Ped Tun Nam Sai (Clear Duck Stew)

    2 hours 15 mins

    This is a warming stew for a cool day. I really like the combination of cinnamon and duck.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 6 

    • 1 duck, cut into 12 pieces
    • 2 teaspoons salt
    • 1 tablespoon dark soy sauce
    • 1 tablespoon Chinese rice wine
    • 1 teaspoon white pepper
    • 4 cm piece of ginger root, bruised
    • 20 coriander roots, bruised
    • 20 spring onions, cut into short pieces
    • 3-4 cm piece of cinnamon
    • 15 white peppercorns, cracked
    • 1 piece cha-em (optional)
    • Oil for deep-frying
    • 1 Handfull of coriander leaves, chopped
    • 6 green onion sprigs, chopped

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Mix salt, dark soy sauce, rice wine and white pepper. Rub the duck well with the mixture. Let marinate for at least three hours or overnight.
    2. Heat enough oil in a pot to deep-fry the duck pieces. Fry them until golden brown.
    3. Let the duck pieces drain well and place in a large pot.
    4. Wrap the remaining ingredients into a piece of cheese cloth and tie it up securely. Add the cheese cloth package to the pot.
    5. Add 12 cups of water and bring to a boil. Turn the heat down to a simmer. Let simmer until the meat is tender, about 1-2 hours, skimming the foam of the top, if necessary.
    6. Season the broth with more light soy sauce and salt. Add a dash of dark soy sauce for a golden color, if you prefer.
    7. Serve sprinkled with coriander leaves and spring onions.

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