Photograph of the finished Khao na pet

Thailand · Cơm vịt sốt Khao na pet

Khao na pet

1 hr 15 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 1 kg
  • Photograph of Rice Rice 400 g
  • Photograph of Five-spice powder Five-spice powder 12 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Cornstarch Cornstarch 40 g
  • Photograph of Gai lan Chinese broccoli Gai lan Chinese broccoli 240 g
  • Photograph of Ginger Ginger 60 g
  • Photograph of Garlic Garlic 12 cloves

Method

  1. 1 Marinate the duck with five-spice powder, soy sauce, ginger, and garlic, then roast or grill it until the skin is crispy.
  2. 2 Simmer the duck in soy sauce broth for 40 minutes until tender, reserving the broth.
  3. 3 Strain the broth, then reheat it, and mix in cornstarch to thicken the sauce.
  4. 4 Blanch the Chinese broccoli until it's just cooked through but still green.
  5. 5 Serve the rice on a plate, arrange the sliced duck and Chinese broccoli on top, then pour the thick sauce over it.

With an appliance

  • Oven 1 hr 30 min

    Change step 1: Place the duck on the middle rack of the oven at 230 degrees for 20 minutes, turning it once at minute 10, and placing a drip tray underneath to catch the grease. The oven ensures even cooking and requires less constant monitoring of the charcoal, while resulting in a less smoky outer layer.

Start cooking