Thai cuisine · Dough, Pasta & Rice

Khao Na Ped

Duck braised in five-spice soy sauce, sliced over jasmine rice and drizzled with the reduced sauce.

Ingredients · for 4 servings

• 2 duck breast fillets (approx. 300 g each)
• 300 g jasmine rice
• 2 tsp five-spice powder
• 4 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 2 tbsp palm sugar
• 4 garlic cloves
• 3 cm ginger
• 600 ml broth
• 2 tsp cornstarch
• 1/2 bunch cilantro

Instructions

1. Pat the duck breast fillets dry, score the skin in a diamond pattern and rub with the five-spice powder; roughly chop the garlic and ginger.
2. Place the fillets skin-side down in a cold pan and fry over medium heat for 8–10 min. until the fat has rendered and the skin is crisp; turn and fry for 2 more min.
3. Sauté the garlic and ginger in the rendered fat for 1 min., then deglaze with light and dark soy sauce, oyster sauce, palm sugar and broth.
4. Return the duck to the pan and braise, covered, over gentle heat for 45 min. until the meat can be pierced easily with a fork; turn once.
5. Cook the jasmine rice according to package instructions; remove the duck and let rest, thicken the sauce with the cornstarch mixed in a little cold water for 2 min. to a syrupy consistency.
6. Slice the duck crosswise into finger-thick slices, arrange over the rice, drizzle with the hot sauce and sprinkle with cilantro.