Duck in Hot and Sour Sauce

• duck breasts, with the skin, cut into thin slices diagonally↗4
• salt↗1⁄2 teaspoon
• shallots, chopped↗4
• garlic cloves, chopped↗2
• fresh ginger, peeled and chopped↗2 teaspoons
• ground coriander↗1 teaspoon
• red chili peppers, deseeded and chopped↗3
• ground turmeric↗1⁄2 teaspoon
• blanched almonds, chopped↗6
• hot water2 tablespoons
• vegetable oil↗1⁄2 cup

Step-by-step instructions

1. 1

   Put the duck slices in a bowl and rub well with the salt. Chill for 20 minutes.

2. 2

   Meanwhile, put the shallots, garlic, ginger, coriander, chilis, turmeric, almonds and hot water into a food processor and blend until smooth.

3. 3

   In a wok or large saucepan, heat the oil and fry the duck slices in batches for 3 minutes each time. Take out with a slotted spoon and put on absorbent paper to drain.

4. 4

   Discard the remaining oil, except for about 2 tablespoons. In this, fry the paste from the blender, stirring continuously, for 5 minutes. Add the meat and keep on stirring for 2 minutes.

5. 5

   Taste and add seasoning if necessary. Serve hot with rice or pasta.