Spicy duck with basil and asparagus
Basil is a versatile herb, adding colour and a distinctive flavour to dishes. This is a super-quick family meal for four, yet it's impressive enough to whip up for guests, too. The flavour of this sauce is intensified by frying the basil in the oil, adding a sweetness to the duck.
125g (5oz) fine asparagus, cut into 3cm chunks
2tbsp olive oil
25g (1oz) pack basil, stalks removed
4 skinless duck breasts, thinly sliced
2tsp Bart Massaman Thai Curry Paste
2tbsp soy sauce
2tsp Thai fish sauce
25g (1oz) unsalted natural peanuts, roughly chopped
1. Place the asparagus in a steamer over a pan of simmering water. Steam for 4-5 minutes until tender and set aside. Meanwhile heat the oil in a large frying pan or wok. Add the basil leaves and cook for 1-2 minutes until the turn slightly translucent and are crispy once removed. Transfer the leaves to a plate lined with kitchen paper.
2. Add the duck slices to the pan and cook on a high heat for 3-4 minutes stirring. Then stir in the curry paste, soy sauce and fish sauce and cook for about 1 minute until the duck is cooked and well coated.
3. Add the asparagus, sprinkle over the basil and peanuts and serve with egg or rice noodles.
Top tip: Try using tenderstem broccoli instead of asparagus.
Also try alternating the Massaman paste with Thai green or red curry paste. It also works well with chicken or turkey.
