Ped Daeng Red Braised Duck

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The Grand Palace

📍 Where this dish comes from: Bangkok · The Grand Palace
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Ped Daeng Red Braised Duck, plated and ready to serve

Ped Daeng is the Thai adaptation of Chinese red-braised duck — an ancient Chinese technique where meat is braised in a mixture of soy, spices, and sugar until deeply mahogany and profoundly flavoured. Our keto version replaces the sugar with erythritol and adds Thai aromatics (lemongrass, kaffir lime) to the braising liquid, creating a dish that belongs entirely to Bangkok’s Chinese-Thai food culture, distinct from anything found in Beijing or Canton.

What You’ll Need

Ingredients for Ped Daeng Red Braised Duck

Ped Daeng Red Braised Duck

Whole duck legs braised in a fragrant red spiced broth until falling-off-the-bone tender — the Chinese-Thai classic of Bangkok.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 580kcal

Ingredients

  • 4 duck legs
  • 3 tbsp coconut aminos
  • 2 tbsp fish sauce
  • 1 cinnamon stick
  • 3 star anise
  • 4 garlic cloves bruised
  • 3 cm fresh ginger sliced
  • 2 stalks lemongrass bruised
  • 4 kaffir lime leaves
  • 500 ml chicken or duck stock
  • 1 tsp erythritol
  • Crispy garlic and spring onion to serve

Instructions

  • Brown duck legs skin-side down in a dry pan until golden — the fat will render.
  • Remove excess fat. Add garlic, ginger, lemongrass, and whole spices.
  • Add stock, coconut aminos, fish sauce, kaffir lime, and erythritol.
  • Bring to a simmer, cover, and braise 1.5 hours until very tender.
  • Remove the duck. Reduce the braising liquid by half for the sauce.
  • Serve duck with the reduced sauce, crispy garlic, and spring onions.

Nutrition

Serving: 1serving | Calories: 580kcal | Protein: 44g | Fat: 42g | Fiber: 0.5g
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Cooking Ped Daeng Red Braised Duck in the kitchen

Health Benefits

  • Duck skin fat is predominantly monounsaturated oleic acid, the same fat found in olive oil.
  • Star anise’s primary compound, anethole, is studied for its anti-inflammatory and antifungal properties.
  • Braising renders duck’s collagen into gelatin, which adds body to the sauce and is often associated with joint health.

Pairs Well With

  • Pad Pak Ruam Mixed Vegetables Oyster Sauce
  • Yam Hed Mixed Mushroom Salad
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