Chinese Roast Duck Thai Style (MK Duck) เป็ดย่าง MK
Hot Thai Kitchen recipe - Thai
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 duck breasts
- 1/2 tsp five spice powder, store bought or homemade
- 1 tsp brown sugar, dark or light
- ¼ tsp salt
- ¼ tsp ginger powder (or 1 tsp grated fresh ginger, see note)
- 3-4 drops red food colouring (optional, see note)
- 1 tsp water
- A pinch of salt
- ½ tsp white peppercorns (use only 1/4 tsp if serving kids)
- 3 cloves garlic
- ¾ inch piece ginger, chopped
- 5 cilantro sprigs, stems finely chopped, leaves picked
- 2 Tbsp taojiew (Thai fermented soybean paste)
- 1 ½ Tbsp soy sauce
- 1 ½ tsp black soy sauce or dark soy sauce
- ½ tsp five spice powder
- 2 Tbsp honey
- ¾ cup unsalted chicken stock or water
- ¼ cup coconut milk
- 1 tsp white sesame seeds, crushed
Instructions
- 1
Remove the tender and silver skin from duck breasts as much as you can. (Save the tender for snacking, do not throw it!)
- 2
Trim off excess skin/fat around the edges of the breasts.
- 3
Score the duck skin shallowly on a diagonal about 1 cm apart, making sure not to cut through to the meat.
- 4
Make the dry rub by combining five-spice powder, brown sugar, salt and ginger powder.
- 5
Sprinkle the rub evenly onto the meat part of the duck only; try not to let the rub touch the skin. Use any leftover rub on the tenders. Flip the rubbed duck meat side down on a plate and pat the skin dry.
- 6
Combine the food colouring with the water and a pinch of salt and brush this onto the duck skin.
- 7
Let the duck marinade for at least 45 minutes, uncovered to let the skin dry. If you're marinating for less than 2 hours, you can leave the duck at room temp and put a fan to it to help it dry out. If marinating for longer than 2 hours, put the duck in the fridge uncovered, for up to one day.
- 8
Meanwhile make the gravy.
- 9
Pound peppercorns until fine in a mortar and pestle.
- 10
Add garlic, ginger, cilantro stems and pound into a fine paste.
- 11
Add taojiew and five spice powder and mash everything together.
- 12
In a small pot, add a little bit of oil and the herb paste and saute on low heat for about 2 minutes until aromatic and thickened.
- 13
Deglaze with chicken stock, then add all remaining ingredients, whisking to break up the herb paste.
- 14
Simmer for about 5 minutes.
- 15
Taste and adjust seasoning, adding more dark/black soy sauce as needed to adjust the colour.
- 16
Stir in sesame seeds, and when you're ready to serve stir in cilantro leaves.
- 17
Preheat the oven to 400°F (205 °C).
- 18
Dry the breasts on paper towel, trying your best not to let any of the juices or the marinade touch the skin.
- 19
Heat a flat skillet over medium heat just briefly (don't let it get too hot), then add the duck skin-side down. Let the duck fat from the skin render slowly over medium heat. As duck fat collects in the pan, you can pour this off into a bowl and save it for cooking if you wish.
- 20
Sear duck for about 5-6 minutes or until the skin has browned slightly and much of the fat has rendered off. (Tip: I used a non-stick pan, but if using a stainless steel pan, the skin might feel like it's sticking in the beginning. Don't worry, it should release after the skin is browned, with a bit of help from a spatula.
- 21
Transfer the duck, skin-side up, onto a rack set on a foil-lined baking sheet. Roast the duck until desired doneness; I roast them for 12-15 mins for medium doneness (135°F internal temp). Timing will depend on the size of the breast, so it's a good idea to have a meat thermometer handy. This is my favourite meat thermometer.
- 22
Let the duck rest for about 10 minutes before slicing. Slice thinly for serving, then pour the gravy over the duck and serve with jasmine rice or egg noodles. Enjoy!