Thai-Style Duck

PanAsian's picture

Oct. 30, 2012

Skiz Fernando prepares this simple and delicious Thai version of duck.


Boneless skinless duck breast 1 Pound , cut into thin slices
Lemongrass stalk 1
Peanut oil 3 Tablespoon
Finely chopped shallots 3 Tablespoon
Garlic 2 Tablespoon , coarsely chopped
Fish sauce 1 Tablespoon
Dark soy sauce 1 Teaspoon
Lime zest 2 Teaspoon , finely grated
Fresh red chilies/Fresh green chilies 3 Large
Sugar 2 Teaspoon
Fresh thai basil 1/2 Cup (8 tbs) (large handful)
For marinade
Light soy sauce 2 Teaspoon
Shaoxing wine/Dry sherry 2 Teaspoon
Sesame oil 2 Teaspoon
Salt 1/4 Teaspoon
Corn starch 2 Teaspoon
Freshly ground black pepper To Taste



1. Cut duck into thin slices. Set aside.

2. To marinade, in a bowl, put duck, add soy sauce, rice wine, sesame oil, salt, corn starch, and pepper. Mix well and let it rest for 15 minutes.

3. Peel lemongrass stalk, and reveal whitish center. Cut it into 2-inch pieces. Crush the flat part and set it aside.


4. Heat wok on high flame, and add oil in it.

5. When wok starts smoking, drop marinated duck pieces in it. Stir fry for about 2 minutes or until the center of meat is slightly pink. Remove duck pieces from wok and set aside.

6. Reheat the oil over high flame. Throw lemongrass, shallots, and garlic in it. Stir fry for about 3 minutes.

7. Add fish sauce, soy sauce, lime zest, chili pepper, and sugar. Stir, and cook for a minute.

8. Return duck pieces into the wok, and give it a good stir. Cook for a couple of minutes.

9. Drop basil leaves and toss to mix.


10. Serve Thai style duck with hot steamed brown rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 330Calories from Fat 168

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 738 mg30.75%

Total Carbohydrates 14 g4.7%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet