Forget everything you think you know about duck. This isn't your grandmother's roast duck; this is a flavour explosion, a crispy-skinned, succulent delight originating from Thai street food culture. We're talking about the humble, yet incredibly flavorful, salt-roasted duck butt – a surprisingly tender and intensely satisfying snack perfect for parties, casual gatherings, or a truly memorable solo indulgence. The intense salt crust creates a beautifully crisp exterior while leaving the meat incredibly juicy and flavorful, a testament to the simplicity and brilliance of this cooking method.
This deceptively simple recipe utilizes readily available ingredients to achieve extraordinary results. The unique combination of salt and spices creates a flavour profile that’s both bold and subtly complex, perfectly complementing the richness of the duck. Ready to experience the magic of salt-roasted duck butt? Let's dive into the detailed, step-by-step instructions that will guide you through this culinary adventure.
Tools Needed
- Grill
- Skewers
- Knife
- Bowl
- Pot
Ingredients
- Duck butt
- Salt
- Pepper: 3 teaspoons
- Curry paste: 1 tablespoon
- Seasoning (chicken or pork): 1 tablespoon
- Granulated sugar: 1 tablespoon
- Green-blue seasoning sauce: 1 tablespoon
- Tamarind juice: 3550 grams
- Granulated sugar (for dipping sauce): 1 ladle
- Palm sugar (for dipping sauce): 1 ladle
- Salt (for dipping sauce): 1/4 ladle
- Chili powder (for dipping sauce): 3 heaped spoons
- Roasted rice powder (for dipping sauce): 1/2 spoon
- Lime juice (for dipping sauce): 1/2 lemon
- Roasted sesame seeds (for dipping sauce)
- Thai cheese (for dipping sauce)
- Foreign cheese (for dipping sauce)
Step-by-Step Instructions
Step 1. Prepare the Duck Butt
- Clean the duck butt thoroughly, rinsing it 2-3 times with water. Trim excess fat if needed.
- Slice the duck butt thinly for easier grilling.


Step 2. Marinate and Skewer
- Marinate the duck butt. Combine pepper, curry paste, seasoning, sugar, and green-blue seasoning sauce. Rub the mixture onto the duck.
- Marinate for at least half an hour.
- Skewer the duck butt onto skewers (about 3 pieces per skewer).



Step 3. Grill the Duck Butt
- Grill the duck until cooked through and slightly browned.

Step 4. Make the Dipping Sauce
- Combine tamarind juice, granulated sugar, palm sugar, and salt. Boil until slightly sticky.
- Add chili powder, roasted rice powder, lime juice, sesame seeds, Thai cheese, and foreign cheese to the sauce. Adjust spiciness to taste.
- Serve the grilled duck butt with the dipping sauce.



Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- The salt used in the marinade should not be scrubbed off.
- You can adjust the amount of sugar in the marinade and dipping sauce to your preference.
- Using a gas grill or grill base is recommended for grilling the duck.
Nutrition
- N/A
FAQs
1. Can I use other cuts of duck instead of the butt?
While the butt offers the best skin-to-meat ratio for crispy skin and tender meat, you can experiment with duck legs or thighs. Adjust cooking time accordingly; smaller pieces will cook faster.
2. How can I tell if the duck is cooked through?
The internal temperature should reach 165°F (74°C). The juices should run clear when pierced with a fork, and the skin should be deeply golden brown and incredibly crispy.
So there you have it – your guide to creating the perfect salt-roasted duck butt. This surprisingly simple recipe delivers incredible flavour and texture, making it a guaranteed crowd-pleaser. Enjoy the satisfying crunch and juicy tenderness of this unique and delicious Thai snack!