Posts Tagged ‘Duck Broth’

From Beak-to-Feet, Part II

Rock Sugar, Onion, Ginger, Star Anise, Cloves, Cinnamon Sticks and Black Peppercorns

Duck Broth

Nam Soup Ped


Typically I don’t look at a recipe to make this broth, I simply randomly place my favorite spices for duck on top of the duck bones before adding the water. Last month I decided to take notes while preparing it so I could share it with you. Since the broth is for making a soup or for adding to a recipe that requires broth or stock, I decided to keep the ingredients simple. In Thai cooking, duck is almost always used in a Chinese-inspired dish, so all of the ingredients below reflect this. You should feel free, however, to adjust the spices according to how you will use the broth, which can be used in recipes in place of chicken broth. It will keep up to a week in the fridge and 3 months in the freezer.

Yield: 4 cups
Cooking Time: 3 to 4 hours
Bones from 1 whole duck, including beak, feet and neck
2 cinnamon sticks
3 cloves
3 star anise
2 to 3 teaspoons Kosher salt
15 whole black peppercorns
¼ cup fish sauce
1 cube rock sugar, about 1 tablespoon
½ to 1 onion, cut into wedges
3 slices fresh ginger, about 1/4″ thick
9 cups cold water
Take everything—from beak to feet—left from boning a duck and put it into a stock pot. or other large, heavy-bottomed pan.  Add cinnamon sticks, cloves, anise, salt, black peppercorns, fish sauce, rock sugar, onion and ginger. Pour cold water over all the ingredients and bring to a boil. Reduce heat to medium-low and let simmer for 3 to 4 hours to make 4 cups of broth. Stir occasionally and remove any impurities. Pour over strainer into a sterile container and keep in the refrigerator up to a week and in the freezer up to 3 months. 

Steamed Rice with Duck Broth

Steamed Rice with Duck Broth

Kao Man Ped


The method I used to prepare Steamed Rice with Duck Broth – Kao Man Ped – at the Thai Farm Dinner last month is the same one that is used for Steamed Rice with Hainan Chicken (Kao Man Gai), a famous street food in Thailand. I have never seen a recipe for steamed rice with duck broth, but because I applied the science and art of Thai cooking to this recipe I consider it a traditional dish. A week after the farm dinner, one of the guests expressed her nostalgia for this rice dish and its spices. It is a good side dish for a beak-to-feet duck meal, and can also be prepared using chicken broth and chicken fat.

Yield: 5 cups

Cooking Time: 3o minutes

2 cups jasmine rice, washed and rinsed
2 3/4  cups duck broth
1/2 teaspoon salt
1 tablespoon duck fat or butter, optional
5 star anise
2 cloves
1 cinnamon stick

Place rice, duck broth, salt, duck fat, star anise, cloves and cinnamon stick in a rice cooker. Stir and closed the lid. Turn on heat. When the rice is cooked, give it a stir. Taste the rice; if more moisture is needed, add a few teaspoons of hot water and stir again. Keep the rice cooker on warm until ready to serve.

I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
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From Beak-to-Feet, Part I


Time seems to pass by so quickly. I have not been forgetting about my blog, but like all of us, I have been kept busy setting priorities, fulfilling obligations, and working at finding balance in my life. With the bit of time I have this week, I would like to share some recipes with you in this post and my next one from the farm cooking I did last month. The recipes revolve around ducks and sustainable cooking. Making use of the whole animal—from beak to feet—is a practice that my grandma followed, like many cooks around the world.  I hope some of the recipes will be easy for you to try, or that you will learn from just by reading them. Please let me know if you have any experiences to share about cooking with duck.

It is not difficult to handle the whole duck. When I have a whole duck to cook some typical recipes that I might prepare include braised duck leg and wing, pan-seared duck breast with five-spice powder, and rendered duck fat. Then I would put any remaining parts of the duck in a pot to make a duck broth.

Thai Duck Curry with Local Fruit Side Dish

The picture above, taken by one of the farm dinner guests, shows seared five-spice duck on top of steamed rice, plus duck broth with braised duck red curry with nectarines and plums. I will be sharing three of my duck recipes with you. Today’s recipe is for seared five-spice duck. Recipes for steamed rice with duck broth, and for the duck broth itself will come in Part 2. Enjoy these stories and recipes from beak-to-feet.

Seared Five-Spice Duck

Ped Palo Todhaeng


Thais love to eat duck, but when we prepare recipes using duck we always start with duck prepared in a Chinese style of cooking such as “Roasted Five Spice Duck.” We would purchase it from a Chinese restaurant and take it home to enjoy either with hot steamed jasmine rice or incorporated into duck noodle soup, duck red curry, or duck salad. I enjoy the following duck recipe with all of these dishes. Traditionally, Chinese restaurants roast the duck whole, but to make it easy for the home cook this recipe first pan-sears the duck and then roasts it in the oven.

Serves: 2 to 4

Cooking Time: 20 minutes

2 duck breasts, scored
1 teaspoon five-spice powder
Salt and pepper to taste
1 teaspoon sugar
¼ cup Thai light soy sauce or wheat-free tamari soy sauce
2 tablespoons rice vinegar or 1 tablespoon Chinese Rice wine such as Shao Hsing Hua Tiao
1 tablespoon canola oil

Pre-heat oven to 350° F

To score duck breasts, slice though the duck skin and fat with a sharp knife until you just reach the meat. Make rows by slicing diagonally across the breast from top to the bottom at a 45-degree angle. Continue the rows ½ inch apart all the way across the breast, then repeat the process by slicing similar rows perpendicular to the first ones.

Rub the five spice powder on the duck breasts and sprinkle with salt and pepper. Mix sugar with soy sauce and rice vinegar in a small bowl. Pour over duck breasts and marinate for 15 minutes, or up to a day in the refrigerator.

Heat cooking oil in a frying pan on medium high heat. Place duck in pan skin side down and sear until the skin is brown, about 3 minutes; repeat on the other side until it is brown. Place in the oven and let it cook to medium rare, about 8 to 10 minutes. Remove from the oven and let it rest for 10 minutes. Slice and serve.

I Love Thai cooking
Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com 
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