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Thai Crispy Duck Recipe

Name: Malakor Thai Cafes Thai Crispy Duck Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 unit whole duck (about 4–5 lb / 1.8–2.3 kg), giblets removed; 2 tbs kosher salt; 1 tsp white pepper (or ground black pepper); 2 tbs light soy sauce; 1 tsp sesame oil; 1 tsp five-spice powder; 1 tsp granulated sugar; 1 qt boiling water (for pouring over skin); 3 tbs maltose or honey; 1 tbs rice vinegar; 2 tbs hot water (to thin glaze); 4 stalks green onions (scallions), trimmed and halved; 2 inch fresh ginger, smashed and sliced; 3 pieces star anise; 2 leaves bay leaves; 4 tbs hoisin sauce; 1 tbs soy sauce (dark or light as preferred); 1 tbs fresh lime juice; 1 tsp fish sauce; 1 tsp fresh sugar (or palm sugar), finely grated; 2 tbs fresh cilantro, chopped; 1 unit cucumber, thinly sliced (optional); 4 cups steamed jasmine rice or rice noodles

Inspired by Malakor Thai Cafe

Time3h

Serves4

Make Thai Crispy Duck Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Duck & Marinade

1 unit whole duck (about 4–5 lb / 1.8–2.3 kg), giblets removed

2 tbs kosher salt

1 tsp white pepper (or ground black pepper)

2 tbs light soy sauce

1 tsp Toasted sesame oil

1 tsp five-spice powder

1 tsp granulated sugar

Skin Drying & Glaze

1 qt boiling water (for pouring over skin)

3 tbs maltose or honey

1 tbs Rice vinegar

2 tbs hot water (to thin glaze)

Aromatic Roast Bed

4 stalks green onions (scallions), trimmed and halved

2 inch fresh ginger, smashed and sliced

3 pieces star anise

2 leaves bay leaves

Sauce & Serving

4 tbs hoisin sauce

1 tbs soy sauce (dark or light as preferred)

1 tbs Fresh lime juice

1 tsp Fish sauce

1 tsp fresh sugar (or palm sugar), finely grated

2 tbs Fresh cilantro, chopped

1 unit cucumber, thinly sliced (optional)

4 cups steamed jasmine rice or rice noodles

Method

Duck & Marinade

Prepare duck

Rinse the duck inside and out under cold water and pat very dry with paper towels. Trim excess fat from cavity and neck. Prick the skin all over with a fork or skewer being careful not to pierce the meat (this helps fat render and skin crisp).

Combine kosher salt, white pepper, light soy sauce, sesame oil, five-spice powder, and granulated sugar in a small bowl. Rub this mixture evenly inside the cavity and over the exterior of the duck, massaging into the skin and under any loose skin where possible. Place the duck on a rack set over a tray and refrigerate, uncovered, for at least 4 hours and up to overnight to dry the skin (this step improves crispness).

Skin Drying & Glaze

Tighten the skin

An optional but traditional step: bring a pot of boiling water. Holding the duck by the neck, carefully pour boiling water evenly over the skin to tighten and set the skin. Pat the duck dry thoroughly with paper towels after pouring. Allow the duck to rest on the rack for 15–20 minutes.

Make glaze

Whisk together maltose (or honey), rice vinegar and 2 tablespoons hot water in a small bowl until smooth and slightly runny. Keep warm so the glaze stays brushable.

Aromatic Roast Bed

Prepare aromatics

Preheat oven to 375°F (190°C). Scatter green onions, sliced ginger, star anise and bay leaves on the bottom of a roasting pan. Place a wire rack over the aromatics. These aromatics will gently flavor the duck as it roasts and catch drippings.

Roasting & Glazing

Initial roast

Place the duck breast-side up on the rack. Roast in the preheated oven for 45 minutes, undisturbed. The fat will render and the skin will begin to brown.

Glaze and finish

After 45 minutes, remove the duck and brush a thin even layer of the maltose glaze over the skin. Return to oven and roast for another 20–30 minutes, brushing the glaze every 10 minutes, until the skin is deep golden-brown and crisp and the internal temperature at the thickest part of the thigh reaches 165°F (74°C). If the skin is browning too quickly, tent loosely with foil.

Once done, transfer the duck to a cutting board and rest for 10–15 minutes before carving to let juices redistribute and skin remain crisp.

Sauce & Serving

Make dipping sauce

While the duck rests, whisk together hoisin sauce, soy sauce, lime juice, fish sauce and grated sugar in a small bowl. Stir in chopped cilantro. Taste and adjust balance: add more lime for acidity, a pinch more sugar if too tangy, or a dash more fish sauce for saltiness.

Carve and serve

Carve the duck into slices: remove legs and thighs, then breasts and slice thinly against the grain. Arrange on a serving platter with thin cucumber slices and steamed jasmine rice or rice noodles. Serve hot with the hoisin-lime dipping sauce on the side.

Leftover tips: refrigerate cooled leftover duck in an airtight container up to 3 days. Reheat slowly in a 325°F (160°C) oven covered with foil to retain moisture; crisp skin briefly under broiler if needed.