5 eschalots, peeled, finely chopped
4 garlic cloves, chopped
5cm piece ginger, peeled, roughly chopped
1 long red chilli, roughly chopped
2 tsp vegetable oil
6 duck breasts
2 tbsp fish sauce
⅓ cup brown sugar, or grated palm sugar
2 tbsp caster sugar
½ tsp finely ground black pepper
coriander sprigs, to serve
steamed jasmine rice, to serve
1 Preheat oven to 200˚C. Place eschalots, garlic, ginger and chilli into a small food processor and pulse until finely chopped. Heat oil in a large non-stick frying pan over medium-high heat.
2 When hot, add half the duck breasts skin-side-down and cook for 3 minutes on each side or until golden. Transfer to baking pan. Brown remaining duck fillets. Drain fat from pan.
3 Add eschalot mixture to pan. Cook for 3 minutes or until onion is soft. Add fish sauce, brown sugar, caster sugar and pepper. Stir until sugar dissolves and mixture comes to the boil. Pour mixture over duck breasts. Cover pan loosely with foil and roast for 15 minutes. Remove foil and roast for a further 10 minutes.
4 Transfer 2 duck breasts to a plate. Reserve ¼ cup pan juices in a bowl for lunch. Top remaining duck with coriander and serve with rice.