Duck meat is an extremely familiar ingredient in family meals. Especially, the braised dish with duck meat is very delicious and appealing. Let’s join TasteVN into the kitchen to learn 3 simple and delicious ways to make duck braised with pepper, lemongrass, and bamboo shoots!
1. Duck Braised with Pepper
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Medium
Ingredients for Duck Braised with Pepper For 4 people
Duck meat 500 gr White wine 3 tablespoons Carrot 100 gr Soy sauce 4 tablespoons Satay 2 teaspoons Cooking oil 4 tablespoons Star anise 3 pieces Chili 1 piece Garlic 3 cloves Peppercorns 1/2 teaspoon Basil leaves 5 gr Ginger 1 root Cinnamon bark 5 gr Rock sugar 1 tablespoon Green onions 5 gr
Ingredient Image
How to prepare Braised Duck with Pepper
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Prepare the duck
Clean the duck, soak and scrub with 1 tablespoon of white wine and 2 slices of ginger. Then chop the duck into bite-sized pieces.
Next, add 500ml of water to a pot and bring to a boil. Once the water is boiling, blanch the duck for about 10 minutes, then remove the duck and let it drain.
Tip: You can add grilled shallots and crushed ginger to the pot of water before blanching the duck, which helps effectively eliminate the foul smell from the duck.
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Stir-fry the duck
Heat a pan on the stove, add 2 tablespoons of cooking oil and heat the oil, then add the blanched duck and stir-fry for 5 minutes until the meat is firm.
After that, add 2 tablespoons of white wine, 3 tablespoons of soy sauce, 2 teaspoons of chili paste, stir well, and stir-fry for about 15 minutes for the meat to absorb the seasoning.
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Braised Duck
You place the pot on the stove, add 2 tablespoons of cooking oil to heat the oil, then add minced garlic, sliced ginger, sliced chili, 1/2 teaspoon of whole pepper, star anise, bay leaves, and cinnamon sticks to sauté until fragrant.
Then add the sautéed duck meat and stir well. Next, add 300ml of water to cover the duck and season with 1 tablespoon of rock sugar. You cover the lid, wait for the water to boil, then add 1 tablespoon of soy sauce and chopped carrots, cover the lid again, and simmer for 20 minutes for the meat to become tender and the carrots to be cooked.
You turn off the stove and serve the braised duck in a bowl, adding some coriander on top and enjoy.
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Final Product
The braised duck with pepper is soft and delicious, rich in flavor, and tastes great with hot rice.
2. Braised Duck with Lemongrass and Chili
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty Level
Easy
Ingredients for Braised Duck with Lemongrass and Chili Serves 4
Duck meat 600 gr White wine 2 tablespoons Ginger 1 piece Lemongrass 4 stalks Chili 2 pieces Garlic 3 cloves Fish sauce 3 tablespoons Turmeric powder 1 teaspoon Seasoning a little (Sugar/seasoning salt/salt) Cooking oil 2 tablespoons
Ingredient Images
How to Cook Braised Duck with Lemongrass and Chili
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Prepare the Duck
Clean the duck with water and cut it into bite-sized pieces to put in the pot.
Next, add 1/2 piece of crushed ginger and 2 tablespoons of white wine to the pot. Put on gloves and massage the duck for about 5 minutes to eliminate the odor, then rinse it thoroughly with water and let it drain.
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Marinate the Duck Meat
Marinate the duck with 2 tablespoons of sugar, 1 teaspoon of seasoning salt, 1/2 teaspoon of salt, 3 tablespoons of fish sauce, 1/2 piece of finely chopped ginger, 1 finely chopped garlic clove, 1 finely chopped chili, and 1 teaspoon of turmeric powder, mix well and marinate the meat for about 20 minutes.
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Duck Braised with Lemongrass
Add 2 tablespoons of cooking oil and 1 tablespoon of sugar to a pan, place the pan on the stove, turn on the heat, and caramelize the sugar until it turns a golden brown. Then, add 2 minced garlic cloves, 2 shredded lemongrass stalks, and 2 minced lemongrass stalks to sauté until fragrant.
Next, add the marinated duck meat, add 1 minced chili pepper, stir well, and increase the heat to sear the duck.
Then, add 100ml of water and cover the pot, braising on low heat for about 20 minutes until the meat is tender and absorbs the spices. Braise for 20 minutes until the sauce thickens, then turn off the heat.
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Final Product
Serve the braised duck with lemongrass and chili on a plate and enjoy with hot rice; it is very fragrant and appetizing. The duck meat is tender and delicious, with the aromatic smell of lemongrass and the slightly spicy flavor of chili, ensuring a rich taste that will make you want more rice.
The duck braised with lemongrass and chili is extremely delicious, spicy, and very enticing, perfect for a meal. Why hesitate to add this to your meal plan? I’m sure your family will be very surprised. Get into the kitchen and check out the recipe for this delicious dish!
See details: How to make spicy and flavorful duck braised with lemongrass for an appealing meal
3. Braised duck with bamboo shoots
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Braised duck with bamboo shoots For 4 people
Duck meat 500 gr Rice wine 2 tablespoons Fresh bamboo shoots 200 gr Shallots 3 bulbs Chili powder 1 teaspoon Garlic 3 cloves Five spice powder 1 teaspoon Seasoning powder 1 teaspoon Ginger 1/2 bulb Sugar 1 teaspoon Fish sauce 1 tablespoon Cooking oil 2 tablespoons
How to choose fresh and delicious bamboo shoots
- Choose bamboo shoots that are still fresh, not curled, with no spots on the surface, and not wilted.
- Visually, bamboo shoots should have thin skin, be crunchy, and should not be overly white; they should have a yellow-brown color with streaks.
- You should prioritize choosing smaller shoots, as smaller bamboo shoots tend to be denser and taste richer. You should choose the type of bamboo shoot called ‘nứa’ for a sweeter taste and easier preparation.
How to Cook Duck with Bamboo Shoots
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Prepare the Ingredients
Soak the duck and rub it with 2 tablespoons of rice wine and a few slices of smashed ginger to prevent the smell of the feathers. Chop the duck into bite-sized pieces.
Wash the bamboo shoots, cut them into bite-sized pieces, and boil them for about 5 minutes, then take them out to cool.
How to Boil Bamboo Shoots Without Bitterness
You can soak the bamboo shoots in rice washing water, clean water, or lime water…, or boil the bamboo shoots several times to help remove bitterness and toxins.
See more: How to choose and boil fresh bamboo shoots without bitterness, quickly remove toxins, very delicious
Peel and finely chop the shallots and garlic.
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Marinate the Duck Meat
Marinate the duck with 1 chopped shallot, 1 chopped garlic clove, 1 teaspoon of chili powder, 1 teaspoon of five-spice powder, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, and 1 tablespoon of fish sauce. Mix well and marinate the meat for about 20 minutes to let the flavors soak in.
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Duck Stew with Bamboo Shoots
You place a pot on the stove, turn on the heat, add 2 tablespoons of cooking oil and heat it up. When the oil is hot, add 2 minced garlic cloves and 2 minced shallots and sauté until fragrant. Then, add the duck and stir well to sear the meat.
Once the duck is seared, add the bamboo shoots and stir evenly, then stew the meat for about 20 minutes until it is cooked. Next, serve the duck stew with bamboo shoots on a plate and enjoy.
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Final Product
The duck stew with bamboo shoots is soft, flavorful, and aromatic, deliciously served with hot rice.
How to choose delicious duck meat
If buying live ducks
- You can look at the outer feathers of the duck, choose those with smooth feathers or full feathers, do not choose those with frizzy feathers as they may be molting or not healthy.
- It is advisable to choose ducks that are old enough, with a rounded breast that will have more meat, and select those with thick neck and belly skin.
- You can try pulling the two duck wings together; if they just barely cross each other, then you should buy.
If buying pre-prepared ducks
- Choose ducks that have just been slaughtered, the outer skin should be a yellow color, not too dark, with no spots or many bruises.
- Press your finger to feel the duck is firm, elastic; do not choose those that deform when pressed, which may be due to water being injected.
- It is not advisable to choose young ducks; selecting ducks with less fat and more meat will be tastier.
How to clean duck meat properly, without odor
- Pluck the feathers cleanly to avoid a ducky smell.
- Soak and rub the duck with salt, lemon or vinegar, minced ginger, then let it sit for about 10 – 15 minutes, then rinse several times with water.
- You can also chop the duck into bite-sized pieces, then briefly blanch it in boiling water with ginger and roasted shallots for about 5 minutes to eliminate odors.
See more:
Above are 3 ways to make pepper duck, lemongrass, chili, and bamboo shoots simple, appealing, and delicious at home, wishing you success!
*Refer to images and recipes from the YouTube channel Feedy VN, What to Eat?, Zui Into the Kitchen.
