Chicken Gai Pad Khing and Duck Ped Makaan

For the chicken:

1. Cut the chicken into fine strips and marinate in soy sauce for several hours. Meanwhile, soak the mu-err mushrooms.
2. Fry the meat in a wok with sunflower oil and add the chopped Mu-Err mushrooms. Cut the bamboo shoots into strips, cut the peppers and chillies into small pieces and add to the meat. Season to taste with honey, soy sauce, sweet chili paste and ginger juice. Deglaze with wine. Finally, add finely diced carrots and roasted cashew nuts.
3. Serve on a banana leaf with star fruit slices. Grainy rice is ideal as a side dish.

For the duck:

1. Mix the juice of the oranges with the soy sauce, honey and black pepper to a paste. Marinate the duck with it two days before serving.
2. One day before serving, roast the duck in the oven until crispy. Soak the tamarind paste in warm water and let it stand.
3. On the day of serving, cut off about 600 g of meat from the duck and cut into 5 cm x 1 cm strips, sear the meat and keep warm. Brush the tamarind paste through a hair sieve.
4. Quarter shallots and fry in walnut oil in a wok. Peel, core and quarter the longane, cut the pineapple into small pieces and add both to the onions. Add the tamarind. Season with soy sauce and Thai mango sauce.

To serve:

1. Arrange vegetables and duck separately on a plate. Grainy rice is also a good accompaniment here.