Salt-Roasted Duck Butt: A Delicious Thai Snack Recipe

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.
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.
Prepare the Duck Butt

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).
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).
Marinate and Skewer

Step 3. Grill the Duck Butt

  • Grill the duck until cooked through and slightly browned.
Grill the duck until cooked through and slightly browned.
Grill the Duck Butt

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.
Prepare 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.
Make 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!