Sundaland Recipes

Thai Peking Duck is a delightful fusion of Thai and Chinese cuisines. This dish is a tantalizing combination of crispy duck, aromatic Thai herbs, and a touch of Chinese flavors. The succulent duck is first marinated in a blend of Thai spices, such as lemongrass, galangal, and kaffir lime leaves, which infuse it with a fragrant and zesty taste. 
Once marinated, the duck is roasted to perfection, resulting in a crispy golden skin that crackles with each bite. The meat remains tender and juicy, retaining all its natural flavors. To add a Thai twist to the classic Peking Duck, it is served with a tangy tamarind glaze that complements the rich duck meat beautifully.The dish is traditionally accompanied by steamed pancakes, fresh herbs like Thai basil and cilantro, and a medley of condiments such as sweet hoisin sauce and spicy Sriracha. As you take a bite, the combination of flavors explodes in your mouth, with the aromatic Thai herbs harmonizing with the succulent duck and the sweet and savory glaze. 

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By:Sundaland Recipes Team
Author:

Prep Time:24 Hour
Cook Time:02 Hour
Suitable:GlutenFree
Category:Meal
Origin:Thailand ft China
Serving:6 Person
Tags:Fragrant, Zesty, Herbs

Nutrifacts:350 calories
  50 grams fat

Rating:4.3 

Thai Peking Duck is a culinary masterpiece that beautifully merges the best of Thai and Chinese cuisines. Its unique blend of flavors and textures will take your taste buds on a journey you won't soon forget. So, if you're seeking a culinary adventure that showcases the best of two incredible cultures, Thai Peking Duck is an absolute must-try. 

Ingredients:

• 1 whole duck (around 5-6 pounds)
• 4 stalks lemongrass, chopped
• 2-inch piece of galangal, sliced
• 4 kaffir lime leaves, torn
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey
• Juice of 1 lime
• Vegetable oil, for brushing
• For the Tamarind Glaze:
• ¼ cup tamarind concentrate
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon chili flakes (optional)
• For Serving:
• Steamed pancakes or tortillas
• Fresh Thai basil and cilantro
• Hoisin sauce
• Sriracha sauce

Instructions:

1. Begin by preparing the marinade. In a food processor, combine lemongrass, galangal, kaffir lime leaves, garlic, soy sauce, fish sauce, oyster sauce, honey, and lime juice. Blend until you have a smooth paste.
2. Pat the duck dry and make a few shallow incisions on the skin. Rub the marinade all over the duck, inside and out. Place the duck in a large ziplock bag and refrigerate for at least 24 hours to allow the flavors to infuse.
3. Preheat your oven to 350°F (175°C). Remove the duck from the marinade, allowing any excess to drip off. Place the duck on a wire rack set inside a roasting pan.
4. Roast the duck in the oven for about 2 hours, or until the skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C). Baste the duck with the accumulated juices every 30 minutes for a more flavorful result.
5. While the duck is roasting, prepare the tamarind glaze. In a small saucepan, combine tamarind concentrate, honey, soy sauce, fish sauce, and chili flakes. Heat over low heat until the glaze thickens slightly. Set aside.
6. Once the duck is cooked, remove it from the oven and let it rest for a few minutes. Brush the duck generously with the tamarind glaze.
7. To serve, carve the duck into thin slices. Place a slice of duck onto a steamed pancake or tortilla, add fresh herbs, and drizzle with hoisin sauce and Sriracha sauce. Roll it up and enjoy the explosion of flavors!