2 Ways to Make Duck with Bitter Melon and Pineapple, Unusual and Non-Greasy for the Family

Prepare the duck meat

To eliminate the odor of the duck, rub the duck meat with crushed ginger and salt for about 5 minutes, then rinse with clean water, drain, and cut into bite-sized pieces.

Prepare the other ingredients

Ginger and shallots, peel, wash, and then slice thinly.

Garlic, peel, crush, and then chop finely.

White radish, peel, wash, cut in half lengthwise, and then cut into small bite-sized pieces.

Chili, remove the stem and seeds, and then slice diagonally into thin slices.

Spring onions, remove the roots, wash, and then chop into small pieces.

Bitter melon, cut in half, remove the seeds, wash, and then slice diagonally across to about 1/3 of a finger’s thickness.

Marinating duck meat

Marinate the chopped duck meat with a spice mixture including: thinly sliced ginger, 1/2 of the chopped garlic and shallots, 1 teaspoon of seasoning powder, 1 teaspoon of salt, 1/2 teaspoon of sugar, 1 tablespoon of fish sauce, 1/2 teaspoon of ground pepper, and 1 teaspoon of caramel sauce. Mix well so that the duck meat absorbs the spices and marinate for about 20 minutes.

Braised duck meat

Place a pan on the stove with 1.5 tablespoons of cooking oil, wait for the oil to heat up, then add the chopped garlic and shallots to sauté until fragrant over medium heat. When the garlic and shallots turn golden, add the marinated duck meat.

Stir gently until the meat is browned, then add the chopped radish and 200ml of coconut water to braise. When the water boils, reduce the heat to low to allow the meat to cook through and absorb the spices.

Next, season the braising duck meat with a mixture of spices including: 3 tablespoons of fish sauce, 1/2 teaspoon of sugar, 1/3 teaspoon of seasoning powder, and 1/3 teaspoon of salt, and braise until the duck meat is tender and absorbs the spices, and the sauce thickens slightly before adding the chopped bitter melon.

When the bitter melon is just cooked, add the chopped chili and green onions, stir gently, and adjust the seasoning to suit your family’s taste before turning off the heat and serving on a plate.

Final product

So we have successfully cooked the delicious and high-quality braised duck with bitter melon, a dish that is both tasty and beneficial for health, with the braised duck having a brownish-yellow color and a shiny appearance that is very appealing.

When eaten, the duck meat is tender, with a slight bitterness and the crunchy deliciousness of the bitter melon, accompanied by the strong aroma of garlic and chili. Eating it with hot white rice is wonderful.

Prepare the duck meat

To remove the smell of duck meat, rub it with salt, crushed ginger, and lemon for about 5 – 10 minutes, then rinse with clean water, drain, and cut into small bite-sized pieces.

Prepare other ingredients

Pineapple peeled, washed, cut lengthwise into 4 equal parts, remove the core, then cut into thin diagonal slices about 1/2 finger length.

Garlic and shallots peeled, smashed, and minced finely.

Chili smashed and left whole to add a spicy, light flavor when braising.

Marinate the duck meat

Marinate the chopped duck meat with a mixture of spices including: 1 teaspoon salt, 2 teaspoons seasoning powder, 3 tablespoons fish sauce, 1/2 amount of garlic and shallots that have been minced, then stir lightly, after that add 1 tablespoon of sugar and mix for the spices to soak evenly and marinate for about 15 minutes.

Braised Duck with Pineapple

Place a pan on the stove, add 2 tablespoons of cooking oil and wait for the oil to heat up, then add 1/2 of the remaining minced garlic and shallots to fry until fragrant.

When the garlic and shallots release their aroma, add the pineapple and stir-fry, then season with 2 teaspoons of sugar, 1/3 teaspoon of salt, and stir well for the pineapple to absorb the seasoning. Stir-fry until the pineapple is evenly cooked, then turn off the heat and transfer to a bowl.

Next, place the pan back on the stove and add 2 tablespoons of sugar to caramelize, until the sugar thickens and turns a dark brown color, then reduce the heat, add 1 tablespoon of cooking oil, and the remaining minced garlic and shallots, and stir gently.

Then add the marinated duck meat and stir-fry until the meat is firm, followed by adding crushed chili and enough water to submerge the meat, braise over high heat until the water boils, then reduce the heat.

Next, use 2 ladles of the braised duck broth from the boiling pot, pour it into the bowl of sautéed pineapple from earlier, and let it sit for about 2 minutes to extract the pineapple juice back into the braised meat.

Adjust the seasoning to suit your family’s taste, continue braising until the meat is tender and the liquid reduces to half, then add the remaining pineapple pulp from the bowl, stir gently, and turn off the heat, then serve on a plate to enjoy.

Final Product

The dish of braised duck is incredibly delicious and attractive, with the duck soaking up a brown color, a bright golden aroma that looks very appealing, accompanied by a fragrant smell that is extremely enticing, stimulating the taste buds.

When eaten, the duck meat absorbs the spices evenly, is tender and has a sweet and sour taste that is very pleasing. Eating it with vermicelli and a bit of fresh herbs is wonderful.