp
Nutrition
Per Serving
450 Kcal
Calories
30 Grams
Total Fat
15 Grams
Saturated Fat
80 Mg
Cholesterol
900 Mg
Sodium
10 Grams
Carbohydrates
25 Grams
Protein
Directions
Step 1
Preheat the oven to 200°C (390°F). Prepare the duck breasts by scoring the skin lightly and seasoning with salt.
Step 2
In a pan over medium heat, place the duck breasts skin-side down. Cook until the skin is crispy, about 5 minutes.
Step 3
Transfer the duck to the oven and roast for 10 minutes. Remove and let it rest before slicing.
Step 4
In a blender, combine lemongrass, ginger, garlic, and Thai basil to create a paste.
Step 5
In a saucepan, heat the paste with coconut milk, lime juice, fish sauce, and brown sugar. Simmer for 5 minutes.
Step 6
Slice the duck and serve with the coconut lime sauce drizzled over, garnished with fresh Thai basil leaves.
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