Ban Boo Roast Duck Recipe

Name: Ban Boo Roast Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 duck weighing about 1.5-2kg with its liver and heart; 250g duck or goose fat, melted; 1 stick of lemon grass, roughly chopped; A small piece of galangal or root ginger, roughly chopped; 2 cloves of garlic, peeled and roughly chopped; 1 star anise; Salt and freshly ground black pepper; 1tsp Szechuan pepper, crushed; 1tbsp soy sauce; 1 spring onion, finely shredded; 30-40g small Asian salad leaves (mizuna, red mustard leaf, pea shoots, tat-soi, shiso, etc); A few sprigs of coriander leaves; For the dressing; 2tsp rice vinegar; 1tbls groundnut oil

Servings: persons

1 duck weighing about 1.5-2kg with its liver and heart
250g duck or goose fat, melted
1 stick of lemon grass, roughly chopped
A small piece of galangal or root ginger, roughly chopped
2 cloves of garlic, peeled and roughly chopped
1 star anise
Salt and freshly ground black pepper
1tsp Szechuan pepper, crushed
1tbsp soy sauce
1 spring onion, finely shredded
30-40g small Asian salad leaves (mizuna, red mustard leaf, pea shoots, tat-soi, shiso, etc)
A few sprigs of coriander leaves
For the dressing
2tsp rice vinegar
1tbls groundnut oil

1
Preheat the oven to 150u00b0C/gas mark 2. Remove the legs from the duck and chop off the knuckle. Remove half the thigh bone with the point of a sharp knife and shape the leg with your hands so the meat and skin on the thigh is tucked under where you removed the bone. Place into a small pan with the goose fat, lemon grass, galangal, garlic and star anise. Add a teaspoon of salt and cook in the oven for about 1 hour. Leave to cool in the fat. This can be done 1 or 2 days before and the legs left in the fat until needed.
2
Remove the duck breasts with a sharp knife, leaving the skin on, rub the Szechuan pepper and soy over them and leave in a container or on a plate. Remove any skin from the rest of the carcass and put it into a small saucepan, cover with water, bring to the boil and simmer for 2-3 minutes. Drain and leave to cool.
3
If the liver and heart came with the bird, trim and put with the breasts. If there weren't any giblets, you might be able to buy duck livers and hearts separately.
4
Preheat the oven to 200u00b0C/gas mark 6.
5
Remove the legs from the fat and roast on a small tray for about 30 minutes until crisp. Meanwhile season the breasts and quickly pan fry on both sides for a couple of minutes until nicely coloured then put them back in the oven on the tray with the legs, skin side down for 4-5 minutes. Remove the legs and breast from the oven but keep warm.
6
Cut the boiled skin into rough cubes and fry in about 1 cm of vegetable oil until crisp. Remove and drain on kitchen paper. Pour off a little of the fat and in the same pan fry the livers and hearts briefly, keeping them pink.
7
Mix the rice vinegar and oil, cut the liver and heart into slices and toss with the leaves, dressing, spring onion, coriander and crispy skin. Slice the breast thinly and arrange on plates with the crisp leg and salad.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 duck weighing about 1.5-2kg with its liver and heart, 250g duck or goose fat, melted, 1 stick of lemon grass, roughly chopped, A small piece of galangal or root ginger, roughly chopped, and more.

Yes, Ban Boo Roast Duck falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ban Boo Roast Duck

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions