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Wok-fried duck with coconut milk, Thai basil and vermicelli noodles

Neil Perry
Neil Perry

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Neil Perry's wok-fried duck with coconut milk, Thai basil and vermicelli noodles.
Neil Perry's wok-fried duck with coconut milk, Thai basil and vermicelli noodles.William Meppem

Bring joy to tonight's dinner with coconut's many-splendoured zing. Any meal with duck seems slightly decadent - which is why I love this dish - however you can use chicken instead of duck - or try squid, crab, prawns or sliced beef.

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Ingredients

  • 600g duck breasts, skin on, trimmed, cut into strips
    2 garlic cloves, chopped
    1 lemongrass stem, white part only, finely sliced
    1 long red chilli, sliced on the diagonal
    1/3 cup vegetable oil
    1 large white onion, cut into 1cm slices
    1 1/4 cups coconut milk
    *2 tbsp fish sauce
    *1 tbsp oyster sauce
    1 tbsp tamarind pulp
    1 tbsp caster sugar
    pinch of sea salt
    2 cups cooked vermicelli noodles, to serve
    1/4 cup golden-fried, crispy eschalots
    1/2 cup Thai basil leaves, to garnish

  • *Check sauces are gluten-free if required

Method

  1. Place the duck, garlic, lemongrass and chilli in a bowl and mix well.

    Place 3 tbsp of vegetable oil in a hot wok over a high heat. Add duck mixture in batches and stir-fry for 1-2 minutes or until cooked, then remove the duck.

    Add remaining oil and onion to wok and stir-fry for 1-2 minutes or until light golden. Return the duck mixture to wok, add the coconut milk and bring to the boil. Reduce heat and simmer for 1-2 minutes.

    Add the fish sauce, oyster sauce, tamarind pulp, caster sugar and a pinch of salt. Simmer for a few minutes. Check seasoning.

    To serve, place some blanched vermicelli noodles in four bowls. Place the wok-fried duck on top and garnish with the crispy eschalots and Thai basil. Serve immediately. 

    Tip: Feel free to add or take away any number of items here to suit your palate. I like to add coriander, long-leafed mint and fried garlic slithers, and I'll sometimes swap the vermicelli for fresh, thick rice noodles. All delicious!

    Suggestion: Finish your meal with Neil's  raspberry coconut pudding.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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