Duck

Thai cuisine owes much to Chinese influences and nowhere is this more apparent than in the Thais’ passion for duck. It is often cooked in the same ways as chicken, but some duck dishes are very elaborate. In bet yahng, the duck is marinated in a mixture of honey, soy sauce, bean sauce, chilli, garlic and vinegar, then roasted on a spit until the skin is crisp. The skin is then removed and served with rice and the partly cooked meat is used in a stir-fry. Duck meat is also often cut into bitesize pieces and marinated with flavourings such as five-spice powder, sesame oil and orange rind and juice, then cooked with coconut milk to make a hot and spicy curry, or chopped and stir-fried with chilli and Thai fish sauce.