Duck Basil Recipe
Crispy boneless duck topped with Thai basil, garlic, onions, red and green peppers in our special brown sauce.
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Ingredients
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Duck & Marinade
Vegetables & Aromatics
Special Brown Sauce
Garnish
Method
Duck & Marinade
Prepare and marinate duck
Pat the duck dry with paper towels. Slice the duck into 1/2-inch strips or bite-size pieces. Place in a bowl and add 2 tbs soy sauce, 1 tbs Shaoxing wine, 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and let sit 15–20 minutes at room temperature or up to 2 hours refrigerated.
Dredge and crisp
After marinating, toss the duck pieces with 3 tbs cornstarch until evenly coated. Heat 4 tbs vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add duck in a single layer (work in batches if needed) and sear 3–4 minutes per side until golden-brown and crispy and cooked through. Remove to a plate lined with paper towels and reserve.
Vegetables & Aromatics
Wipe out excess fat from the pan, leaving about 1 tbs oil and any brown bits. Return pan to medium-high heat. Add minced garlic and sliced chiles (if using) and stir-fry 20–30 seconds until fragrant, taking care not to burn. Add sliced onion and stir-fry 1–2 minutes until it begins to soften. Add red and green bell pepper strips and continue to stir-fry 2–3 minutes; vegetables should be tender-crisp. Push vegetables to the side of the pan.
Special Brown Sauce
Mix the sauce: in a small bowl combine 2 tbs soy sauce, 1 tbs oyster sauce, 1/2 tsp dark soy (optional), 1 tsp rice vinegar, 1 tbs brown sugar, and 1/2 cup chicken stock or water. Stir to dissolve the sugar.
Finish the sauce: give the 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tbs water) another stir and add to the sauce mixture. Pour the sauce into the hot pan with the vegetables. Bring to a gentle boil, stirring, until the sauce thickens and becomes glossy, about 1 minute. Stir in 1/2 tsp sesame oil.
Combine with duck and basil: return the crispy duck pieces and any collected juices to the pan. Toss everything to coat with the sauce and heat through, about 1 minute. Remove from heat and immediately add 1 cup Thai basil leaves; toss once to wilt the basil without overcooking so it remains aromatic.
Garnish & Serve
Plate the duck basil on a serving dish. Sprinkle with sliced scallions and toasted sesame seeds if desired. Serve immediately with steamed jasmine rice.