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Spicy Duck with Basil and Asparagus

Basil is such a versatile herb adding gorgeous colour and distinctive flavour to dishes. This is a super quick supper for 4 for midweek yet impressive enough to whip up for the guests. The flavour of this sauce is intensified by frying the basil in the oil adding a sweetness to the duck.


125g fine asparagus, cut into 3cm chunks
2 tbsp olive oil
25g pack basil, stalks removed
4 skinless duck breasts, thinly sliced
2 tsp Bart Massaman Thai Curry Paste
2 tbsp soy sauce
2 tsp Thai fish sauce
25g unsalted natural peanuts, roughly chopped


1. Place the asparagus in a steamer over a pan of simmering water. Steam for 4-5 minutes until tender and set aside. Meanwhile heat the oil in a large frying pan or wok. Add the basil leaves and cook for 1-2 minutes until the turn slightly translucent and are crispy once removed. Transfer the leaves to a plate lined with kitchen paper.

2. Add the duck slices to the pan and cook on a high heat for 3-4 minutes stirring. Then stir in the curry paste, soy sauce and fish sauce and cook for about 1 minute until the duck is cooked and well coated.

3. Add the asparagus, sprinkle over the basil and peanuts and serve with egg or rice noodles.

Cook’s Tip:
Try using tenderstem broccoli instead of asparagus, it’s just as tasty.

Also try alternating the Massaman paste with Thai green or red curry paste. It also works well with chicken or turkey.