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  1. MMMMM-- Recipe via Meal-Master (tm) v8.01

  2. Title: Duck with Sugar Cane (Vit Tiem Mia)

  3. Categories: Vietnamese, Poultry, Ceideburg 2

  4. Yield: 8 servings

  5. 1/2 c Shelled peanuts, red skin

  6. -removed

  7. 1/2 c Chestnuts, either fresh or -dried

  8. 1/2 c Ginkgo nuts, canned or fresh

  9. 1/2 c Dried lotus seeds

  10. 8 Dried Chinese mushrooms

  11. 1/2 c Red dates (jujubes)

  12. 1 Duck (about 5 pounds)

  13. Salt

  14. 1 tb Finely chopped fresh ginger

  15. -root

  16. 3 Shallots, chopped fine

  17. 2 Eighteen-inch pieces of

  18. -sugar cane (if

  19. -unavailable, omit)

  20. Clear water from 1 coconut

  21. 1 ts Rock sugar

  22. 1 tb Fish sauce

  23. 3 Scallions, both green part

  24. -and white, cut into 4

  25. -pieces crosswise

  26. Sprinkling of freshly

  27. -ground black pepper

  28. Sprig fresh coriander

  29. -(Chinese parsley), chopped

  30. Here are a few recipe for those folks flailing away with huge lengths

  31. of sugar cane. They're all Vietnamese. I've actually made the

  32. simpler shrimp paste/sugar cane one. Very yummy. This first one is

  33. for duck though...

  34. Prepare the various nuts, the lotus seeds, dried mushrooms, and red

  35. dates as follows:

  36. Soak the peanuts in hot water for 30 minutes; drain and set aside. If

  37. using dried chestnuts, boil for 20 minutes, drain, and set aside. If

  38. using fresh ginkgo nuts, remove the shell and blanch to remove the

  39. thin inner skin; set aside. Soak the Chinese mushrooms in hot water

  40. for 20 minutes, then drain, remove the stems and cut into quarters;

  41. set aside.

  42. Boil the dried lotus seeds for 20 minutes; drain and set aside. Soak

  43. 10 minutes.

  44. Rinse and clean the duck. Rub salt over the duck and rinse off; let

  45. dry for 10 minutes.

  46. Combine the ginger, shallots, and 1 teaspoon salt. Rub the inside of

  47. the duck with the mixture. Combine the peanuts, chestnuts, ginkgo

  48. nuts, lotus seeds, and 1 teaspoon salt and stuff the duck. Sew the

  49. duck closed with heavy white thread, or else use skewers.

  50. Peel the sugar cane and cut into thin lengthwise strips, the same

  51. length as the duck. Place 3 pieces of white kitchen string on a flat

  52. surface, long enough to tie the slices of sugar cane around the duck,

  53. covering the entire surface. Bring the string around and tie as you

  54. would a roast. Turn the duck over and slide the remaining strips

  55. under the string, covering the entire duck with the sugar cane.

  56. Pour the coconut water into a large pot. Put the duck into the pot

  57. and add enough water to completely cover. Add the rock sugar and 1

  58. teaspoon of salt. Bring to a boil and remove the scum continuously

  59. for 15 minutes, then turn the heat down, cover, and keep at a lively

  60. 2 hours. Turn the duck every

  61. 30 minutes.

  62. After 2 hours, remove the duck from the pot; untie and discard the

  63. sugar cane. To the liquid remaining in the pot add the mushrooms,

  64. red dates, 1 teaspoon salt, and the fish sauce. Boil, covered, for 15 minutes, then remove the duck to the broth, cover, and simmer for an additional 15 minutes. Remove the duck and add the scallion

  65. pieces to the broth.

  66. To serve, break the duck, with the bones, into 8 pieces. Put the

  67. pieces in individual bowls and add broth, some of the various nuts

  68. that were stuffed into the duck, red dates, and mushrooms. Sprinkle

  69. with black pepper and chopped fresh coriander.

  70. Makes 8 servings.

  71. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,

  72. Barron's, 1979.

  73. Posted by Stephen Ceideberg; May 24 1993.

  74. MMMMM


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