Chef Pakpoom Jitprapai
Culinary Director, PJ Culinary Studio by Terrace 61
Advisor, Siam Business Administration Technological College (SBAC)
Marinate duck breast with curry paste and 1 pinch of salt.
Make an incision in the duck breast to create a pocket inside the breast meat.
Make the stuffing by mincing the duck thigh and seasoning with red curry paste, fish sauce, palm sugar and egg whites. Once well combined, add pumpkin seeds and raisins.
Put the stuffing in a piping bag and insert into duck breast. Reserve in the refrigerator.
Prepare panaeng sauce by heating oil and then adding red curry paste. Cook over low heat until fragrant. Add coconut milk and season with coriander seed powder, fish sauce, palm sugar, ground roasted peanuts, raisins and shredded kaffir lime leaves.
Place duck breast in panaeng sauce and simmer on low heat (650C) for 40 minutes.
Once duck breast is cooked, remove and sear the duck with skin side down on low heat until the skin is thin and crispy.
Rest duck breast for 5 minutes before slicing the meat.
Prepare vegetables and cook in boiled salted water.
Add cooked vegetables in the pan to cook in duck fat until fragrant.
Boil vegetable egg noodles in salted boiling water for 2-3 minutes, or until cooked. Remove noodles and toss in oil.