You don’t have to be a chef to make this coffee-glazed roast duck. This recipe adds a new and unique twist to your classic fare. It’s a must-try for coffee lovers with exotic palates.
Coffee-glazed roast duck is an innovative creation of the Four Seasons Resort in Chiang Mai, Thailand. The dish is enriched with unique flavours to keep you interested in every bite.
It’s taste is best described as a sensational symphony of sweet, savoury, acidic and intense spice flavours pulsating through the palate. The noodles add a nice crunch to the succulent roast duck.
Recipe courtesy: Chef Rossukon Tagoporn, Four Seasons Resort, Chiang Mai, Thailand
200 g roasted duck breast
1 pc dried egg noodle * (or glass noodle)
5 pcs asparagus, cooked
2 pcs lettuce
1 pc cucumber, peeled and sliced
1 pc tomato, thinly sliced
5 pcs cashew nut, crushed
1 sprig of coriander leaf
1 pc deep fried chilli, sliced
- Deep fry egg noodles until crispy and drain oil.
- Place deep-fried egg noodles on plate and top with sliced roast duck breast.
- Pour coffee sauce over the duck breast.
- Garnish with lettuce, sliced tomato, sliced cucumber and asparagus.
Roasted Duck Breast Recipe
250 g duck breast
1 clove garlic, finely chopped
1 pc coriander root, finely chopped
Pinch of white pepper powder
Pinch of five spice powder
1 tsp hoisin sauce
½ tsp black soy sauce
- Mix all ingredients together except duck breast.
- Marinate duck breast in blended ingredients, and roast in oven at 160 degree for 16 minutes.
- Remove from oven and let the meat rest for about 10 minutes before slicing.
Meat shrinks about 25 per cent when cooked. A duck breast weighing 250-grams would result in 200-grams when cooked.
Coffee Sauce Recipe
6 tbsp espresso coffee (use very strong coffee)
Pinch of hunglay * curry powder (or massaman )
3 tbsp tamarind juice
1 tbsp chili sauce
3 tbsp palm sugar paste
1½ tbsp. mushroom soy sauce
1 tsp sesame oil
2 tbsp oyster sauce
*Hunglay is a Northern Thai curry paste made of long dried chillis, galangal, lemongrass, turmeric, garlic, shallot and shrimp paste and salt.
- Add tamarind juice, chili sauce, palm sugar paste, sesame oil, mushroom soy sauce, hunglay powder and oyster sauce in a wok. Stir to mix well.
- Add espresso coffee mix in a wok and keep stirring until liquid thickens.