Thai cuisine · Meat & Kebab

Ped Palo

Duck braised in dark soy broth with five-spice powder, cinnamon and star anise, with egg and tofu.

Ingredients · for 4 servings

• 4 duck legs
• 4 eggs
• 300 g firm tofu
• 1 tbsp five-spice powder
• 1 cinnamon stick and 4 cloves
• 8 cloves garlic
• 1/2 bunch cilantro (with roots)
• 4 tbsp dark soy sauce
• 3 tbsp light soy sauce
• 3 tbsp palm sugar
• 2 tbsp vegetable oil
• 1.2 l water

Instructions

1. Hard-boil the eggs for 9 minutes, cool in cold water, and peel; cut the tofu into 3 cm cubes and pat dry.
2. Pound the garlic with the washed cilantro roots in a mortar into a paste and fry in the vegetable oil in a wide pot for 2 minutes until golden and fragrant.
3. Add the palm sugar and caramelize over medium heat for 2–3 minutes until dark brown — this gives the broth its color.
4. Add the duck legs, pour in both soy sauces, five-spice powder, cinnamon stick, cloves and the water, and braise covered over low heat for 70 minutes.
5. Add the eggs and tofu cubes and simmer uncovered for another 25–30 minutes until the broth has reduced by a third and the eggs and tofu have turned deep brown.
6. Ladle the legs with egg, tofu and plenty of broth into deep bowls, sprinkle with cilantro leaves, and serve with jasmine rice.