Thai Basil Duck

Method

1. Heat a wok over high heat until smoking, then add the duck meat and stir-fry for about 8 minutes until the fat renders and the meat begins to brown.
2. Add the garlic and pepper to the wok and stir-fry for 2 minutes until fragrant, using the traditional Thai technique of building aromatics directly in the hot wok.
3. Pour in the fish sauce and toss everything together, then reduce the heat to medium and let the duck simmer in the sauce for 25 minutes until fully cooked and the liquid has reduced by half.
4. Increase the heat back to high for the final 3 minutes, stir-frying vigorously to caramelize the sauce and coat the duck meat thoroughly.
5. Remove the wok from the heat, fold in the fresh thai basil, and toss quickly so the residual heat wilts the leaves without losing their aroma.
6. Divide the Thai basil duck evenly between two plates and serve immediately while hot.