PED GAENG-CHUD MANAO DONG (Duck Consomme with Vinegared Lime)

Duck is very popular in Thailand and is prolifically bred in the farms and
waterways all over the country. In this recipe an entire duck (skin, bones
and all) would be used. Here, I prefer to discard the fatty skin and to use
the leg, with bone. At a higher cost, you could use one filleted breast. This
recipe is inspired by Bangkok's Oriental Hotel.

SERVES: 4

Recipe:
500g (18oz) duck drumstick 4 dried cloud-ear mushrooms
and thigh, weighed after 1 pickled lime, finely choppedskinning
700 (11/4 pints) chicken stock 1 tablespoon brine from the lime
1 teaspoon nam prig
2 teaspoon magic paste 6 fresh basil leaves, shredded sweet soy sauce

How to cook:
1. Separate the duck drumsticks from the thighs. Slash the flesh.
2. Bring the stock to the simmer in a 3.5 litre saucepan.
3. Add the duck, and everything except the basil and the soy. Simmer for
20 minutes.
4. Add the basil. Season to taste with the soy sauce. Simmer for a few
more minutes.
5. Serve with the duck still on the bone.