Photograph of the finished Duck Braised with Coconut Heart

Vietnam · Vịt kho củ hũ dừa

Duck Braised with Coconut Heart

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 1.6 kg
  • Photograph of Coconut palm heart Coconut palm heart 1 kg
  • Photograph of Fresh coconut water Fresh coconut water 1.2 l
  • Photograph of Fish sauce Fish sauce 88 ml
  • Photograph of Ginger Ginger 120 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.
  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.

Start cooking