Gaeng Phet Ped Yang Boran: Royal Red Curry of Crispy Duck with Lychee & Fragrant Thai Basil
Embark on a culinary journey to the heart of Thailand with this exquisite Gaeng Phet Ped Yang Boran, a royal red curry that elevates the traditional to an art form. The dish captivates with the golden crispness of perfectly roasted duck, its succulent meat infused with aromatic spices. A vibrant red curry, meticulously balanced with fiery chilies, fragrant galangal, and zesty kaffir lime, forms the luxurious base. Sweet, juicy lychees and tender pineapple chunks burst forth, providing a delightful counterpoint to the rich, savory duck and the creamy depth of coconut milk. Each spoonful is a symphony of contrasting textures and harmonious flavors – spicy, sweet, salty, and sour – culminating in a refreshing finish from the fresh Thai basil, leaving an unforgettable impression of authentic Thai gourmet.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Whole Pekin duck1 (approx. 2 kg), neck and giblets removed
- Coarse sea salt2 tablespoons
- Freshly ground white pepper1 tablespoon
- Star anise pods4
- Cinnamon stick1 (approx. 5 cm)
- Garlic cloves, smashed4
- Fresh ginger, thinly sliced2 cm piece
- Honey3 tablespoons
- Chicken stock or water2 cups
- Premium red curry paste4 tablespoons (ensure authentic Thai brand)
- Full-fat coconut milk800 ml (2 cans), divided
- Water or chicken stock200 ml
- Fresh lychees, peeled and pitted10 , or 200g canned lychees, drained
- Fresh pineapple, cut into 2 cm chunks150 g
- Cherry tomatoes, halved100 g
- Kaffir lime leaves, torn6
- Fish sauce (premium quality)3 tablespoons
- Palm sugar, finely chopped2 tablespoons
- Fresh Thai basil leaves1 cup
- Red spur chilies, thinly sliced diagonally (for garnish)2
- Cooked jasmine ricefor serving
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Crispy Roasted Duck: Preheat oven to 190°C (375°F). Pat the duck thoroughly dry inside and out. Score the duck skin in a crosshatch pattern without cutting into the meat. Rub the duck generously with sea salt and white pepper, ensuring it gets into the scoring.
- 2Step 2
In a small saucepan, combine honey, chicken stock/water, star anise, cinnamon stick, smashed garlic, and sliced ginger. Bring to a simmer, then remove from heat and let infuse for 10 minutes. Strain the liquid, reserving the aromatic honey glaze.
- 3Step 3
Place the duck on a rack in a roasting pan. Pour 1 cup of water into the bottom of the pan (this helps steam and keep the duck moist while rendering fat).
- 4Step 4
Roast for 30 minutes. Remove from oven, prick the duck all over with a fork to release more fat, and brush generously with the aromatic honey glaze.
- 5Step 5
Return to oven and roast for another 30-45 minutes, brushing with glaze every 15 minutes, until the skin is deeply golden brown and crispy, and an internal temperature of 74°C (165°F) is reached in the thickest part of the thigh. Remove from oven, tent with foil, and let rest for 15 minutes before carving into serving pieces.
- 6Step 6
Prepare the Royal Red Curry: In a large pot or wok, heat 1/4 cup of the thick coconut cream (from the top of a can of full-fat coconut milk) over medium heat until it starts to separate and oil appears. Add the red curry paste and sauté for 3-5 minutes, stirring constantly, until very fragrant and the oil turns a vibrant red.
- 7Step 7
Gradually stir in the remaining coconut milk and the water/chicken stock. Bring the mixture to a gentle simmer, stirring occasionally.
- 8Step 8
Add the kaffir lime leaves, fish sauce, and palm sugar. Stir until the palm sugar is fully dissolved. Taste and adjust seasoning, aiming for a harmonious balance of spicy, sweet, salty, and a hint of sour.
- 9Step 9
Add the pineapple chunks and cherry tomatoes. Simmer for 5 minutes until the vegetables are slightly softened.
- 10Step 10
Gently fold in the roasted duck pieces and the lychees. Simmer for another 2-3 minutes, just enough to heat through and allow the flavors to meld without overcooking the lychees or making the duck skin soggy.
- 11Step 11
Stir in the fresh Thai basil leaves just before serving.
- 12Step 12
Serve: Ladle the Royal Red Curry of Crispy Duck into serving bowls. Garnish with thinly sliced red spur chilies and extra fresh Thai basil leaves, if desired. Serve immediately with steamed jasmine rice.
Chef's Notebook
Your personal cooking adjustments and annotations, saved to this browser.
Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.