Photograph of the finished Duck Braised with Salted Lemon

Vietnam · Vịt kho chanh muối

Duck Braised with Salted Lemon

1 hr 40 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 1.7 kg
  • Photograph of Salted lemons Salted lemons 8
  • Photograph of Ginger Ginger 120 g
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Sugar Sugar 80 g
  • Photograph of Shallots Shallots 2
  • Photograph of Oil Oil 100 ml
  • Photograph of Chilli Chilli 12
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Rub salt and ginger onto the chopped duck pieces, then rinse and fry skin-down for 8 minutes to render out the fat.
  2. 2 Mash the salted lemons, remove all the seeds, and cut the peel into thin strips.
  3. 3 Removing the seeds from the pickled lime is mandatory; leaving them in will make the whole pot of stew bitter.
  4. 4 Caramelize the sugar, then coat the duck in the caramel and pour in water along with lime juice and salt.
  5. 5 Simmer over low heat for 45 minutes with half a salted lemon peel.
  6. 6 Add the remaining salted lemon peel during the last 8 minutes, then simmer until reduced and sprinkle with pepper, chili, and green onions.

With an appliance

  • Pressure cooker 55 min

    Replace step 5: maintain high pressure for 15 minutes, then release the pressure naturally, then open the lid and boil for 10 minutes until the liquid evaporates.

Start cooking