Grilled Duck, known in Thailand as Ped Yang, is a delicious Thai dish featuring tender duck marinated in a blend of aromatic herbs, spices, and savory seasonings before being grilled until beautifully caramelized. The rich flavor of duck pairs perfectly with smoky charred notes from the grill, creating a dish that is both elegant and deeply satisfying.

Popular in Thai restaurants and special gatherings, Grilled Duck is often served with fresh vegetables, sticky rice, and flavorful dipping sauces that enhance its natural richness.

What is Grilled Duck?

Grilled Duck is a Thai-inspired preparation where duck is marinated with ingredients such as garlic, coriander root, soy sauce, fish sauce, oyster sauce, and palm sugar. The duck is then grilled slowly to render its fat, resulting in crispy skin and juicy meat.

The combination of sweet, salty, and smoky flavors makes this dish a standout among Thai grilled specialties.

Why You'll Love This Recipe

  • Rich and juicy duck meat
  • Crispy, flavorful skin
  • Authentic Thai-inspired marinade
  • Perfect for special occasions
  • Excellent balance of sweet and savory flavors
  • Pairs beautifully with Thai side dishes

Ingredients

For the Duck

  • 1 whole duck (about 2 kg), cleaned and patted dry

For the Marinade

  • 6 cloves garlic
  • 3 coriander roots (or 2 tablespoons coriander stems)
  • 1 teaspoon white pepper
  • 2 tablespoons fish sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons palm sugar
  • 1 tablespoon sesame oil

For Basting

  • 2 tablespoons honey
  • 1 tablespoon water

For Serving

  • Sticky rice or jasmine rice
  • Fresh cucumber slices
  • Lime wedges
  • Thai dipping sauce

Equipment Needed

  • Grill or barbecue
  • Mortar and pestle (or food processor)
  • Mixing bowl
  • Basting brush
  • Tongs
  • Meat thermometer

Preparation Time

  • Prep Time: 25 minutes
  • Marinating Time: 6–12 hours
  • Cook Time: 60–75 minutes
  • Total Time: Approximately 7–13 hours
  • Servings: 4–6

Step 1: Prepare the Marinade

Using a mortar and pestle, pound together:

  • Garlic
  • Coriander roots
  • White pepper

Until a fragrant paste forms.

Transfer the paste to a bowl and mix with:

  • Fish sauce
  • Light soy sauce
  • Oyster sauce
  • Dark soy sauce
  • Palm sugar
  • Sesame oil

Stir until the sugar dissolves.

Step 2: Marinate the Duck

Rub the marinade thoroughly over the entire duck, including inside the cavity.

Place the duck in a large container or resealable bag.

Cover and refrigerate for at least 6 hours, preferably overnight.

Step 3: Prepare the Grill

Preheat the grill to medium heat.

If using charcoal, arrange the coals for indirect cooking.

This helps cook the duck evenly while allowing the fat to render slowly.

Step 4: Grill the Duck

Place the duck breast-side up on the grill.

Cook over indirect heat for approximately 45–60 minutes.

Turn occasionally for even browning.

As the duck cooks, the fat will slowly render and the skin will become crisp.

Step 5: Baste for Color and Flavor

Mix the honey and water.

During the final 15 minutes of cooking, brush the duck with the honey glaze several times.

This creates a glossy finish and enhances caramelization.

Cook until:

  • The skin is deep golden brown
  • The internal temperature reaches 74°C (165°F)

Step 6: Rest the Duck

Remove the duck from the grill.

Allow it to rest for 10–15 minutes before carving.

This helps retain its juices.

Step 7: Serve

Carve the duck into serving portions.

Serve with:

  • Sticky rice or jasmine rice
  • Fresh cucumber slices
  • Lime wedges
  • Thai dipping sauce

Chef’s Tips

  • Marinate overnight for the deepest flavor.
  • Pat the duck dry before grilling to help achieve crispy skin.
  • Cook over medium or indirect heat to prevent flare-ups from dripping fat.
  • Basting with honey creates a beautiful glaze.
  • Allow the duck to rest before slicing for juicier meat.

Variations

Five-Spice Grilled Duck

Add Chinese five-spice powder to the marinade for a more aromatic flavor.

Spicy Thai Grilled Duck

Add crushed Thai bird’s eye chilies to the marinade.

Lemongrass Duck

Include finely minced lemongrass for a fresh citrus aroma.

Herb-Grilled Duck

Add chopped cilantro stems and Thai basil to the marinade.

Health Benefits

Duck provides:

  • High-quality protein
  • Iron and zinc
  • B vitamins
  • Healthy fats when enjoyed in moderation
  • Essential minerals that support energy production

Serving Suggestions

Grilled Duck pairs wonderfully with:

  • Sticky rice (Khao Niao)
  • Green papaya salad (Som Tam)
  • Thai cucumber salad
  • Grilled vegetables
  • Fresh herbs and lettuce wraps
  • Tamarind dipping sauce

Storage

Store leftover duck in an airtight container in the refrigerator for up to 3 days.

Reheat in an oven or air fryer to maintain crispy skin.

Leftover duck can also be used in fried rice, noodle dishes, and salads.

Final Thoughts

Grilled Duck (Ped Yang) is a flavorful Thai grilled specialty that combines rich duck meat, crispy caramelized skin, and a fragrant marinade infused with traditional Thai seasonings. Its luxurious texture and bold taste make it an excellent centerpiece for celebrations, family dinners, or Thai-inspired feasts.

Serve it with sticky rice, fresh vegetables, and a tangy dipping sauce for an unforgettable Thai dining experience.