Photograph of the finished Khao na ped

Thailand · Cơm vịt quay sốt Thái

Khao na ped

1 hr Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 800 g
  • Photograph of Duck Duck 800 g
  • Photograph of Five-spice powder Five-spice powder 8 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Oyster sauce Oyster sauce 32 ml
  • Photograph of Sugar Sugar 20 g
  • Photograph of Tapioca starch Tapioca starch 24 g
  • Photograph of Gai lan Chinese broccoli Gai lan Chinese broccoli 200 g
  • Photograph of Coriander Coriander 16 g
  • Photograph of Garlic Garlic 24 g

Method

  1. 1 Rub five-spice powder, minced ginger and garlic, and soy sauce over the duck and marinate for 30 minutes.
  2. 2 Roast the duck at 200 degrees for 45 minutes, turning it over halfway through to ensure the skin is evenly golden and crispy.
  3. 3 Collect the duck's juices and simmer them with oyster sauce, sugar, and a little soy sauce for 5 minutes.
  4. 4 Mix the cornstarch with cold water and gradually pour it into the sauce pot, stirring for 2 minutes until smooth and thick.
  5. 5 Blanch the Chinese broccoli in boiling water for 2 minutes to keep it bright green and crispy, then remove it from the water.
  6. 6 Arrange sliced duck on top of hot rice, pour sauce over it, and serve with Chinese broccoli and cilantro.

With an appliance

  • Charcoal grill 52 min

    Step 2: Roast the duck over medium-high heat, 22 cm from the coals, for 34 minutes, turning every 8 minutes; the skin should have a smoky flavor and the fat should drip onto the coals, but you need to watch for a good flame.

Start cooking