This is a signature Chinese dish rather than Thai, but save some of the duck, we will need it for two Thai recipes in the following days. Ideally the duck should be prepared a day ahead, in Chinese kitchens then tie the duck skin and blow it up with air to separate the skin from the duck to make the skin more crispy, but this step it not practical at home.

Ingredients  for the Duck
1 Whole Duck
Palm Sugar
Dark Soy

Preparation for the Duck
1. Clean and wash the duck.
2. Scald the skin by pouring boiling water over it.
3. Take your fingers and run them under the duck skin to separate skin from fat.
4. Pat the skin dry with kitchen paper.
5. Dissolve palm sugar in soy sauce, and brush it over the duck, leave to dry and brush again to build up a good coating.
6. Roast in the oven, on a raised grill, 1 hour per kilo in a medium oven is typical, for the last 5 minutes turn the heat up to crisp the skin.

Ingredients  for Pancakes
200 gms Flour
Very Hot Water
Sesame Seed Oil

Preparation of Pancakes
1. Place the flour in a large bowl.
2. Boil the water and let it cool back a little.
3. Take a wooden spoon, pour the hot water into the flour and mix as you do it.
4. Add enough water to form a strong dough.
5. Take small pieces of the dough and roll them into balls.
6. Dip the base of a ball in sesame seed oil, and press it against another ball. The oil will let you separate these two pancakes after cooking.
7. Roll the two pancakes together on a flat clean surface until thin.
8. Cook them in a dry hot frying pan, don’t let them brown, they should be cooked but still a little doughy.
9. Let them cool, then peel apart the two pancakes.

Serve With
Spring Onion Brushes (cut the ends of the spring onions into a fan, then drop them in ice water to curl them)
Hoisin Sauce
Plum Sauce
Cucumber Sticks

To Eat
Take some of the skin, duck, sauces, spring onion and cucumber and roll then in a pancake and eat!

The red sauce is made from the same ingredient used to give barbeque pork it’s red colour & taste – Thai teriyaki seasoning. Here I’ve used it with duck, since duck is a heavier meat that goes well with the taste. I use to work in a restaurant and this was a favorite among farangs (western foreigners).

Ingredients
400 gms Duck Breast
1 Tablespoon Butter
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1 Teaspoon Sugar
2 Tablespoons Light Soy Sauce

Preparation for Duck
1. Clean and score the duck on the meat side, but not the skin side.
2. Into a saucepan, combine the salt, sugar, light soy sauce, orange juice, lemon juice and butter. Heat until the sugar and salt have dissolved.
3. Pour this over the duck and leave to marinade overnight.
4. Grill or oven at 170 degree until cooked, approximately 20-30 minutes.

Ingredients  for The Red Sauce
1 Tablespoon Thai Teriyaki Powder
2 Tablespoons Brown Sugar
1 Teaspoon Sauce
30 gms Tamarind Pulp
50 ml Water
1 Teaspoon Corn Flour

Preparation
1. Squeeze the tamarind in the water to make it brown and release the bitter tamarind taste.
2. Put just the water part of the tamarind mix (sieve out the pulp) into a sauce pan over a medium heat.
3. Add the salt, sugar, and teriyaki powder in and cook until the sugar and sale have dissolved.
4. Mix the corn flour with 3 tablespoons of water and stir into the sauce to thicken it.
5. When its thick, pour it over the duck breast.

Serve With
Rice
Salads
Cucumber
Spring Onions

The most unusual part of this recipe is the rambutans, the semi-sweet Thai fruit we add to it to balance the spicy curry. Lychees can be substituted very successfully if you can’t obtain rambutans. The duck though is essential, it has a soft meat that blends into the dish. If you can’t get hold of duck, try one of the other pork or chicken red curry recipes on this site instead!

Ingredients  for 2 People
100 gms Duck
200 ml Coconut Milk
Water for Boiling
3 Tablespoons Thai Red Curry Paste
2 Tablespoons Brown Sugar
2 Tablespoons Oil
2 Red Chillies
5 Basil Leaves
4 Kaffir Citrus Leaves
5 Cherry Tomatoes
1 Teaspoon Salt
2 Tablespoons Fish Sauce
2 Cubed Raw Potatoes
4 Rambutans (From a tin is better than fresh for this recipe)

Preparation
1. Boil the potatoes in water until they are cooked, drain off the water, leaving only approx. 100 mls remaining in the pan.
2. Clean the duck and slice the meat into strips.
3. Into a frying pan, fry the curry paste in the oil for few seconds – this will release the flavours – then add duck and stir fry in the hot oil. Again this only needs to be done for a few seconds.
4. Cut the chillies and kaffir leaves into smaller pieces and add to the frying pan with the duck.
5. Add the coconut milk, salt, sugar and fish sauce, and fry for 2 minutes.
6. Add the contents of the frying pan to the potato pan and bring the liquid back to the boil.
7. Add the rambutans, basil leaves, and cherry tomatoes and serve immediately.

Serve With
Hot Thai Fragrant Rice