Spicy Green Peppercorn Duck Stir-Fry — Ped Pad Prik Thai
A Central Thai duck stir-fry with sliced breast tossed over high heat with whole green peppercorns, garlic, krachai, and bird chillies, glazed in a fast oyster-and-soy sauce with Thai basil over jasmine rice for a punchy peppery plate.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 440g duck breast slices dry. Crush 16 garlic cloves and bruise 10 bird chillies with knife side. Slice 2 long red chillies diagonally. Thinly slice 60g krachai. Tear 10 kaffir lime leaves into rough pieces. Have 60g red curry paste, 40ml oyster sauce, 20ml fish sauce, 10g palm sugar, 30g green peppercorns, and 40g Thai basil ready.
Bloom
Heat 4 tbsp oil in a large wok over high heat 30 seconds until smoking. Add red curry paste and crushed garlic, stir-fry 90 seconds until deeply fragrant and oil turns red—careful not to burn garlic.
Sear
Add duck slices to bloomed paste over high heat, toss continuously 2–3 minutes until surfaces are seared and blushing pink at centre, coated red and clinging to spice oil.
Build
Tip in krachai, green peppercorns, and bruised bird chillies, toss 60 seconds until aromatic. Pour in oyster sauce, fish sauce, and palm sugar, toss 60 seconds until glossy and coated.
Fold and plate
Remove from heat, fold in Thai basil, kaffir lime leaves, and sliced red chillies 30 seconds off heat until just wilted and aromatic. Divide duck between two plates over 150g jasmine rice each with chilli oil drizzled over.
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