Khao Na Ped — Thai Duck & Gravy Rice Bowl
Silky duck gravy over jasmine rice with crispy duck, pickled ginger, steamed bok choy, and a salty-tangy dipping sauce. Restaurant-quality Thai comfort in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 720
- Protein
- 48g
Ingredients
- 1 lb duck breast, skin on
- 2 cups jasmine rice, cooked
- 1.5 cups chicken or duck stock
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- ½ lb fresh bok choy, halved
- ¼ cup pickled ginger
- 1 tsp fish sauce
Instructions
- 1
Score duck skin in a crosshatch. Season both sides with salt and pepper.
- 2
Heat a large skillet over medium-high. Lay duck skin-side down, cook 7 min until skin is crispy and golden.
- 3
Flip duck, cook 4 min for medium-rare. Transfer to a cutting board to rest.
- 4
Bring stock to a simmer in the same skillet. Whisk in oyster sauce and fish sauce.
- 5
Mix cornstarch with 2 tbsp water. Stir into simmering stock until gravy thickens, ~2 min.
- 6
Steam bok choy in the microwave or a separate pot until tender-crisp, ~3 min.
- 7
Slice duck against the grain. Divide rice between two bowls, top with duck and gravy.
- 8
Serve with bok choy, pickled ginger on the side, and a small dipping sauce bowl.
Tools you’ll need
- large 12-inch skillet
- cutting board
- whisk
- measuring spoons
- small bowl
- two serving bowls
- microwave or steamer pot
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