Family friendly Main Asian

Roast duck laksa

Name: Roast duck laksa
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2 tablespoons rice bran oil; 1 onion, thinly sliced; 1 lemongrass stalk (pale part only), bruised; 8 kaffir lime leaves; 1 long red chilli, seeds removed, thinly sliced, plus extra to serve; 1 bunch coriander, roots thinly sliced, leaves picked; 1/2 cup (150g) laksa paste; 1L (4 cups) chicken stock; 400ml can coconut milk; 1/4 cup (60ml) fish sauce; 1 tablespoon palm sugar or brown sugar; 800g cooked Chinese barbecue duck, portioned; 500g dried vermicelli rice noodles; 1 cup (80g) bean sprouts; Lime wedges, to serve

Rate now

05m

22m

Jump to recipe

Create a vibrant roast duck laksa with the flavours of chilli, coriander and coconut milk.

2 tablespoons rice bran oil
1 onion, thinly sliced
1 lemongrass stalk (pale part only), bruised
8 kaffir lime leaves
1 long red chilli, seeds removed, thinly sliced, plus extra to serve
1 bunch coriander, roots thinly sliced, leaves picked
1/2 cup (150g) laksa paste
1L (4 cups) chicken stock
400ml can coconut milk
1/4 cup (60ml) fish sauce
1 tablespoon palm sugar or brown sugar
800g cooked Chinese barbecue duck, portioned
500g dried vermicelli rice noodles
1 cup (80g) bean sprouts
Lime wedges, to serve

Method

1.

Heat the oil in a wok over high heat. Add the onion, lemongrass, kaffir lime leaves, chilli and coriander roots, then cook, stirring, for 2-3 minutes until softened.
2.

Add laksa paste, stock, coconut milk, fish sauce and sugar. Bring to the boil, then reduce heat to medium and cook for 10 minutes or until reduced. Add duck and cook for 10 minutes to warm through.
3.

Meanwhile, cook noodles according to the packet instructions, then drain. Divide noodles among bowls, ladle over laksa broth and duck, then garnish with bean sprouts, coriander leaves, extra chilli and lime wedges.