Kuay Teaw Ped Recipe

Prepare bones and aromatics

If using raw duck carcass and necks, blanch in a pot of boiling water for 3 minutes to remove impurities. Drain and rinse bones. If using roasted duck carcass, skip blanching and proceed. Smash ginger and garlic with the flat of a knife; halve shallots.

Toast whole spices

In a dry skillet over medium heat, toast star anise, cinnamon stick, coriander seeds, and white peppercorns for 1–2 minutes until fragrant. Transfer to a spice sachet or tie in cheesecloth.

Simmer broth

In a large stockpot, add the cleaned duck bones, toasted spices (in sachet), smashed ginger, smashed garlic, halved shallots, and 4 liters of water. Bring to a boil, then reduce to a gentle simmer. Skim any scum that rises during the first 15 minutes.

Add seasoning and simmer long

After skimmed, add dark soy sauce, light soy sauce, rock or palm sugar, fish sauce, and salt. Continue to simmer gently, uncovered or partially covered, for 2 to 3 hours to extract flavor. Taste after 90 minutes and adjust seasoning (more fish sauce or salt, a dash more sugar) as needed.

Finish and strain

When the broth is deeply flavored and duck meat is falling from bones (about 2–3 hours), remove from heat. Fish out large bones and spice sachet, then strain broth through a fine-mesh sieve or cheesecloth into a clean pot. If desired, refrigerate and skim off excess fat before serving; otherwise, keep warm.

Roast or pan-sear duck

If duck is not already cooked, pat skin dry, score the skin lightly, then roast breast or thigh in a 200°C (400°F) oven for 25–35 minutes (breast) or until internal temp reaches 74°C (165°F) for thigh. Alternatively, sear skin-side down in a hot skillet until skin is crisp and finish in the oven. Rest 10 minutes, then slice thinly against the grain.

Poach offal (optional)

If using liver or other offal, gently poach in simmering seasoned broth for 6–8 minutes until just cooked through. Remove and slice thinly.

Prepare toppings

Rinse and drain bean sprouts. Chop coriander, slice green onions, and rinse pickled mustard greens if using. Arrange fried garlic, crispy shallots, chili oil, basil, and lime wedges in serving bowls or a platter for assembly.

Cook noodles

Bring a large pot of water to a rolling boil. Add rice noodles and cook according to package for medium-width rice noodles (usually 2–4 minutes) until just tender. Stir gently to prevent sticking. Drain and immediately rinse under cold water to stop cooking and remove excess starch; shake off excess water.

Warm bowls and reheat broth

If broth was chilled, reheat gently to a simmer. Optionally pour a ladle of hot broth into serving bowls to warm them, then discard that liquid before assembly.

Assemble bowls

Divide cooked noodles among 4–6 bowls (depending on portion size). Arrange sliced duck and optional offal on top of noodles. Ladle very hot strained broth over the noodles and duck until noodles are submerged and heated through.

Finish with toppings

Top each bowl with bean sprouts, pickled mustard greens (if using), chopped coriander, sliced green onions, basil leaves, fried garlic, and crispy shallots. Serve lime wedges and chili oil at the table so diners can adjust acidity and heat to taste.