Make a few shallow criss-cross
cuts on skin side of duck breasts. Rub salt and pepper all over and
leave for 15-20 minutes.
Meanwhile, using a pestle and
mortar, pound garlic, shallots or onion, lemon grass and ginger to a
Heat oil in a wok or pan and fry
duck pieces, skin side down, for 2-3 minutes, then turn pieces over
and cook for a further 2 minutes.
Add garlic mixture and stir to
coat well, then add sugar, fish and chili sauces. Cook, stirring for 1 minute.
Add stock or water, bring to the
boil and braise for 5-6 minutes, stirring. Mix corn flour with 1 tablespoon water and stir
Blend in sesame oil. Slice duck, garnish with chilies and coriander
and serve with rice vermicelli.
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