What are the best duck dishes in Bangkok?

Based on diner recommendations, the best duck dish in Bangkok is at Go-Ang Pratunam Chicken Rice. We compared 24 restaurants serving duck dishes.

How much do duck dishes cost in Bangkok?

Duck dish prices in Bangkok range from THB60.00 to THB7800.00 across 24 restaurants.

All Ingredients in Bangkok

Best Duck Dishes in Bangkok

24 restaurants compared

Price range: THB60.00 – THB7800.00

Avg recommendation: 90%

Top 5 Duck Dishes in Bangkok (Quick Answer)

Based on diner recommendations across 24 restaurants:

Duck and Shiitake Mushroom Soup at Go-Ang Pratunam Chicken Rice, THB60.00 (Ratchathewi)
Peking Duck Roll with Caviar and Hoisin at Yào Bar, THB380.00 (Bangrak)
Roasted Duck Curry with Lychee and Fennel Seed at Paste, THB720.00 (Ratchaprasong)
Canard de Challans at Signature — 95% recommended, (Ratchathewi)
14-Day Dry-Aged Duck Breast at Potong — 95% recommended, THB1800.00 (Yaowaraj)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 24 Duck Dishes

Duck and Shiitake Mushroom Soup

Go-Ang Pratunam Chicken Rice

Ratchathewi·$

THB60.00

Light broth with tender duck and earthy mushrooms.

Tip: This pairs perfectly with the chicken rice — drink the broth between bites to reset your palate.

Peking Duck Roll with Caviar and Hoisin

Yào Bar

Bangrak·$$$

THB380.00

Sliced Peking duck with caviar, cucumber, and hoisin in a thin crepe.

Tip: Pair with a floral cocktail or sake. The caviar's brininess and the duck's richness need something delicate to balance.

Roasted Duck Curry with Lychee and Fennel Seed

Paste

Ratchaprasong·$$$$

THB720.00

Red curry with roasted duck, fresh lychee, fennel seed, and coconut milk.

Tip: The lychee sounds odd in curry but it works. The fruit's sweetness balances the spice and the fennel seed ties everything together with an anise note.

#495% recommend

Canard de Challans

Signature

Ratchathewi·$$$$

Challans duck from Maison Burgaud, slow-simmered in butter with mogette beans.

Tip: If you're choosing the 5-course menu, this is often featured as the main protein — it's worth building your meal around.

#595% recommend

14-Day Dry-Aged Duck Breast

Potong

Yaowaraj·$$$

THB1800.00

Two-week dry-aged duck with crackling skin and pink meat, Chef Pam's signature protein.

Tip: Don't cut into the duck immediately after it arrives — wait 2-3 minutes for the carryover cooking to complete, which brings internal temperature to perfect medium-rare.

#694% recommend

Duck Aged 10 Days

Sühring

Yen Akat·$$$$

THB7800.00

Duck aged for 10 days served with beetroot, cherry and coffee.

Tip: The coffee element is subtle — it enhances the richness without tasting like coffee.

#793% recommend

Dry-Aged Duck with Coffee Sauce

Coda

Lumphini·$$$

THB4000.00

45-day aged duck breast coated with a coffee-infused reduction.

Tip: This is the most discussed course at Coda—ask Chef Tap about the aging process and coffee origin. The technique is the star, not flavors.

#893% recommend

Soup of Roasted Duck with Basil and Young Coconut

Nahm

Sathon·$$$

Clear soup with roasted duck, Thai basil, and tender young coconut.

Tip: The young coconut adds a gentle sweetness and soft texture. It's different from the mature coconut you might expect, making this soup more subtle and refined.

#993% recommend

Roasted Duck on Rice (Khao Naa Ped)

Prachak Roasted Duck

Bang Rak·$

THB60.00

Cantonese-style roasted duck with sweet soy glaze served over rice.

Tip: Duck often runs out by 5:30pm or earlier on busy days. Come at lunch to guarantee availability.

#1092% recommend

French Pigeon with Beetroot

Côte by Mauro Colagreco

Sathorn·$$$$

French pigeon with beetroot, mulberries, morel, lemon and thyme.

Tip: Multiple reviewers call this the highlight of their meal, especially the version with the pigeon liver mousse wrapped in black olive skin.

#1192% recommend

The King of Vendee - Burgaud Duck

Signature

Ratchathewi·$$$$

Roasted Burgaud duck with creamed cacao, pumpkin, and Nasturtium flowers.

Tip: The creamed cacao isn't sweet — it adds an earthy depth to the duck rather than dessert flavors.

#1292% recommend

Khao Yai Duck

KHAAN

Pathum Wan·$$$$

Local duck with crisp skin served with curry sauce.

Tip: The skin-to-meat ratio is perfect — crispy skin without being greasy, and the meat is genuinely tender, not dry.

#1391% recommend

Thai Red Curry with Roasted Duck

R-Haan

Thonglor·$$$$

THB6512.00

Crispy-skinned roasted duck with traditional panang curry.

Tip: The curry is richer and more complex than typical restaurant panang. Don't expect the sweet, mild version from most Thai places.

#1490% recommend

Spicy Pomelo Salad with Smoked Duck

Kwantip

Phayathai·$$$

THB1390.00

Fresh pomelo tossed with grilled smoked duck and herbs.

Tip: The pomelo is hand-peeled the day of service — it's noticeably fresher than pre-packaged versions at other restaurants.

#1590% recommend

Roast Duck (Na Tung Khek)

Paste

Ratchaprasong·$$$$

THB680.00

Succulent roast duck with nutmeg, curry paste, and sawtooth coriander.

Tip: This dish comes from a 17th-century royal cookbook. Chef Bee researched it from historical texts and adapted it for modern palates while keeping the core flavors intact.

#1690% recommend

Gaeng Phed Ped Yang (Red Curry with Duck)

Or Tor Kor Market

Chatuchak·$$

THB120.00

Red curry with roasted duck, bamboo shoots, Thai basil, and premium coconut milk.

Tip: The duck here is sourced from the market vendors upstairs — it's noticeably fresher and more flavorful than typical restaurant duck curry.

#1790% recommend

Barbecue Pigeon

Enoteca

Watthana·$$$

Pigeon in cacciatora sauce with stuffed olives, tomatoes, and bacon-wrapped green beans.

Tip: The Michelin Guide specifically calls out this dish as a must-try from the main course section.

#1890% recommend

Foie Gras Pot-au-Feu

Mezzaluna

Bang Rak·$$$$

THB2600.00

Pan-seared duck foie gras with seasonal vegetables and duck dashi in a winter-inspired composition.

Tip: Allow the foie gras to warm to room temperature on your palate before swallowing — it melts faster and reveals more subtle flavors.

#1988% recommend

Egg Noodles with Mixed Meat (Ba Mee Ruam Mit)

Prachak Roasted Duck

Bang Rak·$

THB80.00

Egg noodles topped with roasted duck, crispy pork, red pork, Chinese sausage, and wontons.

Tip: This is the best single-dish order if you're eating alone — you get a taste of all their roasted meats at once.

#2087% recommend

Mixed Meat on Rice (Che-Po)

Prachak Roasted Duck

Bang Rak·$

THB95.00

Rice topped with a combination of roasted duck, crispy pork, and red pork.

Tip: At 95 baht, you get generous portions of three different meats — it's worth the small upcharge over single-meat dishes.

#2187% recommend

Northern Thai Duck Laab

Samrub Samrub Thai

Silom·$$$

THB4290.00

Minced duck prepared with lime, fish sauce, chili, and toasted rice powder.

Tip: Chef Prin serves laabs from different regions throughout the year—this one represents northern Thailand. Ask which regional variation is on tonight's menu.

#2285% recommend

Panang Curry with Duck

Sala Rattanakosin Eatery & Bar

Old City·$$

THB420.00

Red curry with roasted duck, pineapple, and basil in coconut cream.

Tip: Ask for the spice level you prefer. The default is mild-to-medium. If you want proper heat, request 'Thai spicy' and they'll adjust accordingly.

#2384% recommend

Duck Confit Banh Mi with Spiced Mayo and Pickled Vegetables

Begin Again

Lat Yao·$$

THB280.00

Slow-cooked duck leg served in a Vietnamese-style baguette with Asian-influenced condiments.

Tip: Order this for lunch or as a lighter dinner option. The portion is generous but the sandwich format makes it feel less heavy than the plated mains.

#2482% recommend

Duck Curry with Seasonal Vegetables

Bo.lan

Thong Lo·$$$

THB2680.00

Free-range duck in a slow-cooked curry paste with whatever vegetables are in peak harvest.

Tip: The curry paste here is noticeably more complex than restaurants using pre-made curry bases—ask if you can smell the aging spice room after your meal.