Photograph of the finished Duck Stir-Fried with Preserved Radish

Vietnam · Thịt vịt xào củ cải muối

Duck Stir-Fried with Preserved Radish

40 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 1.5 kg
  • Photograph of Pickled radish (xá bấu) Pickled radish (xá bấu) 480 g
  • Photograph of Ginger Ginger 100 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Sugar Sugar 48 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Chilli Chilli 12
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak the pickled radishes in water for 20 minutes, then drain and shred them.
  2. 2 Soaking the pickled vegetables to reduce the saltiness is mandatory; if they aren't soaked, the whole plate is too salty to eat.
  3. 3 Fry the duck pieces skin-down for 8 minutes to render the fat, then drain off the excess fat.
  4. 4 Continue stir-frying the duck for another 8 minutes with shredded ginger until the pieces are slightly browned.
  5. 5 Add the pickled radishes and stir-fry for 4 minutes until the strips absorb the duck oil and are slightly browned.
  6. 6 Add sugar and minced garlic, stir for 60 seconds, then sprinkle with chili, green onions, and pepper.
Start cooking