From Beak-to-Feet, Part II
Nam Soup Ped
Typically I don’t look at a recipe to make this broth, I simply randomly place my favorite spices for duck on top of the duck bones before adding the water. Last month I decided to take notes while preparing it so I could share it with you. Since the broth is for making a soup or for adding to a recipe that requires broth or stock, I decided to keep the ingredients simple. In Thai cooking, duck is almost always used in a Chinese-inspired dish, so all of the ingredients below reflect this. You should feel free, however, to adjust the spices according to how you will use the broth, which can be used in recipes in place of chicken broth. It will keep up to a week in the fridge and 3 months in the freezer.Yield: 4 cups Cooking Time: 3 to 4 hours Bones from 1 whole duck, including beak, feet and neck 2 cinnamon sticks 3 cloves 3 star anise 2 to 3 teaspoons Kosher salt 15 whole black peppercorns ¼ cup fish sauce 1 cube rock sugar, about 1 tablespoon ½ to 1 onion, cut into wedges 3 slices fresh ginger, about 1/4″ thick 9 cups cold water Take everything—from beak to feet—left from boning a duck and put it into a stock pot. or other large, heavy-bottomed pan. Add cinnamon sticks, cloves, anise, salt, black peppercorns, fish sauce, rock sugar, onion and ginger. Pour cold water over all the ingredients and bring to a boil. Reduce heat to medium-low and let simmer for 3 to 4 hours to make 4 cups of broth. Stir occasionally and remove any impurities. Pour over strainer into a sterile container and keep in the refrigerator up to a week and in the freezer up to 3 months.
Steamed Rice with Duck Broth
Kao Man Ped
The method I used to prepare Steamed Rice with Duck Broth – Kao Man Ped – at the Thai Farm Dinner last month is the same one that is used for Steamed Rice with Hainan Chicken (Kao Man Gai), a famous street food in Thailand. I have never seen a recipe for steamed rice with duck broth, but because I applied the science and art of Thai cooking to this recipe I consider it a traditional dish. A week after the farm dinner, one of the guests expressed her nostalgia for this rice dish and its spices. It is a good side dish for a beak-to-feet duck meal, and can also be prepared using chicken broth and chicken fat.
Yield: 5 cups
Cooking Time: 3o minutes2 cups jasmine rice, washed and rinsed 2 3/4 cups duck broth 1/2 teaspoon salt 1 tablespoon duck fat or butter, optional 5 star anise 2 cloves 1 cinnamon stick
Place rice, duck broth, salt, duck fat, star anise, cloves and cinnamon stick in a rice cooker. Stir and closed the lid. Turn on heat. When the rice is cooked, give it a stir. Taste the rice; if more moisture is needed, add a few teaspoons of hot water and stir again. Keep the rice cooker on warm until ready to serve.
- ~Thai Farm Dinner at Dog Mountain Farm~ (ilovethaicooking.wordpress.com)
- Cooking Duck Breast and Legs (about.com)
- Soy Recipes, Soy Cooking, Soybeans Recipes, Recipes with Soy – United Soybean Board (soyconnection.com)
- cantonese duck w pancakes & fried rice (tuck-shop.com.au)
- ~Five-Spice Duck Recipe~ (ilovethaicooking.wordpress.com)