Khao Na Pet

1. 1

   Prepare the Duck

   Clean the duck thoroughly, removing any excess fat from the cavity. Pat the duck completely dry with paper towels - this is crucial for crispy skin. Prick the skin all over with a fork or skewer, being careful not to pierce the meat, to help render the fat during roasting.

   NaNh NaNm

   Tips:

   • • Make sure the duck is completely dry before proceeding
   • • Pricking the skin helps fat render out for crispier results
2. 2

   Season the Duck

   In a small bowl, mix together light soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon sugar, and 2 tablespoons Chinese five-spice powder. Rub this mixture all over the duck, including under the skin and inside the cavity. Massage the dark soy sauce or kecap manis into the skin for a rich, mahogany color. Stuff the cavity with fresh ginger slices. Truss the legs with kitchen twine if desired.

   NaNh NaNm

   Tips:

   • • Loosening the skin allows seasoning to penetrate deeper
   • • The dark soy gives the characteristic red-brown color
3. 3

   Roast the Duck

   Preheat oven to 180°C (350°F). Place the duck breast-side up on a roasting rack set in a deep roasting pan to catch the drippings. Roast for 90 minutes, or until the skin is crispy and dark golden brown, and the internal temperature reaches 75°C (165°F). The fat should be well rendered and the skin beautifully crisp. Reserve the duck drippings from the pan.

   NaNh NaNm

   Tips:

   • • Using a roasting rack allows hot air to circulate for even crisping
   • • Save the duck fat for cooking - it's liquid gold!
   • • If skin browns too quickly, tent loosely with foil
4. 4

   Make the Aromatic Herb Paste

   While the duck roasts, pound white peppercorns in a mortar and pestle until fine. Add garlic cloves, 1 inch of sliced ginger, and chopped cilantro stems. Pound into a fine, aromatic paste. Add taojiew (fermented soybean paste) and 1/2 teaspoon five-spice powder, and mash everything together until well combined.

   NaNh NaNm

   Tips:

   • • A food processor can be used if you don't have a mortar and pestle
   • • The paste should be aromatic and fairly smooth
5. 5

   Prepare the Gravy

   In a small pot, heat 1 tablespoon of vegetable oil over low heat. Add the herb paste and sauté for about 2 minutes until aromatic and thickened. Deglaze the pot with chicken stock, stirring to release any stuck bits. Add 2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 1 tablespoon palm sugar, and 2-3 tablespoons of the reserved duck drippings. Whisk to break up the herb paste and combine all ingredients. Simmer for about 5 minutes.

   NaNh NaNm

   Tips:

   • • Taste and adjust seasoning - add more dark soy for color or sugar for sweetness
   • • The gravy should be savory, slightly sweet, and richly flavored
6. 6

   Finish the Gravy

   Stir toasted sesame seeds into the gravy. Just before serving, stir in chopped fresh cilantro leaves for a bright, fresh finish. Keep warm until ready to plate.

   NaNh NaNm

   Tips:

   • • Add cilantro at the last minute to preserve its fresh flavor and color
7. 7

   Rest and Slice the Duck

   Remove the duck from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute. Using a sharp knife or cleaver, slice the duck thinly, cutting through both the crispy skin and tender meat. Aim for uniform slices that showcase the beautiful mahogany skin.

   NaNh NaNm

   Tips:

   • • Resting is crucial for juicy meat
   • • A sharp knife or Chinese cleaver makes clean slices through the bone
8. 8

   Prepare the Vegetables

   Blanch or stir-fry the Chinese kale (kai lan) until tender-crisp. Season lightly with a splash of oyster sauce if desired. Slice fresh cucumbers for garnish.

   NaNh NaNm

   Tips:

   • • Don't overcook the greens - they should retain some crunch
9. 9

   Assemble and Serve

   Place a generous portion of steamed jasmine rice on each plate. Arrange sliced duck over the rice, displaying the crispy skin. Ladle the aromatic gravy generously over the duck and rice. Add blanched Chinese kale and cucumber slices to the side. Serve with Thai chilies in soy sauce, pickled ginger, and a small bowl of duck broth on the side if desired.

   NaNh NaNm

   Tips:

   • • The dish is best served immediately while the skin is still crispy
   • • Let diners add chilies in soy sauce to their taste

• •For the crispiest skin, air-dry the duck in the refrigerator overnight after seasoning, uncovered, to dry out the skin even more
• •Duck fat is precious - save all the rendered fat from roasting for cooking potatoes, vegetables, or stir-fries
• •If you don't have time to roast a whole duck, purchase pre-roasted Chinese duck from an Asian market and focus on making the excellent gravy
• •The gravy is what makes this dish special - don't skip the aromatic herb paste step
• •Jasmine rice should be cooked properly and not too wet - slightly firm rice works best for soaking up the gravy
• •Room temperature duck is easier to slice cleanly than hot duck
• •For meal prep, the gravy can be made ahead and reheated
• •Traditional street vendors serve this with a simple clear broth made from duck bones and aromatics

• •
  Thai cucumber salad (Ajad) to cut through the richness
• •
  Simple clear soup (Nam Sod) on the side
• •
  Thai iced tea or hot jasmine tea
• •
  Pickled vegetables for palate cleansing
• •
  Chinese kale or bok choy stir-fried with garlic
• •
  Tom Yum soup as a contrasting starter
• •
  Light Chinese-style cucumber pickles

Khao Na Pet is a quintessential example of Thai-Chinese culinary fusion that emerged from the significant Chinese immigration to Thailand, particularly in Bangkok and other central regions. The dish combines Chinese roasting techniques and five-spice seasoning with Thai flavor profiles in the gravy, creating something distinctly Thai-Chinese. Chinese duck preparation methods were introduced to Thailand centuries ago, but Thai cooks adapted the presentation and accompaniments to local tastes. The five-spice roasted duck reflects traditional Cantonese and Teochew cooking methods, while the aromatic gravy incorporating Thai ingredients like cilantro, white pepper, and taojiew (fermented soybean paste) represents the Thai adaptation. This dish became a staple of Thai-Chinese restaurants and street food stalls throughout Thailand, often served alongside other Thai-Chinese favorites like Khao Man Gai (Hainanese chicken rice) and Khao Moo Daeng (red pork over rice). The dish is particularly popular in Bangkok, where Chinese influence on cuisine is most pronounced. Today, Khao Na Pet is found in food courts, markets, and dedicated duck rice shops throughout Thailand, representing the successful integration of Chinese culinary traditions into Thai food culture.

Authentic Khao Na Pet is characterized by several key elements: the duck must be roasted with Chinese five-spice powder and glazed with dark soy sauce to achieve the signature mahogany color and aromatic crust; the gravy is essential and should be made from scratch using a pounded aromatic paste of garlic, ginger, white peppercorns, cilantro stems, and taojiew, enriched with duck drippings and chicken stock; jasmine rice is the only acceptable base - never use other rice varieties; the dish should be served with blanched or stir-fried Chinese kale (kai lan), which is traditional, though bok choy is an acceptable substitute; sliced chilies in soy sauce should be provided as a condiment, allowing diners to adjust the heat level; authentic versions often include a small bowl of clear duck broth on the side; the duck should be sliced thinly, including both the crispy skin and tender meat in each piece; street vendors typically use whole roasted ducks displayed hanging in their stalls, slicing to order for maximum freshness; the balance of the gravy is crucial - it should be savory with umami depth from the oyster sauce and taojiew, slightly sweet from palm sugar, and enriched with the fatty duck drippings. What makes this dish authentically Thai-Chinese (rather than purely Chinese) is the specific gravy preparation with Thai aromatics and the serving style with jasmine rice and traditional Thai condiments. The dish represents the localization of Chinese roast duck traditions to Thai tastes and ingredients.