Thai Crispy Duck

* Duck breast: 1 piece
* Vegetable oil
* Fish source
* Corn starch
* Herbs:
– Garlic (5 cloves)
– Thai chili (5 pieces)
– Onion (1/4)
– Green peppers (5 pieces)
– Thai basil (2 stalks)

* Coat one duck breast with corn starch
* Fry in vegetable oil with skin side down until brown (about 5 min)
* Turn and fry the other side until brown (about 5 min)
* Take duck out and let cool
* Slice into thick slices
* Heat wok and stir fry sliced duck slices
* Add herbs except basil and keep stir frying for about 30 seconds
– Garlic (5 cloves)
– Thai chili (5 pieces)
– Onion (1/4)
– Green peppers (5 pieces)
* Add 3 tbsp fish source and keep stir frying for about 30 seconds
* Add basil and keep stir frying for about 30 seconds
* Dissolve 1 tbsp corn starch in water
* Add to thicken
* Plate and server

Duck breast dusted
Into oil pit it jumped
Out with golden brown
Back in pieces
Falling down:
Garlic, Thai chili, onion
Don’t forget green pepper
Fish source
And basil
Thicken with starch
Quack quack crispy ducky