• Duck Legs 4 pieces
• Crushed Garlic 4 cloves
• Thyme spring 4 pieces
• Water 2 liters
• Salt 3 tbsp
• Deep Fried Oil

Khao-Soi Sauce

• Khao-Soi Chili paste 100 g
• Cooking Cream 250 ml
• Chicken Stock 500 ml
• Fish Sauce 1 1/2 tbsp
• Palm Sugar 75 g
• Cooked Pasta 400 g

1.Patted dry duck legs, rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for 30 minutes. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. Add the legs into the pressure Cooker. Add water then cover and cook over medium-high heat about 25-30 minutes. When cooked release the pressure then take the leg out and patted dry again. Deep fried the legs till crispy. 2.Cook chili paste with cooking cream in the sauce pan over medium heat then add stock, bring to the boil. Season with fish sauce and palm sugar.

3.Arrange cooked pasta in a bowl then serve duck leg with Khao-Soi Sauce.