Thai · Dinner
Thai Roasted Duck Rice
Roasted duck breast sliced over jasmine rice, served with a soy-vinegar chili dressing, cucumber, cilantro and a rich duck-stock gravy spooned over the top. Skin is crisped separately for crunch. Flavours balance salty, sour and mildly hot, echoing Bangkok street-stall khao na ped.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.3gProtein
29.8gFat
47.5gCarbs
5.8gSugar
2.1gFiber
1380mgSodium
188mgChol
9.9gSat Fat
620mgPotassium
45mgCalcium
3.6mgIron
1.9mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Score the duck skin in a crosshatch pattern, season both sides with salt, and let sit uncovered 5 minutes to dry slightly.
2
Sear
Place duck skin-side down in a cold dry pan over medium heat and cook 8 minutes until fat renders and skin turns deep golden and crisp.
3
Roast
Flip the duck and cook flesh-side over medium heat for 4–5 minutes until probe reads 135°F (57°C), then transfer to a board.
4
Rest
Let duck rest on the board for 5 minutes so juices settle.
5
Simmer
Add minced garlic, crumbled star anise and oil to the same pan over medium-low heat and cook 30 seconds until pale gold and toasted.
6
Reduce
Pour in chicken stock, soy sauce, dark soy sauce, sugar and white pepper, and simmer over medium heat for 3 minutes until gravy thickens and coats the back of a spoon.
7
Build
Mound jasmine rice on a plate and fan sliced duck breast over the top, then spoon warm gravy over the slices.
8
Finish
Stir rice vinegar into thinly sliced chili in a small bowl to make a quick dipping sauce.
9
Plate
Scatter chopped cilantro over the duck, arrange sliced cucumber alongside, and serve with the chili-vinegar sauce on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g duck breast, skin on
- 1 1/2 cup280g cooked jasmine rice
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp dark soy sauce
- 1/2 cup120ml chicken stock
- 22 star anise
- 1 tsp1 tsp white pepper
- 2 tsp2 tsp sugar
- 2 tsp2 tsp rice vinegar
- 22 small fresh chili
- 2 tbsp2 tbsp cilantro leaves
- 44 in (10cm) piece cucumber
- 2 tsp2 tsp vegetable oil
