Photograph of the finished Duck Braised with Vegetables

Vietnam · Vịt kho rau củ

Duck Braised with Vegetables

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 3.7 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Sugar Sugar 2.5 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Oil Oil ½ cup
  • Photograph of Chilli Chilli 12
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Rub salt, crushed ginger, and rice wine onto the chopped duck pieces, then rinse them to remove any unpleasant odor.
  2. 2 Fry the duck pieces skin-side down in a dry pan for 8 minutes to allow the fat under the skin to render out.
  3. 3 Drain off the rendered duck fat, leaving only the fat so that the stew pot is covered with a thick layer of oil.
  4. 4 Caramelize the sugar, then coat the duck in the colored sauce and pour in enough water to cover it.
  5. 5 Simmer over low heat for 45 minutes to tenderize the duck meat and allow it to absorb the flavors.
  6. 6 Add the carrot and potato cubes during the last 18 minutes, then simmer until reduced and sprinkle with chili and green onions.

With an appliance

  • Pressure cooker 55 min

    Replace step 5: high-pressure cooking for 15 minutes, then release the pressure naturally; add vegetables after opening the lid and cook for 12 minutes.

Start cooking