Photo shoot with Y Sok (pronounced “E Soak”) on her visit back to Lowell MA.
She produced her recipe for Sauteed Duck and Tamarind Sauce with Thai Basil and Chilies for Merrimack Valley Magazine in the Jan/Feb 2017 issue this month.
Y says it is a popular dish at her restaurant the Angkor Soul in Marple England.
Get the recipe and look for the article Duck, Duck, Goose with writer/editor Doug Sparks.