Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 500 grams of boneless, skinless duck breast against the grain and set aside.

2. 2

   Combine 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, 1 tablespoon of grated palm sugar, and 1 tablespoon of dissolved tamarind paste in a small bowl, stirring until the sugar dissolves completely.

3. 3

   Heat 2 tablespoons of peanut oil in a wok over high heat until shimmering, then add 4 minced garlic cloves, 2 tablespoons of grated fresh ginger, and 3 minced fresh red chilies, stir-frying for 30 seconds until fragrant.

4. 4

   Add the sliced duck breast to the wok and stir-fry for 3 to 4 minutes until it is lightly browned and almost cooked through, then remove the duck from the wok and set aside.

5. 5

   Add the remaining 1 tablespoon of peanut oil to the hot wok, then add 2 thinly sliced medium shallots and stir-fry for 1 minute until softened.

6. 6

   Return the cooked duck to the wok, pour in the prepared sauce, and toss everything quickly to coat for 1 minute, allowing the sauce to thicken slightly.

7. 7

   Stir in 1 packed cup of holy basil leaves and continue to toss for another 30 seconds until the basil wilts, then serve immediately with 2 cups of fragrant jasmine rice.