Sawaddee ka welcome to hot thai kitchen today I'm going to make bped yang so bped is duck and yang is
to roast so this is basically Chinese Rostock but done Thai style which means that it comes
with the most delicious gravy ever that you're gonna want to put on everything this is inspired
by a popular dish at a hotpot restaurant chain in thailand called MK tsuki if you live in thailand
you've been there you might have had but ya had MK because it is super super popular everybody orders
it who go there but instead of doing a whole duck we're just gonna do duck breast makes it a
lot more practical for home cooking alright let's get started so I've got two duck breasts here and
the first thing you want to do is you wanna trim the silver skin that's on the backside because
that stuff if you leave it on it's quite chewy it doesn't cook down so here's what you do I'm
actually gonna first remove the tender so this is the tender so the same as chicken tender but
doc has a chewy connective tissue right here that runs through it so I'm just gonna remove
it I'll still cook it up and snack on it but I don't want to leave it on the breast I'm using
a boning knife you can use a small paring knife something with a with a pointy tip and just try
to get under and get out as much of it as you can without sacrificing the meat there you go then
also on this side you see some silver skin there now there is some silver skin that actually runs
into the meat nothing you can do about that so you can like I usually find a couple pieces that's a
bit chewy but you know what you're gonna do you remove as much as you can that's on the outside
and then this extra fat you want to remove that as well and then we're just gonna trim off excess
skin here just because when we go to fry it the the skin that hangs over will touch the marinate
and then burn around the edges so just want to make a nice neat piece you can save that and fry
it up into crispy duck skin as well you don't have to throw and now on the other side I'm gonna score
the skin break the skin open don't get to the meat your goal here is to open it up so that the fat
can render out more easily and I'm doing small small scores here because then the score marks
that's where I'm gonna slice my duck then it's a lot easier for me I don't have to slice through
cooked crispy skin okay that's good so now I'm gonna make the dry wrap for the meat really really
simple I've got some brown sugar here I'm using light brown sugar but you can do dark brown sugar
and some salt and then this is the key important ingredient here is five-spice powder it's a
mixture of different spices I do have a recipe for it if you want to make it at home or you can just
buy five-spice powder from the store and I'm also gonna add some ginger powder you can use grated
ginger but then I find keeping this dry makes it easier to apply if you use grated ginger then it
becomes sort of a wet pace and it's a little more tricky to apply but still works all the same and
try your best to not get this rub on the skin just because there is sugar in it and then we're gonna
sear the skin and so the sugar will burn I always manage to get some on the skin so but that's okay
just do your best if you were to do a whole duck you would just rub this rub rub this rub into the
cavity of the duck and then with a little bit that I have left here I'm gonna just marinate my tender
so I can snack on them later again trying to not contaminate my skin so rest this up here for now
I'm gonna flip these so you will notice that most Chinese barbecue duck will have a red tint to the
skin and that is nothing mysterious other than just some red food coloring you don't have to
add this if you don't want to but for the sake of curry recreating the look I'm gonna add some so I
just have just a TSP of water and I'm just gonna do a couple of drops of red food coloring and I'm
also just going to add a Touch assault to season the skin you don't have to I've done it with and
without but now that I remember why not so I'm gonna stir this until the salt is dissolved and
we'll brush this on the duck skin and you can add as much of the color as you like if you
want a more intense red now we're gonna let this marinate for at least 45 minutes uncovered because
I want the skin to dry as much as possible so you're just gonna do it for for 45 minutes put
a fan to it leave it outside totally fine or if you want to do it for up to a whole day put it
in the fridge don't cover it so the more the skin dries the crispier they will become when we go to
cook it so while we wait we're gonna make the duck gravy which is what makes this Thai style because
if you go to a Chinese restaurant here their duck doesn't come with this gravy I'm telling you this
you're gonna want to put it on everything it's so delicious and you can make it separately and
put it on other meats too if you want okay so we're gonna start with our Sam glue or three
friends which are white peppercorns garlic and cilantro stems as you've seen me make before so
peppercorns first if you're making this for kids I would cut the amount of pepper by about half I
like it a little peppery but it might be a little too spicy and then garlic cilantro stems and we're
also gonna add some ginger some chopped ginger this is the Chinese part of this recipe get that
into a paste okay so now that it's a fine paste I'm gonna add another important ingredient here
which is thought deal or fermented soybean paste that we use in Thai cuisine if you don't have this
you can also use miso use half the amount and add a little extra water and then because that
deal has some whole soybeans in it I'm gonna mash it you can also use the Korean fermented soybean
paste as well as a substitute five-spice powder again very very important ingredient alright to
the pot so I'm gonna saute the pace that we just made with a little bit of oil here
so keep sauteing that on low heat until it sort of dries up thickens a little bit start to smell
really good now it's really aromatic its dried up I'm gonna deglaze with some chicken stock and
for some richness coconut milk no no what's this doing up here I'm gonna season it with some soy
sauce and now I'm gonna switch weapon to a whisk so I can break up all the lumps to a mini risk
and now for a nice color I'm gonna add some black soy sauce you can also do dark soy sauce and you
can just adjust the color to taste it can be a little darker a little later up to you and one
of the most important ingredients is honey because this is gonna be sort of a salty sweet gravy and
duck and honey flavor match made in heaven now I'm gonna let that simmer for about five minutes let
the flavors mingle and marry and then we will do our final adjustment all right so it's been
about five minutes I did add a little extra black soy sauce to adjust the color a little bit it's
totally up to you I'm gonna turn this off and add some toasted white sesame seeds and I'm gonna do
final taste testing oh by the way I did crush the sesame seeds just gently in the mortar and pestle
just to break up the aroma release the aroma a little bit perfect yes that is exactly exactly
where I want it all right so the gravy is done you can keep this in the fridge it'll last like
a couple of weeks easy now let's fry up the duck so with the duck what I'm gonna do is I'm gonna
dry off the marinade from the bottom side of the meat so I'll pick that up and put it on this paper
towel here and again you want to be really careful not to let the marinade touch the skin oh don't
forget I just forgot I put the tender back here I need to take that out there you go plop that there
now we're gonna sear the duck before we roast them I'm gonna turn the heat on just medium you don't
want to go super high because you want to give the duck skin time to render out the fat and we're
just gonna sear the skin at this point no oil needed there's gonna be so much duck fat coming
out of the skin you will have oil in no time and it doesn't need to sizzle again we don't want to
burn the skin before the fat has time to render that's why we're not doing high heat searing here
there we go and slowly you'll start to hear that sizzling okay so I've got quite a lot of duck fat
now what I'm gonna do actually it's not done yet but I'm gonna just pour off this fat and keep it
so that I can use it for cooking later on and if I let it sort of hang out it might eventually burn
carefully pour it into a bowl without losing hey duck here so with the food coloring it's really
hard to tell what color the skin actually is but I'm just going buy something like that okay the
skin is now clearly thinner it has lost a lot of fat I'm done with that and I'm gonna transfer it
onto my baking sheet which I have lined with foil for easier cleaning and see see you go talking
about the edges catching the marinade and then burning like it's totally fine it's charred it's
character but try not to get that like all over the skin okay so this is gonna go now into a 400
degree oven I like it medium doneness so I like to do it at about 12 minutes in Asia they always
do duck well done so that you might need to do 15 to 18 minutes depending on the size but it's
up to you at this point you can cook it super rare if you like it that way but I'm new to twelve so
one piece of my dog is significantly larger than the other so I think I might have to pull one and
then put the other one back in so I'm just gonna Tek temperature of the little one for now I'm 135
which is perfect that's exactly what I want 135 we'll get you about medium this one's still 125
so I'm gonna put the big one back in and pull the little one out on to something before you cut into
the dock let it rest for at least I like to do 10 minutes but even your a rush five minutes will be
fine but otherwise you cut it and if the meat is still piping hot it'll push out all the juices and
the meat will be dry okay so let's see what this does oh my God look at that perfect pinkness which
is by the way so uh nation of me to cook duck to pinkness but it's what I prefer so that's what
we're gonna do and then those score marks that we made serves perfectly as where you will cut and
you will notice that the score marks are now about half the width as they were when we originally
scored it so keep that in mind - oh so good look at that perfect pinkness super juicy super moist
pop that onto my serving plate arrange it let's do let's do two rows we're going to then pour the
gravy all over it and you can pour it over a pour it around here you can look at it this way much
nicer what I actually like to do is I douse the gravy all over it and then as it sits it kind of
absorbs that flavor even more and it becomes more delicious the nice hot jasmine rice yes
gravy
that's five-spice powder aroma and the white pepper that is what you're smelling up front
so good I must take another bite right away that duck is tender and juicy and flavorful
but really the sauce makes it there's there's nothing quite like that I can describe it to
you it's just a really aromatic gravy that's a little rich from the coconut milk a touch a
kick from this from the white pepper and you just have to try it if you don't want to do jack make
the sauce and put it on chicken oh yeah okay make the sauce put on something so I hope you give this
a try the recipe as always will be on hot Thai Kitchen calm when you make it send me a photo on
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this video thank you as always for watching and I always see you next time for your next