Thai crispy duck breast

Thai crispy duck breast
Prepare ingredients.
Peel 1-2 carrots.
Cut the carrot into thin slices (as shown in the picture).
Cut 1-2 zucchinis into 1 centimeter thick slices (as shown in the picture).
Seed a red bell pepper.
Cut the red bell pepper into strips (as shown in the picture).
Cut out the hard part of 250-300 grams of green bean.
Cut green beans into pieces (as shown in the picture).
Cut 350-500 grams of duck breast in half.
Heat the cooking oil in a wok (for deep-frying).
Put the duck breast into the hot oil.
Fry the meat until golden brown.
Remove from the heat ...
... and let it cool down a bit.
Heat the cooking oil in a wok (for deep-frying).
Put the green bean into the hot oil.
Add carrot pieces.
Add bell pepper pieces.
Add zucchini pieces.
Stir-fry for 1-2 minutes.
Remove from hot oil and let them cool down a bit.
Cut 1 onion into strips (as shown in the picture).
Cut chili peppers into diagonal pieces (at will).
Cut the roasted duck breast into thin slices.
Heat 2 tablespoons of cooking oil in a wok.
Grate 1-2 centimeters of ginger and put into the hot oil immediately.
Grate also 2-3 garlic cloves.
Fry the spices until they start to get fragrant.
Add chopped onion and chili peppers and stir briefly.
Add 2-3 tablespoons of light soy sauce.
Add 1 tablespoon of dark soy sauce and stir briefly.
Add fried vegetables.
Add pieces of the duck breast.
Stir-fry briefly.
Add 1-2 tablespoons of fish sauce.
Stir briefly and turn off the heat.
Serve with cooked rice.


This is a Bubba Cookle-style crispy duck breast; inspired from a dish I have eaten many times in Thai restaurant near home in Vienna. Key feature to the dish is the crispy skin of the duck breast and the still crisp vegetables.


350 grams duck breast (350-500 grams)
250 grams green bean (250-300 grams)
1 red bell pepper
1 carrots (1-2)
1 zucchinis or courgettes (1-2, optional)
  chili peppers (at will)
2 cloves garlic (2-3 cloves)
1 ginger (1-2 cm)
1 tablespoon dark soy sauce
2 tablespoons light soy sauce (2-3 tablespoons)
1 tablespoon fish sauce (1-2 tablespoons)
  cooking oil (for deep-frying)