Where can I find a duck?

Check your Asian and regular grocery stores. They are typically sold in the frozen section.

Is duck used in Thai cooking?

Yes! Duck is often used in Thai dishes, especially in curries, salads, and roasted recipes.

Thai Roasted Duck

Name: Thai Roasted Duck
Prep time: 10 min
Cook time: PT-493751H54M
Total time: PT-493751H54M
Cuisine: Thai
Ingredients: 4-5 pounds whole duck. Use either frozen or fresh duck.; 1/4 cup salt. Save 1 tablespoon for roasting; the rest is used to wash and clean the raw duck. 1/2 teaspoon ground black pepper. Add more, if preferred, a little more heat.; 1 ounces or a large handful of cilantro stems or roots. Cut them into 6-inch pieces.; 2 lemongrass stalks, chop into 6-inch pieces, smash before stuffing to release oils.; 2-ounce shallot sliced long and large, 1/3 inch wide.; 4 sprigs of green onions, sliced into 6-inch pieces.; Oil. A light coating of avocado, vegetable, or canola oil helps make the skin crispy and gives a beautiful roasted look. Skip sesame or olive oil for this recipe.; 1-10 fresh Thai chilis, finely chopped. Use green, red, or spicy chili peppers and adjust for your spice level.; 1/4 cup shallot, chopped small; 1 tablespoon garlic, chopped small; 2 tablespoons water; 1 tablespoon fish sauce; 1 tablespoon sugar; 2 tablespoons lime juice; 1/3 cup Hoison sauce; 1 teaspoon rice wine vinegar. (Apple cider or regular vinegar works); 3 tablespoons water; 1/2 teaspoon toasted sesame seeds or rice powder for the crunch. Or use both!

Description

Roasting a whole duck might seem intimidating, but this Thai-flavored roasted whole duck recipe makes it simple! You can create a flavorful duck for any occasion with just a few ingredients.

Ingredients

Scale

4-5 pounds whole duck. Use either frozen or fresh duck.
1/4 cup salt. Save 1 tablespoon for roasting; the rest is used to wash and clean the raw duck. 1/2 teaspoon ground black pepper. Add more, if preferred, a little more heat.
1 ounces or a large handful of cilantro stems or roots. Cut them into 6-inch pieces.
2 lemongrass stalks, chop into 6-inch pieces, smash before stuffing to release oils.
2-ounce shallot sliced long and large, 1/3 inch wide.
4 sprigs of green onions, sliced into 6-inch pieces.
Oil. A light coating of avocado, vegetable, or canola oil helps make the skin crispy and gives a beautiful roasted look. Skip sesame or olive oil for this recipe.

Spicy Chili Dipping Sauce

1-10 fresh Thai chilis, finely chopped. Use green, red, or spicy chili peppers and adjust for your spice level.
1/4 cup shallot, chopped small
1 tablespoon garlic, chopped small
2 tablespoons water
1 tablespoon fish sauce
1 tablespoon sugar
2 tablespoons lime juice

Instructions for the spicy sauce: Mix everything into small pieces in a sauce bowl. Adjust to taste with more lime, fish sauce, sugar, or water.

Sweet Hoison Dipping Sauce

1/3 cup Hoison sauce
1 teaspoon rice wine vinegar. (Apple cider or regular vinegar works)
3 tablespoons water
1/2 teaspoon toasted sesame seeds or rice powder for the crunch. Or use both!

Instructions for the Hoison sauce: Combine all the ingredients in a sauce bowl. Adjust to taste with more water or vinegar.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the duck. Remove the duck from its packaging and remove the gizzards. Sprinkle salt and pepper all over the duck, including inside it. Rub it well and rinse with cold water. Dry the duck with paper towels to help make the skin crispy.

Step 2: Stuff with herbs. For extra flavor while the duck cooks, stuff lemongrass, cilantro stems, shallots, and green onions inside the cavity.

Step 3: Season the duck. Rub more salt and pepper on the outside and inside of the duck. If the skin looks dry, brush a little oil on it. Cover the tips of the wings with aluminum foil to prevent them from burning.

Step 4: Roasting. Place the duck breast-side up on a roasting rack on a baking sheet and put it in a preheated oven at 350 degrees. Place the duck in the center of the oven and roast for 30 minutes for every pound of duck. Mine was a 4.5-pound duck, so the roasting time was about 2.5 hours.

Step 5: Rotate the duck. Halfway through cooking, carefully turn the duck so the breast side is down. Use oven mitts to help with this.

Step 6: Broil for crispiness. Switch the oven temperature to broil in the last 5-8 minutes. The high heat makes the skin crispy! Watch it closely to avoid burning. Once golden brown, turn off the oven and let the duck rest on a cutting board for 10-15 minutes before slicing. Save the excess fat at the bottom of the pan for later use. See tips below.

Serving: Use a sharp knife to slice the duck and arrange the breast, duck legs, and wings on a platter. Serve while the duck skin is still crispy. Enjoy it as a dish with a dipping sauce, or use it in soups, curries, or stir-fries. Don’t discard the extra fat; it can be useful too!

Notes

Save the duck fat that drips in the pan! It’s great for cooking stir-fries, eggs, meats, or veggies. Duck fat is tasty and nutritious, so don’t waste it!
Use your roasted duck like you would with a roast chicken.
Use the duck neck, liver, and other parts with herbs for more flavor and tenderness. It’s a great way to avoid food waste!
Use an instant-read thermometer to check if your duck is cooked. The internal temperature of the thickest part of the thigh should be 165 degrees F.
If using frozen duck, thaw it completely before cooking.
Dry the duck well by patting it down; this helps the skin get crispy.
Let the duck rest for 10-15 minutes before carving to keep the juices in. Enjoy!

Prep Time: 10
Cook Time: 2.5 hours
Category: Holidays
Method: roasting
Cuisine: Thai