Steamed Duck with Basil Sauce 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
Ingredients
Advanced Preparation
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Duck Thighs 600.0 g
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Salt 5.0 g
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Thyme Leaves 2.0 g
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Rosemary 2.0 g
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Oil 500.0 ml
Basil Sauce
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Water 500.0 ml
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Butter 20.0 g
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Garlic, grated 10.0 g
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Red Chili, minced 4.0 g
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Sugar 5.0 g
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Cinnamon 20.0 g
Mashed Potatoes and Carrot
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Cooked Carrots 200.0 g
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Cooked Potatoes 400.0 g
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Butter 50.0 g
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Fatty Cream 150.0 g
Serving
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Broccoli 4.0 pc
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Chilli, sliced 3.0 g
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Fried Basil 3.0 g
Preparation
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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.
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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.
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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 Chicken Powder to taste.
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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.
