Duck With Sugar Cane - Vit Tiem Mia

Title: DUCK WITH SUGAR CANE - VIT TIEM MIA

Categories: Vietnamese, Meats

Yield: 6 servings

1/2 c Shelled peanuts, red skin

-removed

1/2 c Chestnuts, either fresh or -dried

1/2 c Ginkgo nuts, canned or fresh

1/2 c Dried lotus seeds

8 Dried Chinese mushrooms

1/2 c Red dates (jujubes)

1 Duck (about 5 pounds)

Salt

1 tb Finely chopped fresh ginger

-root

3 Shallots, chopped fine

2 Eighteen-inch pieces of

-sugar cane (if unavailable,

-omit)

Clear water from 1 coconut

1 ts Rock sugar

1 tb Fish sauce

3 Scallions, both green part

-and white, cut into 4

-pieces crosswise

Black pepper to taste

Fresh coriander, chopped

Prepare the various nuts, the lotus seeds, dried

mushrooms, and red dates as follows:

Soak the peanuts in hot water for 30 minutes; drain

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

minutes, drain, and set aside. If using fresh ginkgo

nuts, remove the shell and blanch to remove the thin

inner skin; set aside. Soak the Chinese mushrooms in

hot water for 20 minutes, then drain, remove the stems

and cut into quarters; set aside. Boil the dried lotus

seeds for 20 minutes; drain and set aside. Soak the

30 minutes.

10 minutes.

Rinse and clean the duck. Rub salt over the duck and rinse off; let dry for 10 minutes.

Combine the ginger, shallots, and 1 teaspoon salt. Rub

the inside of the duck with the mixture. Combine the

peanuts, chest- nuts, ginkgo nuts, lotus seeds, and 1

teaspoon salt and stuff the duck. Sew the duck closed

with heavy white thread, or else use skewers. Peel the

sugar cane and cut into thin lengthwise strips, the

same length as the duck. Place 3 pieces of white

kitchen string on a flat surface, long enough to tie

the slices of sugar cane around the duck, covering the

entire surface. Bring the string around and tie as you

would a roast. Turn the duck over and slide the

remaining strips under the string, covering the entire

duck with the sugar cane. Pour the coconut water into a large pot. Put the duck into the pot and add enough

water to completely cover. Add the rock sugar and 1

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

continuously for 15 minutes, then turn the heat down,

cover, and keep at a lively bubble for 2 hours. Turn

30 minutes. After

2 hours, remove the

duck from the pot; untie and discard the sugar cane.

To the liquid remaining in the pot add the mushrooms,

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 pieces to the

broth. To serve, break the duck, with the bones, into 8 pieces. Put the pieces in individual bowls and add

broth, some of the various nuts that were stuffed into the duck, red dates, and mushrooms. Sprinkle with

black pepper and chopped fresh coriander. --