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Fiery Duck Pad Kra Pao with Garlic chilies

Fiery Duck Pad Kra Pao with Garlic Chilies

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine Thai
Servings 2

Equipment

  • Wok or large nonstick skillet A carbon steel wok gives the best sear and smoky aroma, but a large skillet works in a pinch.
  • Sharp chef’s knife Essential for slicing duck evenly.
  • Cutting board Preferably one dedicated to raw meat.
  • Spatula or wooden spoon For tossing the stir-fry quickly.
  • Small mortar and pestle or food processor For crushing the garlic and chilies together.

Ingredients
  

For the stir-fry

  • 1 lb duck breast skin on
  • 1 ½ tablespoons vegetable oil
  • 6 cloves garlic
  • 6 –8 Thai bird’s eye chilies adjust to taste
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1 handful Thai holy basil leaves don’t substitute with regular basil if possible
  • 1 fried egg per serving, optional but highly recommended
  • Jasmine rice to serve

Optional garnish

  • Sliced cucumber
  • Lime wedges
  • Extra basil or chopped chilies

Instructions
 

Prep the duck

  1. Pat the duck breast dry and score the skin lightly in a criss-cross pattern. Slice into thin strips against the grain.

Make garlic chili paste

  1. Smash the garlic and chilies together using a mortar and pestle, or blitz in a mini processor until rough and chunky.
    peeled garlic cloves and vibrant red Thai bird's eye chilies

Render and crisp duck

  1. Heat your wok over medium heat and place the duck skin-side down without oil. Let the fat render and the skin crisp up for about 4–5 minutes. Flip and sear the other side for 2 minutes. Remove and set aside.

Stir-fry the aromatics

  1. Add a bit of oil (or use the rendered duck fat) to the pan. Add the garlic-chili paste and stir-fry until fragrant, about 30 seconds.

Combine everything

  1. Toss the duck back in. Add oyster sauce, soy sauces, fish sauce, and sugar. Stir-fry for a minute or two to coat everything evenly.

Add holy basil

  1. Throw in the basil and stir just until wilted. This is the magic moment where the aroma kicks up!

Serve it hot

  1. Spoon over a mound of jasmine rice, top with a crispy fried egg, and serve with cucumber and lime wedges on the side.