Duck Basil Recipe

Prepare and marinate duck

Score the skin of the duck breasts in a crosshatch pattern, taking care not to cut into the meat. Pat dry with paper towel. In a bowl combine soy sauce, fish sauce, dark soy (if using), brown sugar, rice wine, minced garlic, minced ginger and white pepper. Place duck breasts in a shallow dish or zip-top bag and pour the marinade over them, turning to coat. Marinate in the refrigerator for at least 1 hour, up to 6 hours. Remove from refrigerator 20 minutes before cooking to come toward room temperature.

Render skin and sear

Heat a heavy skillet (preferably cast iron or stainless steel) over medium-low heat. Place duck breasts skin-side down in the dry skillet (no added oil). Cook gently, rendering fat and crisping the skin, about 8–12 minutes. Spoon off excess fat into a container for later use (reserve 1 tsp for finishing if desired). When skin is deep golden and crisp, flip the breasts and increase heat to medium. Sear the flesh side 2–3 minutes to color.

Finish in oven (optional) and rest

Preheat oven to 400°F (200°C) only if duck breasts are thick and need finishing. If using oven, transfer the pan to the oven for 4–6 minutes for medium-rare to medium (internal temp 130–140°F / 54–60°C). If not using oven, reduce heat after searing and cook briefly until desired doneness. Transfer duck to a cutting board and let rest 6–8 minutes before slicing. Reserve any pan juices.

Prepare aromatics

While duck rests, wipe out most of the fat from the skillet leaving about 1–2 teaspoons (or add 2 tbsp vegetable oil if you prefer). Return pan to medium heat. Add sliced shallots and sauté 2–3 minutes until soft and slightly caramelized. Add sliced garlic and sliced red chili and cook 30–45 seconds until fragrant but not burnt.

Combine sauces and toss with duck

Add light soy sauce and oyster sauce to the pan and stir to combine with shallots and garlic. Add sliced duck (cut into 1/4–1/2-inch slices across the grain) and toss quickly in the sauce for 1–2 minutes to coat and reheat. Stir in lime juice.

Add basil and finish

Turn the heat to high, add the basil leaves and toss quickly for 30–45 seconds until wilted and bright green. If you reserved rendered duck fat, toss in the finishing teaspoon now for gloss and flavor. Remove from heat immediately to prevent overcooking the basil.

Divide steamed jasmine rice or rice noodles among plates. Arrange sliced basil duck over the rice or noodles, spooning any remaining pan sauce over the top. Garnish with sliced green onions and lime wedges. Serve immediately.