Photograph of the finished Duck Grilled in Coconut Milk

Vietnam · Vịt nướng nước cốt dừa

Duck Grilled in Coconut Milk

50 min Hands-on time + 4 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck thighs Duck thighs 3.7 lb
  • Photograph of Coconut milk Coconut milk 3 ⅓ cups
  • Photograph of Curry powder Curry powder 1.4 oz
  • Photograph of Lemongrass Lemongrass 4.2 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Palm sugar Palm sugar 2.8 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Shallots Shallots 1.6
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Mix coconut milk with curry powder, chopped lemongrass, garlic, shallots, and fish sauce.
  2. 2 Marinate the scored duck thighs for 4 hours, keeping them refrigerated because the coconut milk can easily turn sour on the outside.
  3. 3 Remove the duck and wipe off the excess marinade, leaving a thick layer of burnt coconut milk that has turned black.
  4. 4 Bake at 190 degrees for 25 minutes, flipping once at minute 14.
  5. 5 Simmer the remaining marinade with palm sugar for 8 minutes until thickened.
  6. 6 Brush the duck with sauce and bake at 220 degrees for 7 minutes until the surface is glossy and slightly browned.

With an appliance

  • Air fryer 45 min

    Replace steps 4 and 6: preheat oven to 180 degrees for 22 minutes, then brush with sauce and bake at 200 degrees for 6 minutes.

Start cooking