3tablespoons(or more) fish sauce (such as nam pla or nuoc nam)
1tablespoon(packed) palm sugar or light brown sugar
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)
Khao Soi Paste
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.
Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
Meanwhile, cook noodles according to package directions.
Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.
This is a salad that I did for a dinner with friends. It's a perfect winter salad, but make the portions small or you'll ruin your appetite. You certainly could buy spiced pecans instead of making them.
Baby spinach, washed and dried well (I measure out about a handful per person)
1/2 a small red onion sliced thin
1 orange, peeled halved and sliced (be sure to grate the rind first and reserve)
Roasted, marinated beets
Preheat oven to 400
For roasted beets
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 tsp thyme
Grated peel of 1/2 orange
Grated peel of 1 lemon
Fresh ground pepper
Peel the beets and cut into 4 or 6 pieces, depending on the size of your beets. Toss with olive oil and salt, and place in one layer on a roasting pan (I line mine with release aluminum foil for easy clean up). Let roast 30 minutes.
While hot, dump beets into bowl and add remaining ingredients. Taste and adjust salt, pepper, and sugar. Let stand at room temperature for 2 hours or refrigerate overnight.
1 cup pecan halves
Tbl corn syrup
Salt, pepper, sugar, cayenne, smoked paprika
Toast pecans in a skillet. Pour into a bowl and toss with corn syrup while hot. Now, season with spices, toss, taste, and reseason. When they taste deliciously salty, spicy, sweet set them aside.
Juice of 1 lemon
1/2 tsp salt
1 heaping tsp dijon mustard
1 garlic clove crushed and finely minced
1-2 tbl sugar
Grated orange rind of half an orange
Extra virgin olive oil
Squeeze lemon juice into a measuring cup. Add balsamic to 1/4 cup line. Add salt, pepper, dijon, orange rind, garlic, sugar. Add extra virgin olive oil to 3/4 cup line. Pour into a container with a lid and shake well.
Toss spinach, orange slices, and onion with sald dressing and salt and pepper to taste. Arrange on plates and top with beets, cheese, and spiced pecans.
This recipe couldn't be easier, but if you have a gas grill with a temp gauge you can make it even easier, by roasting it outside. Just turn on 1 or 2 of your burners and preheat the grill to 425. Put your duck in its roasting pan in the grill and proceed. Just make sure to check that the proper temp is maintained.
Preheat oven to 425
1 approx. 6lb duck
Take out any stuff from the cavity of your duck and reserve. Prick the duck all over with a sharp fork, but don't penetrate to the meat. You just want the fat to be able to render out, not the meat juices. Salt and pepper the duck inside and out. Place on a rack in a roasting pan. Pour some water into the roasting pan and roast 45 minutes breast up, 45 minutes, breast down, and 45 more minutes breast up. You'll want to add more water when it's gone because it will help to keep the fat from smoking too much. Use 2 wooden spoons to turn the duck. Remove from oven and let rest 15 minutes.
Optional dried cherry sauce
Quick duck broth
1 1/2 cups chicken stock
1/2 stalk celery
Small piece of onion or 1 green onion
1 garlic clove, whole
Small pkg dried cherries
1/4 cup brandy
1 tbl duck fat or butter
1 1/2 tbl flour
1 tbl tomato paste
1 tbl red wine vinegar
1 tbl sugar
1/4 tsp thyme
Salt and pepper to taste
Pour brandy over cherries and set aside.
Cook the duck neck in the chicken stock with the aromatics for an hour or so. Strain and discard the solids.
In the same sauce pan cook the flour in the duck fat until golden. Add the duck stock, stirring constantly. Bring to a boil. Add the cherries and brandy, and the remaining ingredients. Taste and adjust salt and pepper, sugar, and vinegar. If it's a little too thick, add some chicken stock. You can make this ahead and reheat it.