Name: Lung Yai Thai Tapas Duck Basil Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 pieces duck breast, skin on; 3 tbs soy sauce; 1 tbs fish sauce; 1 tsp dark soy sauce (for color, optional); 1 tbs brown sugar; 2 tbs rice wine or dry sherry; 4 cloves garlic, minced; 1 tbs fresh ginger, minced; 1 tsp white pepper; 2 tbs vegetable oil (or peanut/neutral oil); 2 pieces shallots, thinly sliced; 4 cloves garlic, thinly sliced; 2 cups fresh Thai basil leaves (or sweet basil if unavailable), loosely packed; 1 piece red chili, thinly sliced (optional, for heat); 1 tbs light soy sauce; 1 tbs oyster sauce; 1 tsp lime juice; 1 tsp crispy rendered duck fat or butter (optional, for finishing); 4 servings steamed jasmine rice or rice noodles; 2 stalks green onions, sliced (garnish); 4 pieces lime wedges

Score the skin of the duck breasts in a crosshatch pattern, taking care not to cut into the meat. Pat dry with paper towel. In a bowl combine soy sauce, fish sauce, dark soy (if using), brown sugar, rice wine, minced garlic, minced ginger and white pepper. Place duck breasts in a shallow dish or zip-top bag and pour the marinade over them, turning to coat. Marinate in the refrigerator for at least 1 hour, up to 6 hours. Remove from refrigerator 20 minutes before cooking to come toward room temperature.

Prepare and marinate duck

Heat a heavy skillet (preferably cast iron or stainless steel) over medium-low heat. Place duck breasts skin-side down in the dry skillet (no added oil). Cook gently, rendering fat and crisping the skin, about 8–12 minutes. Spoon off excess fat into a container for later use (reserve 1 tsp for finishing if desired). When skin is deep golden and crisp, flip the breasts and increase heat to medium. Sear the flesh side 2–3 minutes to color.

Render skin and sear

Preheat oven to 400°F (200°C) only if duck breasts are thick and need finishing. If using oven, transfer the pan to the oven for 4–6 minutes for medium-rare to medium (internal temp 130–140°F / 54–60°C). If not using oven, reduce heat after searing and cook briefly until desired doneness. Transfer duck to a cutting board and let rest 6–8 minutes before slicing. Reserve any pan juices.

Finish in oven (optional) and rest

While duck rests, wipe out most of the fat from the skillet leaving about 1–2 teaspoons (or add 2 tbsp vegetable oil if you prefer). Return pan to medium heat. Add sliced shallots and sauté 2–3 minutes until soft and slightly caramelized. Add sliced garlic and sliced red chili and cook 30–45 seconds until fragrant but not burnt.

Prepare aromatics

Add light soy sauce and oyster sauce to the pan and stir to combine with shallots and garlic. Add sliced duck (cut into 1/4–1/2-inch slices across the grain) and toss quickly in the sauce for 1–2 minutes to coat and reheat. Stir in lime juice.

Combine sauces and toss with duck

Turn the heat to high, add the basil leaves and toss quickly for 30–45 seconds until wilted and bright green. If you reserved rendered duck fat, toss in the finishing teaspoon now for gloss and flavor. Remove from heat immediately to prevent overcooking the basil.

Add basil and finish

Divide steamed jasmine rice or rice noodles among plates. Arrange sliced basil duck over the rice or noodles, spooning any remaining pan sauce over the top. Garnish with sliced green onions and lime wedges. Serve immediately.

duck breast, skin on

soy sauce

fish sauce

dark soy sauce (for color, optional)

brown sugar

rice wine or dry sherry

garlic, minced

fresh ginger, minced

white pepper

vegetable oil (or peanut/neutral oil)

shallots, thinly sliced

garlic, thinly sliced

fresh Thai basil leaves (or sweet basil if unavailable), loosely packed

red chili, thinly sliced (optional, for heat)

light soy sauce

oyster sauce

lime juice

crispy rendered duck fat or butter (optional, for finishing)

steamed jasmine rice or rice noodles

green onions, sliced (garnish)

lime wedges

Duck Basil

Make Duck Basil Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Duck Basil Recipe

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