Steamed Duck with Basil Sauce and Mashed Potatoes

Advanced Preparation
- Marinated duck with salt, rosemary and thyme in the refrigerator for 1 day.
- Wash duck with salt and cold water. Wipe the duck with a dry towel and place it in a hot pot of boiled oil, cover and put into the oven.
- Bake at 120 degrees Celsius for 3 hours. Then take the duck out and chill.
Basil Sauce
- Dissolve the Demi Glace Knorr Brown Sauce with water. Boil and stir well. Keep aside.
- Stir-fry garlic with butter, followed by dried peppers, basil, sugar, demi glace cooked sauce in the pan. Keep aside.
Mashed Potatoes and Carrot
- Grind the carrots and potatoes to a smooth paste, then add butter, fatty cream then boiled in low heat.
- Season with Knorr Aromat Powder to taste.
Serving
- Deep fry the duck for crispy skin. Serve on plate and decorate with basil sauce, fried basil and sliced chili.
- Serving with boiled broccoli, and mashed potatoes.

Steamed Duck with Basil Sauce and Mashed Potatoes is a delicate combination of duck with the characteristic aroma of basil sauce and mashed potato