Duck Braised with Coconut Heart

Method

1. 1 Rub salt and ginger onto the chopped duck pieces, then rinse and fry skin-down for 8 minutes.
2. 2 Cut the palm heart into pieces and soak them in diluted lemon juice to keep them white and prevent them from turning brown.
3. 3 Simmer the duck in fresh coconut water over low heat for 45 minutes until the meat is tender.
4. 4 Add the palm heart exactly 10 minutes before the end to keep it crispy and sweet.
5. 5 If the palm heart is cooked too early, it will become mushy and lose its characteristic crispness.
6. 6 Simmer until the sauce thickens, then season with fish sauce and sprinkle with pepper, chili, and green onions.

With an appliance

• Pressure cooker 55 min

  Replace step 3: high-pressure cooking for 15 minutes, then release the pressure naturally; add the coconut heart after opening the lid.