An aromatic Thai-Chinese fusion dish where whole duck is slowly braised in a fragrant broth of five-spice, soy sauces, and caramelized palm sugar. The result is succulent, richly flavored meat in a deeply spiced sauce perfect for sharing. With its glossy glaze and warm spices, this dish turns a humble bird into the centerpiece of a soulful, satisfying meal.
Ingredient Breakdown
Whole duck is the heart of this recipe—plump, flavorful, and beautifully suited to slow braising. Thorough cleaning and careful trimming ensure a clean, refined taste, while marination helps the meat absorb the essence of five-spice and salt from the inside out.
The spice paste plays a foundational role. Galangal (or ginger) adds a spicy warmth and earthy edge, while shallots and garlic bring pungent sweetness. White pepper offers a peppery heat distinct from black pepper, and cilantro roots (if available) add an herbaceous base that gives this dish its signature Southeast Asian aroma.
The braising liquid is a balanced symphony. Dark soy sauce contributes a molasses-like depth and rich color; light soy sauce brings salinity and brightness. Fish sauce weaves in complex umami, while palm sugar rounds it all out with mellow sweetness. Star anise and cinnamon offer a mellow licorice note and gentle heat, reinforcing the five-spice notes already present in the duck.
Optional additions like tofu puffs and hard-boiled eggs soak up the braising liquid and turn into flavor bombs. Garnishes such as cilantro and scallions add a final burst of freshness that contrasts with the warm, savory profile of the dish.
Step-by-Step Preparation Guide
Start by cleaning the duck thoroughly, paying extra attention to the tail and cavity where residual fat and odor can linger. Dry it well, then rub it all over—inside and out—with five-spice powder and salt. Letting it marinate for a few hours (or overnight) deepens the flavor and gives the spices time to penetrate.
While the duck rests, prepare the spice paste. Using a mortar and pestle or food processor, blend the galangal, shallots, garlic, white peppercorns, and cilantro roots into a thick, aromatic paste. This will become the base of your braising liquid.
Next, sear the duck for golden skin and rendered fat. In a large pot or Dutch oven, brown the duck on all sides. This not only adds color but enhances the texture and flavor of the final dish. Once seared, remove it from the pot and set it aside.
Add palm sugar to the pot and stir gently over low heat until it melts into a deep amber caramel. Quickly stir in the spice paste, star anise, and cinnamon sticks. Let them bloom together briefly until the fragrance fills the kitchen.
Return the duck to the pot, turning it gently to coat it in the spiced caramel. Pour in enough water to cover at least half the bird, then add both soy sauces and fish sauce. Bring to a boil, then reduce the heat and cover. Let the duck simmer slowly for 90 to 120 minutes, flipping every 30 minutes to ensure even cooking.
In the final stretch, nestle in tofu puffs and hard-boiled eggs. These soak up the sauce and make the dish even more hearty and rewarding.
When the duck is fall-apart tender, take it out and let it rest. Meanwhile, reduce the braising liquid if needed—uncovered and on higher heat—until it thickens into a glossy glaze. Skim off excess fat for a clean finish.
Carve the duck and arrange it on a serving platter. Spoon the sauce over the top and garnish with fresh herbs and scallions for brightness.
Recipe Tips & Frequently Asked Questions
Use Chinese five-spice generously for an authentic flavor base
The blend of star anise, cinnamon, cloves, fennel, and Sichuan pepper is essential to the dish’s aromatic core.
Marinate the duck overnight for deeper infusion
Time allows the salt and spices to permeate the meat and enhance the braising process.
Always sear to enhance flavor and render excess fat
Searing creates depth and helps prevent an overly greasy dish.
Flip the duck periodically for even color and tenderness
Every 30 minutes ensures consistent braising and a rich, uniform hue.
Reduce the braising liquid at the end for a thicker, richer sauce
A glossy, concentrated sauce adds dramatic flavor and visual appeal.
Can I use chicken instead of duck?
Yes, but chicken will cook faster and produce a lighter broth. Duck’s richness is key to the traditional flavor.
How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently in a covered pot over low heat.
Can this dish be made ahead of time?
Absolutely. The flavors deepen overnight, making it even better the next day.
What if I can’t find palm sugar—what’s the best substitute?
Brown sugar or rock sugar works well. Adjust sweetness to taste.
What to Serve With This Recipe
Serve Spice Steamed Duck with steamed jasmine rice, which absorbs the savory-sweet sauce and balances the rich meat. Pickled mustard greens or Thai-style pickled cucumber offer a sharp, tangy contrast that refreshes the palate. For greens, a side of stir-fried morning glory (pak boong) or bok choy adds brightness and crunch. A dipping sauce of vinegar, sugar, and garlic brings another layer of acidity and zing to cut through the richness.
Creative Variations
Swap the whole duck for duck legs if you prefer easier serving or faster cooking. Add shiitake mushrooms or bamboo shoots to the braising liquid to enhance earthiness and texture. A drizzle of sesame oil at the end introduces nuttiness that complements the star anise and soy base. Leftover meat can be shredded and used in fried rice, tossed in noodle soups, or stuffed into bao for a completely different but equally satisfying meal.
Spice Steamed Duck (Ped Palo) is a comforting, show-stopping dish that combines rich, complex flavors with a meltingly tender texture. Whether served for a festive meal or special family dinner, it’s a recipe that brings warmth and depth to the table. The savory-sweet sauce, deeply infused aromatics, and the fall-apart duck create a memorable centerpiece worth savoring down to the last bite.
Ingredients
Duck
1 whole duck (approximately 2–3 pounds / 1–1.5 kg)
For the Spice Paste / Marinade
3–4 teaspoons Chinese five-spice powder
Salt to taste
2–3 inches galangal (or substitute with ginger), thinly sliced
5–6 shallots, peeled
4–5 cloves garlic, peeled
1 teaspoon white peppercorns (whole or ground)
Cilantro roots, cleaned (optional, for added depth and authenticity)
For the Braising Liquid
3–4 tablespoons dark soy sauce (or thick soy sauce for color and richness)
2–3 tablespoons light soy sauce
1–2 tablespoons fish sauce
3–4 pieces star anise
1–2 cinnamon sticks
2–3 tablespoons palm sugar (or brown/rock sugar, adjusted to taste)
Water, 4–6 cups (enough to submerge at least half of the duck)
Optional Additions
Tofu puffs
Hard-boiled eggs
For Garnish (Optional)
Fresh cilantro leaves
Sliced spring onions
Instructions
Prepare the Duck
Clean the duck thoroughly, making sure to remove all residual feathers and any remaining fat, especially around the tail area, which can carry a strong, gamey flavor. Pat the duck completely dry using paper towels.
Season the duck generously inside and out with salt and Chinese five-spice powder, ensuring the cavity is well-coated. For optimal flavor infusion, let the duck marinate for at least 1 hour, or preferably overnight in the refrigerator.
Make the Spice Paste
Using a mortar and pestle or food processor, blend the galangal (or ginger), shallots, garlic, white peppercorns, and cilantro roots (if using) into a smooth, fragrant paste. This will serve as the flavor backbone of the braising liquid.
Sear the Duck (Optional but Recommended)
In a heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat. Place the duck breast-side down and sear until lightly golden. Rotate carefully to brown all sides. As the fat renders, spoon off and reserve the excess duck fat for future cooking—this adds rich flavor to other dishes. Once seared, remove the duck and set it aside.
Caramelize Sugar and Bloom Spices
Lower the heat and add palm sugar to the same pot. Stir continuously until the sugar melts and turns a deep amber color. Immediately add the prepared spice paste along with star anise and cinnamon sticks. Stir-fry briefly, around 30 seconds to a minute, until the mixture becomes aromatic.
Braise the Duck
Return the seared duck to the pot, turning it gently to coat it in the caramelized spice mixture. Pour in enough water to submerge at least half, or ideally two-thirds, of the duck. Add both soy sauces and fish sauce, stirring well to combine with the other ingredients.
Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cover the pot with a tight-fitting lid and allow the duck to braise for 1½ to 2 hours, flipping the bird every 30 minutes to ensure even cooking and a deep, even color throughout.
In the final 30 minutes of cooking, gently nestle in tofu puffs and hard-boiled eggs if using, allowing them to absorb the savory richness of the braising liquid.
Rest and Serve
Once the duck is tender and the meat nearly falls off the bone, carefully remove it from the pot and let it rest for 10–15 minutes. If the braising liquid is too thin, increase the heat and reduce it uncovered to thicken slightly. Skim off any surface oil for a cleaner finish.
Carve the duck into serving portions and place them on a platter. Spoon the braising sauce generously over the top. Garnish with sprigs of fresh cilantro and sliced spring onions for a bright, herbaceous finish.
Serve hot alongside steamed jasmine rice and, if desired, a tangy dipping sauce made from simmered garlic, sugar, and white vinegar.
Spice Steamed Duck Recipe (Ped Palo)
Ingredients
Duck
- 1 whole duck approximately 2–3 pounds / 1–1.5 kg
For the Spice Paste / Marinade
- 3 –4 teaspoons Chinese five-spice powder
- Salt to taste
- 2 –3 inches galangal or substitute with ginger, thinly sliced
- 5 –6 shallots peeled
- 4 –5 cloves garlic peeled
- 1 teaspoon white peppercorns whole or ground
- Cilantro roots cleaned (optional, for added depth and authenticity)
For the Braising Liquid
- 3 –4 tablespoons dark soy sauce or thick soy sauce for color and richness
- 2 –3 tablespoons light soy sauce
- 1 –2 tablespoons fish sauce
- 3 –4 pieces star anise
- 1 –2 cinnamon sticks
- 2 –3 tablespoons palm sugar or brown/rock sugar, adjusted to taste
- Water 4–6 cups (enough to submerge at least half of the duck)
Optional Additions
- Tofu puffs
- Hard-boiled eggs
For Garnish (Optional)
- Fresh cilantro leaves
- Sliced spring onions
Instructions
Prepare the Duck
- Clean the duck thoroughly, making sure to remove all residual feathers and any remaining fat, especially around the tail area, which can carry a strong, gamey flavor. Pat the duck completely dry using paper towels.
- Season the duck generously inside and out with salt and Chinese five-spice powder, ensuring the cavity is well-coated. For optimal flavor infusion, let the duck marinate for at least 1 hour, or preferably overnight in the refrigerator.
Make the Spice Paste
- Using a mortar and pestle or food processor, blend the galangal (or ginger), shallots, garlic, white peppercorns, and cilantro roots (if using) into a smooth, fragrant paste. This will serve as the flavor backbone of the braising liquid.
Sear the Duck (Optional but Recommended)
- In a heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat. Place the duck breast-side down and sear until lightly golden. Rotate carefully to brown all sides. As the fat renders, spoon off and reserve the excess duck fat for future cooking—this adds rich flavor to other dishes. Once seared, remove the duck and set it aside.
Caramelize Sugar and Bloom Spices
- Lower the heat and add palm sugar to the same pot. Stir continuously until the sugar melts and turns a deep amber color. Immediately add the prepared spice paste along with star anise and cinnamon sticks. Stir-fry briefly, around 30 seconds to a minute, until the mixture becomes aromatic.
Braise the Duck
- Return the seared duck to the pot, turning it gently to coat it in the caramelized spice mixture. Pour in enough water to submerge at least half, or ideally two-thirds, of the duck. Add both soy sauces and fish sauce, stirring well to combine with the other ingredients.
- Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cover the pot with a tight-fitting lid and allow the duck to braise for 1½ to 2 hours, flipping the bird every 30 minutes to ensure even cooking and a deep, even color throughout.
- In the final 30 minutes of cooking, gently nestle in tofu puffs and hard-boiled eggs if using, allowing them to absorb the savory richness of the braising liquid.
Rest and Serve
- Once the duck is tender and the meat nearly falls off the bone, carefully remove it from the pot and let it rest for 10–15 minutes. If the braising liquid is too thin, increase the heat and reduce it uncovered to thicken slightly. Skim off any surface oil for a cleaner finish.
- Carve the duck into serving portions and place them on a platter. Spoon the braising sauce generously over the top. Garnish with sprigs of fresh cilantro and sliced spring onions for a bright, herbaceous finish.
- Serve hot alongside steamed jasmine rice and, if desired, a tangy dipping sauce made from simmered garlic, sugar, and white vinegar.
