Wilding's Duck Crackling is not just a snack: try adding our range of crackling as an ingredient to your favourite soups, as a delicious alternative to the humble crouton and instead enjoy a protein packed crunch.
Chicken & King Prawn Pad Thai with Wilding’s Habanero & Lemongrass Duck Crackling
Unless using ‘ready to cook’ rice noodles, soak them in cold water for 10 minutes and drain.
Season the chicken with a little salt and fry in a teaspoon of duck fat on a medium heat with the skin side placed down.
Weighing down the chicken with a couple of small dishes helps create a crisp and even skin. Cook the chicken breast around 70% of the time on the skin side down so it doesn’t become dry, you’ll only want to hear the pan sizzle very slightly and a long and slow cook is best to preserve tenderness, but be sure that the chicken is cooked through to a temperature of above 70c.
Once cooked, place the chicken aside to rest, leaving the pan ready to cook the other ingredients.
In the same pan that you cooked the chicken in, stir fry the vegetables on a high heat with the garlic until heated through but still crisp but. Add the prawns and blend into the vegetables and noodles.
Dress the vegetables with the fish sauce, lime juice, soy sauce, sesame oil and add the palm sugar and blend in.
Present the dish onto a plate before slicing the chicken breast with the skin side down to preserve in place. Finish by garnishing with chopped coriander, spring onion, chilli, lime wedge and finally your Wilding's Crackling.
Did you know - Pad thai is listed at number 5 on list of World's 50 most delicious foods? Here’s how you can make it even better by accentuating those bold Thai flavours with a spicy kick.
Smoked Seasalt & Kampot Pepper Duck Crackling with Guacamole Dip
- ½ a small red onion
- 1-2 fresh red chillies
- 3 ripe avocados
- 1 bunch of fresh coriander
- 6 ripe cherry tomatoes
- 2 limes
- extra virgin olive oil
Spiced butternut soup with toasted cumin seeds, garnished with Wilding’s Peking Duck Crackling and crème fraîche