recipe has been published with the permission
of the Blue Elephant Cooking
School in Bangkok, Thailand. This is an
example of the type of dish you can learn to cook
at the School.
in the heart of Bangkok, the Blue Elephant Cooking
School is housed in a dazzling century old mansion
where you can discover and experience the culinary
wonders of Royal Thai Cuisine.
Blue Elephant Cooking School has fully equipped
facilities offering you the chance to put your
hand to practicing Thai Cuisine. A typical day
commences with a visit to the morning market.
Accompanied by your instructor, you will learn
to select and buy Thai ingredients for your personal
cooking lesson. Classes are followed by a meal
in the delightful Blue Elephant restaurant where
you sample your own cooking as well as additional
rich, special sweet-and-sour tamarind sauce makes
a perfect complement to lightly cooked breast
/ 6oz lean breast of duck (magret)
1 tsp coriander seeds
1 piece star anise
2.5 cm / 1 in cinnamon stick
1 clove garlic, peeled
1 coriander root and stem
2 tsp Blue Elephant Special Sauce <click
180g / 6oz palm sugar
2 tsp fish sauce
120 ml / 4 fl oz / 1/2 cup light soya sauce
250 ml / 8 fl oz/ 1 cup tamarind sauce
3 tbsp tapioca flour
1 tsp deep-fried sliced shallots
1 tsp deep-fried large dried chilli
2 tbsp spring greens (mock seaweed), deep-fried
make the marinade, dry-roast the coriander seed,
star anise and cinnamon. Pound them with the
garlic and coriander root and stem in a mortar.
Mix in The Blue Elephant Special Sauce and marinate
the duck breast with the mixture for at least
1 hour, preferably overnight.
the deep-fried garnishes (taking larger quantities
and storing the remainder in airtight containers
for subsequent use), heat the oil to 180ºC
/ 350ºF. Deep-fry the sliced shallots for
about 2 minutes until golden-brown. Cut the
chilli into 1cm / 1/2 in pieces and dip it briefly
into the hot oil. Slice the spring greens finely
and deep-fry for a few moments only, until crisp.
When removed from the oil all these items should
be drained on absorbent paper.
make the sauce, bring 3 1/2 tbsp water to the
boil and dissolve the palm sugar in it. Add
the fish sauce and soya sauce and return to
the boil. Add the tamarind sauce and simmer
for 2 minutes. Meanwhile, dissolve the tapioca
flour in 1 tbsp water. Add to the sauce and
mix well until it thickens. Set aside and keep
the duck breast under a very hot grill for about
4 minutes on each side, until half cooked. Garnish
one side of a serving dish with salad leaves.
On the other side, make a bed of deep-fried
mock seaweed. Cut the duck into slices and place,
overlapping evenly, on the seaweed. Coat with
the sauce and sprinkle over the fried shallot
and chilli garnish.
Blue Elephant Cooking School