Lobster Bisque and Boudin Blanc - Chef Recipe by Tommy Prosser
This is a throwback to my classical French training at The Waterside Inn.
185 ml vegetable oil
2 duck breast fillets, skin on
2 Tbs fish sauce
2 Tbs oyster sauce
1 Tbs white sugar
Pinch of ground white pepper
2 garlic cloves, finely chopped
5 cm chunk fresh ginger, peeled and finely chopped
1 large red chilli, thinly sliced on an angle
1 large red onion, sliced into thin wedges
2 strands of green peppercorns in brine, drained
large handful Thai basil leaves
Steamed jasmine rice, to serve
Heat the oil in a large non-stick frying pan over high heat.
Place the duck, skin side down in the pan and cook for 10 minutes, or until the skin is golden and crispy. Turn over and cook for another 10 minutes, or until the duck is just cooked through, but slightly pink in the centre. Transfer the duck to a plate, cover with foil and leave to rest for 10 minutes.
Combine the fish sauce, oyster sauce, sugar and white pepper in a small bowl.
Pour off all but 1 Tbs of oil from the pan. Add the garlic and ginger and stir-fry for a few seconds, until softened. Now add the chilli, onion and peppercorns and stir-fry for 2 - 3 minutes, or until the onion has softened.
Finely slice the duck, then add to the pan and stir-fry for 1 minute to combine with the other ingredients. Add the fish sauce mixture and stir to combine. Stir in half the Thai basil leaves.
Scatter with the remaining basil leaves and serve with jasmine rice.