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Ngam Ngov Duck Stir-Fry with Khmer Basil

Rich duck stir-fried with Cambodian preserved lime, garlic and fragrant Khmer basil.

Rich duck stir-fried with Cambodian preserved lime, garlic and fragrant Khmer basil.

This flavorful Cambodian stir-fry combines tender duck with the salty-sour depth of Ngam Ngov. Cooking the duck separately first removes its excess moisture, allowing it to absorb the sweet and savory preserved-lime sauce beautifully.

Prep
10 min
Cook
20 min
Serves
4

Ingredients

  • 500 g½ duck, chopped into small bite-sized pieces
  • 2 wholewhole Ngam Ngov (Cambodian preserved limes)
  • 1 handfulhandful fresh Khmer basil
  • 3 clovesgarlic cloves, chopped
  • 1 tbspcooking oil
  • 2 tbspsugar
  • 1 tspfish sauce
  • 1 tspoyster sauce
  • 3 tbspwater
  • 0.5 tsptsp MSG,optional
  • 3–5chilies, chopped,optional

Method

  1. 1

    Place the Ngam Ngov in a bowl and mash them well.

  2. 2

    Add the sugar, fish sauce, oyster sauce, water and optional MSG. Mix everything thoroughly with the mashed Ngam Ngov.

  3. 3

    Heat a pan or wok over high heat. Do not add oil yet.

  4. 4

    Add the chopped duck and cook over high heat, stirring regularly. The duck will begin to release its natural juices.

  5. 5

    Continue cooking and stirring until the released liquid has completely evaporated and the duck begins to brown.

  6. 6

    Remove the duck from the pan and set it aside.

  7. 7

    Return the pan to high heat and add the cooking oil.

  8. 8

    Once the oil is hot, add the chopped garlic and stir-fry for approximately 15 seconds, until fragrant.

  9. 9

    Add the Ngam Ngov mixture and stir-fry for another 15 seconds.

  10. 10

    Return the partially cooked duck to the pan. Stir-fry continuously until the duck is fully cooked and evenly coated with the sauce.

  11. 11

    Add the chopped chilies, if desired, and stir briefly.

  12. 12

    Add the Khmer basil and toss until it begins to wilt. Turn off the heat immediately to preserve its fresh aroma.

  13. 13

    Serve immediately with steamed rice.

Duck is naturally richer and more flavorful than chicken. The salty, sour and gently bitter character of Ngam Ngov cuts through that richness, while sugar and savory seasonings create a balanced sauce.

Duck releases a considerable amount of liquid while cooking. Stirring it over high heat until that liquid evaporates concentrates the flavor and prevents the final stir-fry from becoming watery.

Removing the duck allows the garlic and Ngam Ngov mixture to cook briefly over high heat without overcooking the meat. The duck is then returned to the pan to finish cooking and become evenly coated with the sauce.

The chicken version is lighter and lets the citrus flavor stand out more clearly. The duck version is richer, deeper and more intense, with the Ngam Ngov helping balance the fattiness of the meat.

Khmer basil loses its freshness when cooked for too long. Adding it at the final moment keeps its fragrance lively and gives the rich duck stir-fry a fresh aromatic finish.

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