Thai Grilled Duck With Sweet Sauce (Ped Yaang)

• 2 duck breasts
• 10g ginger thinly sliced
• 1 tbsp coriander stalks chopped
• 2 spring onion chipped into 1/2 inch pieces
• 5 cloves garlic thinly sliced
• 1/2 teaspoon chicken seasoning powder
• 1/4 teaspoon salt
• 1 tbsp five spices powder
  
• 1/2 cup water

Colouring (Optional)

• red food colour
• 1 tbsp white vinegar

Serving Sauce

• 1 teaspoon chicken seasoning powder
• 2 teaspoon oyster sauce
  
• 1 tbsp sugar
• 2 teaspoon salted soybean
  
• 1/2 cup water

Cooking instructions

Step 1: First we need to make the marinade. Begin by heating 1 teaspoon of cooking oil in frying pan, and once hot, add in all of the marinade ingredients, so 10g of thinly sliced ginger, 1 tbsp of chopped coriander stalks, 2 spring onions chopped into 1/2 inch pieces, 5 cloves of thinly sliced garlic, 1/2 teaspoon of chicken seasoning powder, 1/4 teaspoon of salt, and 1 tbsp of five spices powder.

Step 2: Stir fry the ingredients for about 1 to 2 minutes, then pour in 1/2 cup of water. mix while heating until the sauce is hot and simmering, then pour the marinade into a mixing bowl, and allow it to cool down for a few minutes.

Step 3: While the marinade is cooling, we can make the colour coating. This stage is optional but it will give it a nicer look. So just mix 1 tbsp of white vinegar with a few drops of red food colouring, and then set aside.

Step 4: Once the marinade has cooled, place the two duck breasts into the sauce with the skin side facing up so that only the bottom is in the marinade, and allow the duck to marinate for about 20 minutes.

Step 5: After 20 minutes brush some of the red vinegar we made on to the duck skin, and then dry fry the duck in a pan, only on the side with skin, until it is golden brown. Once the skin side is golden brown, place the duck under a grill with the uncooked meat side facing up, and grill the duck on a medium low heat for about 30 minutes until it is cooked and golden brown.

Step 6: So while the duck is under the grill, we can make the sauce. Add the leftover marinade from the bowl into a frying pan along with 2 teaspoons of oyster sauce, 1 tbsp of sugar, 1 teaspoon of chicken seasoning powder and 2 teaspoons of salted soybeans.

Step 7: Mix the sauce together thoroughly, then add in 1/2 cup of water. Mix the water in with the sauce, and once the sauce begins to bubble, turn off the heat.

Step 8: By now the duck should be done grilling, so flip it over and grill the side with skin on for about 5 minutes just to make it a bit crispier, then once cooked, slice the duck, pour over the sauce, serve with rice and enjoy!