Friday, 6 October 2017

Slow Cooked Duck Thigh with Sweet and Spicy Seafood Sauce (makes 2)

2 duck thighs
1 packet *Prima sweet and spicy seafood sauce
1 green chilli, sliced
1 red chilli, sliced
1 small onion, sliced
1 tsp minced garlic


Black pepper 
1 tbsp Thai chilli sauce
2 tbsp water


1. Wash and clean the duck thighs, use kitchen towel to dry it.
2. Marinate thighs with some salt and pepper. 
3. Keep in the fridge (do not cover) for 3 hours.
4. In a pan, heat 2 tsp of olive oil. Use medium-low fire to pan fry the duck thighs (skin side down first) until golden brown. Set aside.
5. Heat 1 tsp of oil, saute garlic and onion till fragrant. Add green and red chilli, mix well.
6. Add *Prima sweet and spicy seafood sauce, Thai chilli sauce and water. Use low fire and bring it to boil, off fire.
7. Lay a big piece of banana leaf on top of an aluminum foil, put the duck thighs and spread all the sauce on top. Fold and seal tight.
8. Bake at 150ÂșC preheated oven for 1.5 hours. Serve hot with rice.