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Roast duck laksa
Roast duck laksa
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Prep Time:
5 minutes
Cook Time:
22 minutes
Total Time:
27 minutes
Elevate your meal with a spicy roast duck laksa infused with chili, coriander, and creamy coconut milk.
Ingredients:
  • 1 lemongrass stalk (pale part only), bruised
  • 36.80 gm rice bran oil
  • 1 onion, thinly sliced
  • 8 makrut lime leaves
  • 1 long red chilli, seeds removed, thinly sliced, plus extra to serve
  • 1 bunch coriander, roots thinly sliced, leaves picked
  • 150g laksa paste
  • 1L (4 cups) chicken style liquid stock
  • 400ml can coconut milk
  • 60ml fish sauce
  • 20.00 ml palm sugar or brown sugar
  • 800g cooked Chinese barbecue duck, portioned (see notes)
  • 500g dried vermicelli rice noodles
  • 80g bean sprout
  • Lime wedges, to serve
Instructions:
  • In a hot wok, sizzle the oil and toss in the onion, lemongrass, makrut lime leaves, chili, and coriander roots. Stir well for 2-3 minutes until everything softens.
  • Combine the aromatic laksa paste with flavorful stock, creamy coconut milk, rich fish sauce, and a hint of sugar in a large pot. Bring the mixture to a gentle boil, then lower the heat to medium and simmer for 10 minutes until slightly thickened. Finally, add the tender duck and cook for an additional 10 minutes to heat through.
  • Cook noodles as per package directions, drain, then serve in bowls with laksa broth, duck, bean sprouts, coriander, extra chili, and lime wedges for garnish.

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