Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Vietnamese, Meats

  4. Yield: 6 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 unavailable,

  19. -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. Black pepper to taste

  27. Fresh coriander, chopped

  28. Prepare the various nuts, the lotus seeds, dried

  29. mushrooms, and red dates as follows:

  30. Soak the peanuts in hot water for 30 minutes; drain

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

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

  33. nuts, remove the shell and blanch to remove the thin

  34. inner skin; set aside. Soak the Chinese mushrooms in

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

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

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

  38. 30 minutes.

  39. 10 minutes.

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

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

  42. the inside of the duck with the mixture. Combine the

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

  44. teaspoon salt and stuff the duck. Sew the duck closed

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

  46. sugar cane and cut into thin lengthwise strips, the

  47. same length as the duck. Place 3 pieces of white

  48. kitchen string on a flat surface, long enough to tie

  49. the slices of sugar cane around the duck, covering the

  50. entire surface. Bring the string around and tie as you

  51. would a roast. Turn the duck over and slide the

  52. remaining strips under the string, covering the entire

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

  54. water to completely cover. Add the rock sugar and 1

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

  56. continuously for 15 minutes, then turn the heat down,

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

  58. 30 minutes. After

  59. 2 hours, remove the

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

  61. To the liquid remaining in the pot add the mushrooms,

  62. red dates, 1 teaspoon salt, and the fish sauce. Boil,

  63. covered, for 15 minutes, then remove the duck to the

  64. broth, cover, and simmer for an additional 15 minutes.

  65. Remove the duck and add the scallion pieces to the

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

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

  68. black pepper and chopped fresh coriander. --


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