Duck hotpot is a hotpot dish quite familiar to many families, especially since the ingredients are very easy to find and the recipe is quite simple. Let’s join TasteVN to the kitchen to make 2 ways to cook a delicious duck hotpot for your family to enjoy!
1. Duck hotpot with coconut water (or coconut milk)
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Preparation
1 hour
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Difficulty
Medium
Ingredients for Duck hotpot with coconut water (or coconut milk) Serves 4 people
Duck meat 600g Taro or taro 1 piece ( about 2 kg) Fermented rice vinegar 30 g ( or fermented rice filtered for water) Shiitake mushrooms – straw mushrooms – enoki mushrooms 300 g Young coconut 2 fruits (you can substitute with coconut milk)
Vegetables include: Water spinach, carrots, dried onions, red onions, onions, tofu skin.
Seasonings include: Pepper, salt sugar, monosodium glutamate and tapioca flour, instant noodles or rice noodles, vermicelli (depending on preference)
How to Make Duck Hotpot with Coconut Water (or Coconut Milk)
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Prepare the Ingredients
Clean the duck by rubbing it all over with white salt and massaging it well to remove any unpleasant odor. Alternatively, you can use white alcohol or ginger water to rub around the duck instead of white salt.
Then, rinse thoroughly with water and cut the duck into bite-sized pieces and set aside.
See more: Tips to Remove the Smell of Chicken and Duck When Cooking Easily
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Marinate the Duck Meat
Place the duck meat in a pot or a large bowl, then add a little salt + fish sauce + pepper + minced garlic and a bit of vinegar. Use chopsticks to mix everything evenly and let it sit for about 30 minutes for the spices to soak into the duck.
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Prepare Other Ingredients
Potatoes and carrots: Peel them and wash them thoroughly, then cut into small bite-sized pieces. You can also carve them into flower shapes and cut them into appealing designs according to your preference.
Mushrooms and vegetables: Cut off the stems, soak them in cold water, then wash them thoroughly to clean and let them drain.
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Cooking duck hotpot
Place a clean pot on the stove, add oil to the pot and heat it, then add garlic to fry until fragrant and golden.
Pour in the marinated duck meat and stir-fry until the duck meat is browned and fragrant, then continue to add taro + carrot + potato and stir-fry together.
Stir continuously for about 5-7 minutes, then pour coconut water into the pot so that the amount of coconut water just covers the ingredients in the pot.
Reduce the heat and cook for about 15 minutes until the duck meat is tender and the water is sweet and flavorful. Then add various types of onions + cilantro and stir well before turning off the heat.
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Final product
This duck hotpot is steaming, with the delicious and rich flavor of coconut water, the duck meat is tender but still has its own chewy texture.
The pieces of taro and purple yam are sticky and nutty, combined with crispy water spinach, creating the distinctive delicious flavor of this hotpot dish.
2. Duck hotpot with sour plums
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Preparation
1 hour
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Difficulty level
Medium
Ingredients for Duck Hotpot with Sour Fruit Serves 4 people
Cleaned duck 1 whole (about 1.2 kg) Sour fruit 7 pieces Assorted vegetables for dipping 200 g Shiitake mushrooms 100 g Enoki mushrooms 100 g Taro 1 piece (medium size) Tofu skin 2 pieces Chili paste 3 teaspoons Carrot 1 piece Quail eggs 13 pieces Lemongrass 2 stalks Tofu 2 pieces Rice noodles 1 kg
Full seasonings, salt, chili, lemon, onion, garlic
How to Prepare Duck Hotpot with Sour Fruit
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Prepare the Ingredients
Clean the duck thoroughly with fresh water and let it drain, cut into bite-sized pieces.
Peel the lemongrass and cut it diagonally, julienne the ginger, finely chop the garlic and onion, wash the sour fruit and let it drain.
Peel and cut the carrot and taro into bite-sized pieces.
Marinate the duck with 1 tablespoon of seasoning powder, minced onion, and chopped lemongrass, garlic, onion, and ginger. Let it marinate for about 30 minutes to absorb the flavors.
Wash the assorted vegetables and soak them in diluted salt water. Then remove and let them drain.
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Cooking duck meat
Put a pot on the stove, sauté minced shallots with cooking oil, then add lemongrass and stir-fry, followed by the duck meat for a quick stir-fry. Season with a bit of fish sauce, stir-fry until the meat is firm. Quickly stir the duck meat over high heat to prevent it from becoming tough. Add a pinch of seasoning to taste.
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Cooking duck hot pot
Prepare some bone broth and put it in a pot on the stove to boil, add a piece of white radish and the roots of green onions to make the broth clear and sweet. Remove the white radish, then pour the stir-fried duck meat into the pot, seasoning to taste.
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Final product
Place the duck hot pot with sour tamarind in the center, with tofu, dipping vegetables, and noodles arranged beside it.
When the duck hot pot with sour tamarind is boiling, add mushrooms, taro, carrots, and quail eggs, simmering on low heat, and invite everyone to enjoy right away. The hot pot has a fragrant smell of lemongrass, a subtle scent of tamarind, and rich flavors.
Choose good duck: A duck that is neither too young nor too old will be a good duck. Young ducks have large beaks while old ducks have hard, small beaks. Additionally, male duck meat is usually tastier than female duck meat, and good ducks typically have a rounded breast, thick neck and belly skin, various types of feathers, and wings that cross over each other. In general, just choose a duck with a full breast for better taste.
Removing the duck’s oil sac will eliminate the unpleasant smell, in addition to preparing it with salt, alcohol, and ginger.
Duck hotpot is a familiar combination of many flavors to create a fragrant and palatable dish that you can enjoy endlessly without getting bored. I hope you will also have the opportunity to experience these impressive flavors when cooking!
