Tom Kha Ped | Thai Coconut Duck Soup

Score the skin of the duck breast in a diamond pattern using a sharp knife, without cutting into the meat. Season lightly with fine salt. Place the duck breast skin-side down in a cold pan without any added fat. Fry slowly over medium heat for about 6 to 8 minutes until the fat renders and the skin is golden brown and crispy. Flip and fry gently on the meat side for about 3 to 4 minutes (or briefly let it finish cooking in a preheated oven at 140 °C) until still tender pink inside. Then remove from the pan and let it rest on a cutting board.

Meanwhile, bruise the lemongrass with the back of a knife and cut into coarse pieces. Peel the ginger and cut into thin slices. Tear the kaffir lime leaves slightly to release their essential oils. Slice the chili pepper into thin rings. Clean the oyster mushrooms and tear into bite-sized pieces. Slice the spring onions into thin rings and roughly chop the fresh coriander.

In a medium saucepan, bring the chicken stock to a boil together with the bruised lemongrass, ginger slices, and kaffir lime leaves. Reduce the heat and simmer gently for about 8 to 10 minutes so the flavours infuse into the stock.