Thai Braised Duck over Jasmine Rice

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A beloved Thai street-food classic, this dish features tender duck slowly braised in a fragrant soy sauce with star anise and five-spice until silky and rich. Served over fluffy jasmine rice and finished with a glossy reduced braising sauce, hard-boiled egg, cucumber, and pickled mustard greens for an irresistible contrast of sweet, salty, and fresh.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 56 gCarbs
• 2 gFiber
• 11 gSugar
• 39 gProtein
• 1480 mgSodium
• 520 mgPotassium
• 70 mgCalcium
• 4.5 mgIron
• 9 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the duck and braising liquid

• 1 whole duck (about 4 lb / 1.8 kg), cleaned and patted dry
• 1/2 cup light soy sauce
• 1/4 cup dark soy sauce
• 1/3 cup palm sugar, chopped
• 1/4 cup Shaoxing wine
• 6 cups water
• 1 large knob ginger (about 40 g), smashed
• 8 garlic cloves, smashed
• 3 star anise pods
• 2 cinnamon sticks
• 1 teaspoon five-spice powder
• 1 teaspoon white peppercorns

For the rice

• 2 cups jasmine rice, rinsed until water runs clear
• 2 1/2 cups duck braising liquid (reserved)
• 1/4 teaspoon salt

For garnish and serving

• 2 hard-boiled eggs, halved
• 1 small cucumber, sliced into thin half-moons
• 1/2 cup pickled mustard greens (chai poh), rinsed
• 1 small bunch cilantro, leaves picked
• 2 red Thai chilies, thinly sliced
• 2 green onions, thinly sliced
• 2 tablespoons crispy fried garlic

Directions

1. Pat the duck thoroughly dry and rub with the five-spice powder and white pepper. Heat a large heavy pot or wok over medium-high and sear the duck breast-side down for 3-4 minutes per side until the skin turns deep golden brown.
2. Add the ginger, garlic, star anise, cinnamon sticks, light soy sauce, dark soy sauce, palm sugar, Shaoxing wine, and water. Bring to a boil, skimming any foam that rises, then reduce heat to a gentle simmer.
3. Cover and braise the duck for 1 hour and 30 minutes, turning every 20 minutes, until the meat is fork-tender and pulls cleanly from the bone. Carefully lift the duck out and let it rest on a board for 10 minutes before chopping into bite-size pieces; reserve the braising liquid.
4. Strain 2 1/2 cups of the braising liquid into a small saucepan, bring to a simmer, and reduce for 8-10 minutes until thickened to a glossy, light-syrup consistency. Skim excess fat off the top.
5. Meanwhile, combine the rinsed jasmine rice, reserved braising liquid, and salt in a rice cooker or heavy pot. Cook until tender and aromatic, about 18 minutes in a rice cooker or 20 minutes covered on the stovetop followed by a 10-minute rest.
6. Divide the rice among four warmed bowls. Arrange the chopped duck pieces alongside, then top with halved eggs, cucumber slices, and pickled mustard greens.
7. Spoon the reduced braising sauce generously over the duck and rice. Finish with cilantro, sliced chilies, green onions, and crispy fried garlic. Serve immediately with extra sauce on the side.

Cook’s Notes

• Use duck legs instead of a whole duck for an easier weeknight version; braise them for 50-60 minutes until tender.
• Reserve the duck fat skimmed from the braising liquid and stir a teaspoon into the rice for deeper flavor.
• Pickled mustard greens (chai poh) can be found at most Asian grocery stores and provide the essential salty-sour contrast.
• For crispier skin, after braising, place the rested duck under a hot broiler for 3-4 minutes until the skin bubbles and crisps.
• Reduce the sauce to your preference – it should coat the back of a spoon but still be pourable over the rice.

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