Duck Breast with Nam Prik Num by Josekallioinen

Ingredients

• 2 duck breasts
• 1 tsp salt
• 4 cloves garlic, minced
• 6 green chilies (long, mild)
• 3 shallots, peeled
• 1 tbsp coconut sugar
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1/4 cup coriander, chopped
• 12 wild betel leaves

Instructions

1. Char the green chilies, shallots, and whole garlic cloves over an open flame or in a dry pan until softened and charred on all sides, about 8-10 minutes.
2. Peel the charred skins off the chilies and garlic, then pound them with the shallots in a mortar and pestle until a coarse paste forms.
3. Season the paste with coconut sugar, lime juice, and fish sauce, then stir in the chopped coriander
4. Score the skin of the duck breasts and season with salt and minced garlic
5. Sear the duck breast in a cold pan, skin-side down, over medium heat until the fat renders and the skin is crispy, about 8-10 minutes.
6. Flip the duck and cook for an additional 3-5 minutes until medium-rare, then rest for 5 minutes before slicing.
7. Serve the sliced duck with the Nam Prik Num dip and use the wild betel leaves as wraps