Crispy Duck with Thai Basil & Chili

By Pak

Submitted by Pak

• Servings: 3
• Prep time: 15 min
• Cook time: 20 min
• Total time: 35 min

Ingredients

• 2 duck breasts (skin-on)
• 3 cloves garlic (finely chopped)
• 1 red chili (sliced)
• 1 handful Thai basil (or regular basil)
• 1 bell pepper (sliced)
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp soy sauce
• 1 lime (cut into wedges)
• 300 g jasmine rice, for serving

Instructions

1. Cook the duck (make it crispy):
2. Score the skin in a crosshatch pattern (don’t cut into the meat)
3. Place the duck breasts skin-side down in a cold pan
4. Cook over medium heat for 8–10 minutes until the skin is crispy
5. Flip and cook for another 2–3 minutes
6. Let rest for 5 minutes, then slice
7. Stir-fry the aromatics:
8. In the same pan, sauté garlic and chili in a bit of the duck fat
9. Add the bell pepper and cook for 2–3 minutes
10. Stir in fish sauce, oyster sauce, soy sauce, and sugar
11. Combine everything:
12. Add the sliced duck back into the pan
13. Toss everything together so the duck is coated in the sauce
14. Add basil at the end and cook briefly until just wilted.
15. Serve with:
16. Jasmine rice
17. Lime wedges
18. Extra chili if you like it spicy
19. Tips:
20. Spoon a little duck fat over the rice for extra flavor
21. For even crispier skin: finish the duck in the oven at 225°C (435°F) for 5 minutes