Lemongrass Coriander Halal Duck with Thai Basil and Coconut Chili Glaze is a mouthwatering fusion of fragrant Thai flavors. This dish features tender halal duck marinated in a blend of lemongrass and coriander, providing a citrusy and herbal aroma. The duck is then glazed with a rich coconut chili sauce, adding a spicy and creamy dimension. The use of fresh Thai basil enhances the dish with its unique anise-like flavor, making it a favorite among those who appreciate complex yet harmonious tastes. Perfect for special occasions or a gourmet dinner at home, this dish is loved for its vibrant flavors and aromatic experience.
Lemongrass Coriander Halal Duck with Thai Basil and Coconut Chili Glaze
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Duck – 1 Kg
- Lemongrass – 3 Piece
- Coriander – 1 Cup
- Thai Basil – 1 Cup
- Coconut Milk – 400 Ml
- Chili – 2 Piece
- Garlic – 4 Cloves
- Soy Sauce – 3 Tbsp
- Lime – 1 Piece
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
10 Grams
Saturated Fat
80 Mg
Cholesterol
600 Mg
Sodium
10 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Prepare the duck by washing it thoroughly and patting it dry. Set aside.
Step 2
In a blender, combine lemongrass, coriander, garlic, and lime juice to create a marinade.
Step 3
Rub the marinade evenly over the duck and let it sit for 30 minutes.
Step 4
Preheat the oven to 180°C (350°F). Place the marinated duck on a baking tray.
Step 5
Bake the duck in the oven for 25-30 minutes or until cooked through.
Step 6
In a saucepan, combine coconut milk, chopped chili, and soy sauce. Simmer to create the glaze.
Step 7
Once the duck is cooked, glaze it with the coconut chili sauce and garnish with fresh Thai basil before serving.
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