Photograph of the finished Duck Stir-Fried with Mac Mat Leaves

Vietnam · Vịt xào lá mắc mật

Duck Stir-Fried with Mac Mat Leaves

45 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 Mac Mat leaves Mac Mat leaves 160 g
  • Photograph of Shallots Shallots 2
  • Photograph of Fish sauce Fish sauce 88 ml
  • Photograph of Ginger Ginger 100 g
  • Photograph of Oil Oil 120 ml
  • Photograph of Chilli Chilli 12
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Sugar Sugar 40 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Gently crush half of the mac mat leaves and marinate them with the chopped duck pieces in fish sauce for 30 minutes.
  2. 2 Fry the duck skin-side down in a dry pan for 8 minutes to allow the fat under the skin to render out.
  3. 3 Sauté the duck in its own fat for another 10 minutes until golden brown.
  4. 4 Pour in 120 ml of water and simmer for 8 minutes until the meat is tender and the sauce coats it.
  5. 5 Add the remaining mac mat leaves and turn off the heat immediately.
  6. 6 The leaves of the mac mat plant turn bitter if exposed to heat for too long; the remaining heat of the pan is enough to bring out their aroma.
Start cooking