Duck skin with chilli jam

Serves 1

Ingredients

Duck skin

1 cube stock

2 large tbsp jam (any jam) I used blackberry

¼ pineapple

Pineapple juice

1 aubergine

Splash of soy sauce

1-2 chillies

After a mammoth shop at our local Wing Yip, amongst a load of other things we got a cooked duck. 

After I had made the Thai red duck curry I had been promising to make for a year, I wanted to do something useful with the leftovers of the duck.  It had a lot less meat on it than I had imagined but there was plenty of skin left over. 

Part of me thinks ‘duck skin’ sounds like a pretty disgusting recipe but this is probably one of my most weird and inventive ones so far.  The pictures don’t really look incredibly appetising either, it’s all dark colours and it looks a bit mucky if I’m honest.  But, if you like trying new (weird) things, do it. 

We had pineapple and aubergine left from the curry so I thought they will definitely mix in somehow.  My main thought was jam and chilli.  Duck does go with sticky sweet things like orange and plum. 

Guess what we had, a shit load of homemade jam.

So there it is, I threw all of the above together and it actually worked. 

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Collate all your duck skin and left over bits of meat.

I used around a quarter of a pineapple and some of the juice. 

Chop the aubergine and chillies.

There is nothing really to be cooked, just the aubergine needs softening and it all needs heating up. 

Start with the stock, I used a wok but any pan will do. 

Add the pineapple and juice, the aubergines, chillies, soy sauce and duck skin. 

I suggest you may want to add the chilli in in bits, depending on how hot you want it.

Again with the jam you might want to add this a bit at a time until you think the consistency looks adequate and the taste is somewhat acceptable to you.  When I did it, it was very sweet and hot. 

Hope it works out for you.

  

If you want to do the Thai red curry while you’re at it................................ (see last post.)

Enjoy

Thai mince part 3 – lab moo experiment

Serves 1

15-20 mins

Rating – Very damn hot

Ingredients

150g mince

½ lime

2 tbsp fish sauce

1 tsp palm sugar

2 birdseye chillies

Ginger  

Splash of soy sauce

Green beans 100g –ish

2-3 Celery sticks

Natural yoghurt

My recipe

This was a further experiment with the lab moo recipe which, please note I don’t think I have posted parts one and two yet so do not look for them.

I put a small lump of mince in the freezer for a snack size portion so I’m afraid I don’t know the exact amount but am guessing it’s about 150g.  I took a good picture of it so hopefully that will help. 

A nice dollop of natural yoghurt goes really well to ease the taste of the hot chilli and some healthy celery sticks to spoon it all up.

You will see on the picture I added some tomato but it just ended up totally evaporating.  

The Thais normally make this with minced pork.  Some basic ingredients like the chillies, ginger, lime, palm sugar and fish sauce make the tasty basis, other than that you can try adding whatever.  

If you search for lab moo on google you will find a couple of different Thai recipes.

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Chop all your ingredients.

Fry off the mince and then drain away the fat; this is important for this recipe as the end result is just the mince and flavours, there is no sauce.

I use ginger from the freezer and just grate some in.

Add the green beans, fish sauce, chilli, palm sugar and soy sauce.

It shouldn’t take very long; I’d say another 10 mins after the fat is drained.

At the end, squeeze in your lime then give it a taste. 

I always find this bit difficult as I am not a chef so I can never work out what it needs. 

Usually with this one, it’s either not hot enough, because with lab moo chillis are a massive part, I like it really bloody hot, hence the yoghurt. 

If it’s too hot add more sugar and lime. 

If it’s not hot enough and it’s too sweet, more chilli.

As I say all the time with chilli, best to add gradually because you can always add more but once they are in, they are in.  Not everyone enjoys a burnt mouth.  A good hot dish though means guzzling more wine J me likey.

When you are happy (hopefully) with how it tastes, decorate the plate with the celery and a nice dump of yoghurt.

Happy lab moo-ing.

Enjoy