Duck and coconut laksa with grilled sweetcorn, soba noodles, squid and coriander

by Peter Gordon
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Ingredients

Fresh Meat

  • 1 duck breast, skin scored with a sharp knife to create many ridges

Salad & Fresh Herbs

  • 1 knob of fresh ginger, thumb-sized, peeled and finely chopped
  • 1 handful of coriander, small
  • 2 knobs of fresh ginger, peeled and sliced against the grain
  • 1 tbsp of coriander seeds, ground

Fruit & Vegetables

  • 4 shallots, peeled and sliced
  • 4 garlic cloves, peeled and sliced
  • 1 corn on the cob, cut in half
  • 6 red chillies, roughly chopped (seeds included)
  • 6 garlic cloves, peeled

Store Cupboard

  • 2 tbsp of palm sugar
  • 2 tbsp of fish sauce
  • 1/2 tsp Szechuan pepper, optional but recommended
  • 400ml of coconut milk, unsweetened, or coconut cream
  • crispy shallots, to garnish
  • 2 lemongrass sticks

Spices & Dried Herbs

  • 4 lime leaves, or use the peel and juice of 1 lime
  • 2 tsp garam masala
  • 1 handful of Thai basil, small
  • 4 lime leaves, shredded

Speciality Ingredients

  • 1 tbsp of tamarind paste, heaped

Cereals, Grains & Pasta

  • 100g of soba noodles

Fish & Shellfish

  • 100g of squid, cleaned, head cut into rings, tentacles separated

Oils & Vinegars

  • 2 tsp vegetable oil
  • 15ml of sesame oil

Beverages

  • 2 tbsp of water