Flavoursome and rich Bombay duck marinated in a beautiful yellow paste and fried in rice batter till crispy. Despite its name, Bombay duck is not a duck but a type of lizardfish.
Mix the dry toasted spices, rock salt and Shaoxing rice wine in a small ... To make this in advance, follow the recipe up to step 5, then either freeze the duck if preparing a long way in advance ...
It's even better if you use lard or rendered duck or chicken fat, rather than oil. If you need to limit calories, eat a smaller amount of the fried rice, rather than scrimp on the fat. For any ...
Just before serving, combine the meat with the fried duck skin, fried shallot, fresh herbs and lime juice. Ingredients such as kaffir lime leaves, fried shallots, toasted rice powder and sawtooth ...