Score the skin of the duck breasts in a crisscross pattern to help render the fat.

Pat the duck breasts dry with paper towels and season with salt and pepper.

Lightly coat the duck breasts in Premium Corn Starch, ensuring an even and thin layer.

In a large skillet or wok, heat the Refined Cooking Oil over medium-high heat until it reaches the desired frying temperature.

Carefully place the duck breasts, skin side down, in the hot oil. Fry until the skin is crispy and golden brown. Flip and cook the other side until the duck is cooked to your liking. Remove and let them rest.

In the same pan, remove excess oil, leaving about 2 tablespoons. Add the finely minced Aromatic Garlic and sliced Crisp White Onion. Sauté until fragrant.

Pour in the Authentic Fish Sauce, stirring to combine with the aromatics.

Toss in the cut Thai Peppers (Phrik Khi Nu) for a fiery kick.

Add the Fresh Green Bell Pepper for a vibrant touch of color and crunch. Stir-fry briefly until the peppers are slightly softened.

Slice the cooked duck breasts into thin strips. Add them to the pan, stirring to coat in the flavorful sauce.

Add the plucked Fresh Thai Basil, allowing it to wilt and infuse its herbal aroma into the dish. Stir well to combine.

Plate the Thai Duck with Chili Basil and garnish with additional basil leaves if desired.