3tablespoonsThai chestnuts (ลูกเกาลัด)grilled or boiled
4tablespoonssteamed mackerel (ปลาทูนึ่ง)
2teaspoonscoriander roots (รากผักชี)scraped, washed and chopped
1teaspoonsea salt (เกลือทะเล)
1teaspoonwhite peppercorns (พริกไทย) (S1)roasted and ground
1 1/2teaspooncoriander seeds (malet phak chee) (เมล็ดผักชี) (S2)roasted and ground
3/4teaspooncumin seeds (malet yeeraa) (เมล็ดยี่หร่า) (S3)roasted and ground
2teaspoonsturmeric powder (ผงขมิ้น)
For the smoking mix:
1/2cupuncooked jasmine rice (ข้าวหอมมะลิ)
1cinnamon stick (อบเชย) (S8)
1star anise (โป๊ยกั๊ก) (S9)
1raw cane sugar (น้ำอ้อย)
Garnish with:
salted thick coconut cream (หัวกะทิเข้มข้น)
Serve with:
fresh vegetables (ผักสด)
ginger (ขิง)
yellow onion (หอมใหญ่)
shallots (หอมแดง)
cucumber (แตงกวา)
lettuce leaves (ผักกาดหอม)
For the chili-vinegar sauce:
2piecesfresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)
3clovesThai garlic (กระเทียมไทย)
1tablespoon granulated sugar
1tablespoon rice vinegar (น้ำส้มสายชูหมักจากข้าว)
1teaspoonsea salt (เกลือทะเล)
Instructions
Prepare the filling:
An overview of the filling ingredients. (spices not included)
Begin by pounding sea salt, freshly roasted white peppercorns, coriander seeds and cumin seeds in a mortar and pestle until finely ground.
Add sliced ginger, chopped coriander roots, Thai garlic and shallots to the mortar and pound until the mixture becomes smooth.
Next, add grilled or boiled Thai chestnuts and mackerel meat to the mortar, and pound until they have a smooth consistency. Reserve some chunks of mackerel and chestnuts for later.
Add turmeric powder to the mortar and mix until the paste achieves the desired color. Adjust the seasoning with sea salt as needed.
Mix the paste with the pounded chestnuts and mackerel meat. This will provide a smoother consistency to the filling.
Finally, mix in some unpounded pieces of mackerel and chestnut to give the filling a textural element.
Set aside the filling until ready to use.
Prepare the duck breasts:
Make a cut on the top side of each duck breast with a sharp knife, to create a pocket between the skin and flesh. The cut should run lengthwise through the top of the breast and should be as clean and equal as possible to ensure that the filling spreads nicely.
Fill the duck breasts with the prepared filling; the filling should be evenly distributed, and the duck breasts should have a rounded shape.
Rub the skin of the duck breast with fish sauce.
Using a metal hook, stitch the duck breast opening.
Set aside the filled duck breasts until ready to smoke.
Prepare the smoker:
Start by placing a layer of charcoal at the bottom of the smoker chamber.
Light the charcoal and allow it to burn until it reaches a hot, glowing state.
Mix jasmine rice, orange peels, cinnamon and raw cane sugar in an aluminum foil packet or in banana leaves and add it to the smoker chamber.
Hang the duck breasts inside the smoker chamber above the charcoal, allowing the smoke to infuse the meat slowly and evenly.
Smoke the duck breasts until fully cooked and tender. The smoking time can vary depending on the temperature and the size of the duck breasts.
Once the duck breasts are fully smoked to a medium doneness, remove them from the smoker and let them rest for a few minutes before slicing.
Prepare the fresh chili vinegar sauce:
Start by pounding fresh red long chilies in a mortar and pestle to a smooth consistency.
In a saucepan, combine the fresh chili paste with granulated sugar, distilled vinegar and salt.
Bring the mixture to a gentle simmer over low heat, stirring constantly until the sauce thickens, brightens and becomes shiny.
Remove from heat and let the sauce cool before serving with the smoked duck.
Garnish and serve:
Drizzle the smoked duck breasts with salted thick coconut cream.
Serve the smoked duck breasts with an assortment of fresh vegetables, including thinly sliced ginger, yellow onions, shallots, cucumbers and crisp lettuce leaves.