Photograph of the finished Duck Braised with Galangal and Dried Chilli

Vietnam · Vịt kho riềng ớt khô

Duck Braised with Galangal and Dried Chilli

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

What to get ready

  • Photograph of Duck Duck 1.7 kg
  • Photograph of Galangal Galangal 240 g
  • Photograph of Dried chillies Dried chillies 60 g
  • Photograph of Fish sauce Fish sauce 100 ml
  • Photograph of Sugar Sugar 72 g
  • Photograph of Shallots Shallots 2
  • Photograph of Ginger Ginger 100 g
  • Photograph of Oil Oil 100 ml
  • 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 let them drain.
  2. 2 Crush the galangal, extracting both the juice and pulp, then marinate the duck with the galangal, shallots, and fish sauce for 1 hour.
  3. 3 Fry the duck skin-side down for 8 minutes to render the fat, then drain off the excess fat.
  4. 4 Toast the dried chilies in warm oil for 40 seconds, then remove them to prevent them from burning when simmering for a longer time.
  5. 5 Caramelize the sugar, then simmer the duck over low heat for 50 minutes with slices of galangal.
  6. 6 Add the dried chilies in the last 10 minutes, then simmer until the sauce thickens and reduce to a simmering consistency. Sprinkle with pepper and chopped scallions.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: high-pressure cooking for 16 minutes, then release the pressure naturally; add the dried chili peppers after opening the lid.

Start cooking