Photograph of the finished Duck Stir-Fried with Bamboo Shoots

Vietnam · Vịt xào măng

Duck Stir-Fried with Bamboo Shoots

1 hr 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 Fresh bamboo shoots Fresh bamboo shoots 1 kg
  • Photograph of Fresh turmeric Fresh turmeric 100 g
  • Photograph of Lemongrass Lemongrass 120 g
  • Photograph of Fish sauce Fish sauce 88 ml
  • Photograph of Shallots Shallots 1.6
  • Photograph of Oil Oil 120 ml
  • Photograph of Chilli Chilli 12
  • Photograph of Perilla leaves Perilla leaves 100 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Boil fresh bamboo shoots with the lid open for 25 minutes, then rinse with cold water and shred them.
  2. 2 Boiling bamboo shoots with the lid open allows the toxins to evaporate with the steam; keeping the lid on will leave the bamboo shoots bitter.
  3. 3 Marinate the chopped duck pieces with crushed turmeric, chopped lemongrass, and fish sauce for 30 minutes.
  4. 4 Fry the duck skin-down for 8 minutes to render the fat, then stir-fry for another 6 minutes.
  5. 5 Add the bamboo shoots to the pan and stir-fry in duck fat for 8 minutes until the bamboo shoots absorb the fat and are slightly browned.
  6. 6 Pour in 150 ml of water, simmer for 10 minutes until reduced, and mix in perilla leaves, chili peppers, and black pepper when turning off the heat.
Start cooking