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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
In the hot summer, are you looking for a refreshing dish that is sour and delicious to cook for your family? Check out the coconut water braised duck with sour fruits recipe introduced by TasteVN right below; it will surely be a suitable choice due to the appealing flavor of this dish along with its simple preparation!
Ingredients for Coconut Water Braised Duck For 4 people
Duck meat 1 kg Sour fruits 10 fruits Fresh coconut water 500 ml Ginger 1 root Galangal 1 root Green onions 3 stalks Rice paddy herb 2 stalks Shallots 3 bulbs Lemongrass 3 stalks Garlic 5 cloves Cooking oil 2 tablespoons Common spices a little (salt/ seasoning powder/ ground pepper)
How to choose good duck
- For live ducks: Choose ducks with shiny, smooth feathers, and when pressing on the breast, it feels plump and firm, with thick skin on the neck and belly. Additionally, if you can cross the two wings together, the duck is mature and the meat quality is up to standard.
- For processed ducks: Choose ducks with bright skin color, light yellow leaning towards white, without bruises or blood spots. When pressing the meat, it should feel elastic and firm, indicating it’s good quality. Do not buy if the duck appears dull, soft, or has a foul smell.
What is Sấu fruit? Where to buy Sấu fruit?
- Sấu fruit is a type of fruit from the Sấu tree, round in shape, with green skin, and when ripe it turns yellow-brown, with a natural sour taste.
- Sấu fruit is often used to prepare dishes such as sour soup, Sấu candy,… to create a distinctive sour flavor.
- You can buy Sấu at traditional markets or stores specializing in Northern foods. In addition, you can also order online on e-commerce websites.
How to cook Duck braised with Sấu and coconut water
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Prepare the duck meat
With 1kg of duck meat after purchasing, you pluck all the black, tough feathers off the duck’s skin, then rub salt onto the duck meat from the inside out, rinse with water, and then cut into bite-sized pieces.
How to clean duck meat without odor:
- To keep the duck clean and odor-free, after plucking the feathers, rub coarse salt evenly over the meat and then rinse with water until clean.
- Using a mixture of alcohol and crushed ginger or a mixture of salt, lemon/vinegar to rub the meat will help eliminate the duck’s odor as well as make it cleaner.
- The duck meat should be cooked immediately or prepped and stored in the refrigerator before cooking, to avoid leaving it outside for too long as the duck meat will become smelly.
See details: How to clean duck meat without odor
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Prepare other ingredients
First, peel 1 piece of rhizome and 1 piece of ginger, then chop them finely.
Next, for 10 sour fruits, peel them and wash them clean.
Green onions and Vietnamese coriander should be washed and chopped small.
For 5 cloves of garlic and 3 shallots, peel, crush, and chop them finely, while 3 stalks of lemongrass should be washed and chopped small.
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Marinate and stir-fry duck meat
Put the duck meat into a large bowl to marinate with garlic, lemongrass, ginger, galangal, minced shallots (keep a little of the above-mentioned ingredients for the duck stewing step) and 1 teaspoon of seasoning powder, 1 teaspoon of pepper, mix well and let it marinate for 15 minutes.
Turn on the stove, add 1 tablespoon of cooking oil into a pan, when the oil is hot, add the duck meat, stir-fry evenly for 10 minutes until the duck meat is firm.
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Stew duck meat with sour plums and coconut water
Turn on the stove, add 1 tablespoon of cooking oil into a pot, when the oil is hot, add the remaining minced garlic, lemongrass, shallots, ginger, and galangal to sauté until fragrant, then add the sour plums and stir-fry for 2 minutes.
Next, add the duck meat along with 500ml of fresh coconut water, cover the pot, and simmer for 30 minutes until the duck meat is tender. Finally, add chopped scallions and coriander to enhance the flavor of the dish.
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Finished Dish
So our dish of duck braised with sour tamarind and coconut water is complete. The duck meat is tender and sweet, delicious, combined with the refreshing sour taste of the sour tamarind fruit, the light sweetness of fresh coconut broth mixed with the characteristic flavors of Vietnamese coriander, ginger, galangal,… makes the dish even more appealing.
You should enjoy this braised duck dish with vermicelli for an ultimate delight! Let’s dig in right away.
Thus, the dish duck braised with sour tamarind and coconut water is ready to serve your family. With these simple steps, I wish you success and enjoy a delicious meal with your loved ones!
*Refer to images and recipe from the YouTube channel BaKa Store
