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Thai Cooking in a Sufi's Kitchen
by Alima Ravadi Quinn
A recipe introduced to me by my youngest sister Sujitra. When I asked her for the recipe, she gave me the ingredients involved, without any portions or amounts. It took me a few trials to find the right recipe. I often serve this dish to my friends and family for Christmas.
4 servings


    • One 5-6 lb duckling (not wild, please)
    • 1½ cups chopped onion
    • 1½ cups chopped parsley
    • 1 teaspoon chopped garlic
    • 1 tablespoon five-spice powder
    • 3 teaspoons salt
    • 1/3 cup + 2 tablespoons black soy sauce
    • 2 tablespoons vegetable oil
    • 1/2 cup honey mixed with 1/4 cup white vinegar
    • 1/4 cup chopped cilantro for garnish


1. Preheat oven to 400 degrees.

2. Wash the duck and discard giblets. Rub the duck thoroughly with 2 teaspoons of salt. On a rack in a baking pan, with the breast side up, put the duck aside to let it air dry at room temperature.

3. To prepare for the stuffing: heat oil over medium-high heat. Add garlic and onion. Saute for 2 minutes. Add five-spice powder and stir-fry for 2 more minutes. Add chopped parsley and saute for 2 more minutes. Add soy sauce and water. Stir and cook over low heat for 5 minutes to reduce the liquid. Remove from heat. Put aside.

4. Use 2 tablespoons of black soy sauce and rub it over the whole duck.

5. Stuff the duck with the prepared stuffing; secure it closed with a bamboo skewer.

6. Add hot water to the roasting pan. Place pan halfway from the bottom of the oven to the rack. Leave it in the heated oven for 45 minutes. Remove from the oven and baste the whole duck with the honey and vinegar mixture.

7. Turn the back side up. Place the duck back in the oven. Reduce the heat to 350 degrees, and bake for 1 hour. Remove from the oven. Baste the whole duck one more time. Turn the duck breast-side up, and bake for 1 more hour. Remove from the oven. Discard the stuffing. Let the duck cool before removing the meat from the bone, and cut it into bite-sized pieces. Garnish with chopped cilantro. Serve with Duck Sauce over steamed rice.

Note: Sliced cucumber is also a good companion to this dish.


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