Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 250 grams of duck breast into 1-inch pieces and finely mince 4 shallots, 3 cloves of garlic, and a 2-inch piece of fresh ginger.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot over medium heat, then sauté the minced shallots, garlic, and ginger for 3 minutes until fragrant.

3. 3

   Add the sliced duck breast to the pot and cook for 5 minutes, browning all sides slightly.

4. 4

   Pour in 4 cups of duck broth, 2 tablespoons of fish sauce, and 1 tablespoon of tamarind paste, then stir in 1 teaspoon of turmeric powder and a pinch of salt.

5. 5

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45 minutes until the duck is tender.

6. 6

   While the duck simmers, cook 300 grams of linguine pasta according to package directions in a separate pot of salted boiling water until al dente, then drain.

7. 7

   Stir 1/4 cup of chopped fresh cilantro into the simmered duck mixture, then divide the cooked linguine among 4 serving bowls and ladle a generous portion of the Burmese simmered duck and sauce over each.

8. 8

   Garnish each serving with 2 tablespoons of roasted crushed peanuts and a squeeze of fresh juice from 1/2 a lime before serving.