Duck and Crispy Basil

This idea for using up leftover from duck, chicken, and fish but you can use any cooked meat to get the most out of your menu.

By Vickypee  I  Updated on April 30, 2024

Jump To RecipeDuck and Crispy Basil

The meat tastes even better a day or two later. But you can also use it as a protein to work into tasty option “crispy basil spiced one pan”

This dish creates using leftover meat with wonderful exotic tasty. The chili and herb are things addressing adds the flavor of dish is big and bold.

Here’s my method, which uses leftover grilled chicken, pork, beef, duck, lamp tossed in a flavorful herb, and add vegetable at once. They come together pretty quicky!

They’re always perfect as a main course. I recommend having on its own with low carbs meal.


  • Serve over noodles, cooked rice, or eat on its own with low-carbs meal.
  • Omit roast cauliflowers and add more other vegetables: baby corn, green beans, tiny piece of mushrooms are delightful.

Work With Leftovers

  • You can scale up the recipes if you have more leftover grilled meat. It can even be nice to mix together different kind of leftover grilled meat and have a delicious dish.

About Thai Holy Basil (Bai-Kra-Pow) and Why to Make Them Crispy

Thai Holy Basil use for crispy basil in this recipe.

The basil to use for crispy basil is Thai holy basil. It can be a little hard to buy outside of Thailand. This popular Thai herb has a sharp, clove like flavor. You’ll find 2 types, one with purple stalks and another with green. The purple is more powerful, and the green add bright and fresh-flavored dishes.

Crispy basil makes for topping on the dishes.

I love Holy basil so much, and the crispy basil, wow! They’re basil chips, and topped on the dishes. They took me a little time on the dot to get those topping and so easy. This crispy basil has an amazing flaky texture and is so aromatic. Serve quickly, sprinkled over the dishes just before serving so the leaves don’t’ have time to lose their crispness.

    Oven-Roasted Vegetables

    Roast cauliflower in oven with black pepper.
    • For a simple, flavorful dish built on a base of roasting vegetables with compatible flavors and colors. I choose vegetable like cauliflower that keep their structure when broken into florets or use combinations of vegetable like baby corn, carrot cut into same-size and drizzle them with vegetable oil, a pinch of salt and pepper and cooked to a firm yet tender consistency. Tossing the roasted vegetables and raw ingredients to mix for delivered deep flavor and tender texture made the leaf over dish substantial as well as flavorful.
    Tender and brown vegetable are ready for stir-fry.
    • Preheat the oven to 400 °F. Core cauliflower, then cut into small florets. Arrange the vegetables on the rimmed baking sheet, drizzle them with vegetable oil, a pinch of salt, and pepper, use your hand toss to coat, roast for 10 to 12 minutes. Shaking the pan twice during roasting to toss them, until they’re tender and brown along the edges.


    Duck and Crispy Basil

    Make 2 To 3 Servings


    • 2 cups, use any leftover of boneless meat you’d like, grilled chicken, beef, pork, duck
    • 3 garlic cloves, minced
    • 2 large red chilis, deseeded and sliced
    • 5 small red chilis, very finely cropped
    • a bunch of brasil, leaves picked
    • 1 tablespoon vegetable oil, plus for roast cauliflower
    • 2 teaspoons fish sauce
    • ⅛ teaspoon brown sugar 
    • ¼ teaspoon black soy sauce
    • 1 tablespoon water
    • 1 small cauliflower head, broken into small florets
    • a pinch of salt
    • good amount of black pepper, freshly ground


    1. Preheat the oven to 400 ˚F
    2. Arrange the cauliflowers on the rimmed baking sheet and drizzle them with vegetable oil, salt and pepper.
    3. Use your hand toss to coat. Roast them for 10 to 12 minutes, shaking the pan twice during roasting to toss them, until the cauliflowers are tender and brown along the edges.
    4. Pile the cauliflowers onto a serving plate and set aside for later.
    5. Cut the grilled meat into similar-sized strips.
    6. Heat the oil in a frying pan over a medium heat and add the brasil leaves, and fry them for about 1 to 2 minutes until crispy. Place them on a plate and set aside while you make the spiced meat.
    7. Set the same pan back on the stove on the medium heat. Add the garlics and the chilis cropped.
    8. And stir and cook for about 30 seconds, until  fragrant.
    9. Pour in the meat and stir to cook it in the oil spicy mixture then add the sliced chilis, fish sauce, black soy sauce, sugar and water.
    10. Cook, stirring, until most of the mixture is well coat for about 1 minute.
    11. Turn off the heat and the pan still on the stove then gently toss in the crispy basil until it’s totally well mixed. This is so amazing leftovers Meal.
    12. Serve with roast cauliflowers.
    Duck and Crispy Basil with Cooked Brown rice

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    Hi, I'm Vickypee

    The happy contents in life. Here you’ll find recipes and inspirations as well as creating more enjoyable life in and out of the kitchen. A must-have for fast weeknight dinners stand always look yummy.

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