1. Duck phá lấu (recipe shared by a user)
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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Duck phá lấu (recipe shared by a user) Serves 4
Duck meat 500 gr (head/ neck/ wings as preferred) Fresh coconut water 1.5 liters Vinegar 2 tablespoons Ginger 1 piece Red onion 2 tablespoons (minced) Green onion 1 stalk (chopped) Chili 1 piece (chopped) Garlic 2 tablespoons (minced) Lemongrass 2 stalks Five-spice powder 1/2 teaspoon Curry oil 1/2 tablespoon Annatto oil 3 tablespoons Cooking oil 4 tablespoons Soy sauce 2 tablespoons (dark soy sauce) Common seasoning a little (sugar/ seasoning powder/ monosodium glutamate)
Ingredient images
How to Prepare Duck Phá Lấu (recipe shared by users)
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Prepare the duck meat
After buying the duck, rub it with a mixture of vinegar and ginger for about 5 – 10 minutes, then rinse thoroughly with water, drain, and cut into bite-sized pieces.
Then, marinate the duck with 1/2 spoon of five-spice powder, 1/2 tablespoon of curry powder, 2 tablespoons of sugar, 1 tablespoon of seasoning powder, 2 tablespoons of soy sauce, and 1/2 tablespoon of monosodium glutamate, mixing well to let the duck absorb the spices for 15 minutes.
Place a pan on the stove, add 4 tablespoons of cooking oil to the pan. When the oil is hot, add the marinated duck and fry briefly for about 5 – 10 minutes over medium-low heat.
Effective tips for removing the fishy smell of duck:- Method 1: After buying the duck, use coarse salt to rub on the meat, then rinse with water. After that, use a mixture of white wine and crushed ginger to massage the duck for about 10 minutes, then rinse clean.
- Method 2: Mix salt with lemon or salt with vinegar, then rub it on the duck for about 5 minutes and rinse again under running water.
See details: Effective tips for removing the fishy smell of duck
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Cooking Duck Phá Lấu
Ginger, once bought, should be peeled, smashed, and then chopped finely using a knife. Lemongrass should be washed clean with water, then cut into pieces about the length of one finger and smashed.
Place a pot on the stove, add 3 tablespoons of annatto oil, minced shallots, and garlic along with the prepared ginger and lemongrass into the pan and sauté until fragrant.
Next, add the previously fried duck meat to the pan and stir-fry together. Then, add 1.5 liters of coconut water and cook for about 40 minutes over medium heat until the duck is tender. Before turning off the heat, remember to season the dish according to your taste!
Tip:- If you want the broth to be thick, you can cook it longer to reduce the broth. If you want to dip it with bread, do not let the broth reduce too much.
- If you want the broth to be sweeter and richer, you can add an additional 200ml of coconut milk to the pot!
2. Duck Phá Lấu
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Preparation
30 minutes
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Cooking
50 minutes
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Difficulty
Medium
Ingredients for Duck Phá Lấu Serves 4 people
Duck meat 1.5 kg Coconut water 600 ml Thin coconut milk 400 ml Galangal 1 root Ginger 1 root Garlic 5 cloves Shallots 5 bulbs Cinnamon 1 stick Star anise 2 pieces Curry powder 1 teaspoon Turmeric powder 1 teaspoon Five-spice powder 1/4 teaspoon Annatto oil 2 tablespoons Common seasonings a little (salt/ sugar/ monosodium glutamate)
Ingredients
How to Prepare Duck Phá Lấu
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Prepare the Duck
After purchasing the duck, pluck out any remaining feathers, take a little white wine with a few slices of ginger, and a bit of salt (or use salt with lemon) to rub all over the duck to clean and eliminate the odor, then rinse it 2 – 3 times with clean water, and let it drain.
Some methods to prepare the duck without odor
- Use vinegar and wine to rub on the duck meat, marinate for about 10 minutes, then rinse with water.
- Use salt and lemon or vinegar to rub on the duck meat, marinate for about 10 minutes to eliminate the odor, then rinse with water.
See details: How to choose delicious duck meat and prepare duck clean without odor
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Prepare Other Ingredients
Peel the shallots and garlic, cut off the roots, and chop finely.
Peel the ginger and galangal, slice them, and then crush.
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Marinating duck
Marinate the duck with 1 spoon of curry powder, 1 spoon of turmeric powder, 5 spoons of sugar, 1 spoon of salt, 1/2 spoon of monosodium glutamate, half of the minced onion and garlic, and 2 tablespoons of annatto oil, mix well and let it sit for about 30 minutes for the duck to absorb the spices.
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Stir-frying duck
Place a pan on the stove, turn on medium heat, wait for the pan to heat up, then add cinnamon and star anise to roast until fragrant, then take it out into a bowl.
Next, in the hot pan where you just roasted the cinnamon and star anise, add 3 tablespoons of cooking oil, wait for the oil to heat up, then sauté minced onion, garlic, ginger, and galangal.
When the onion and garlic turn golden, add the duck meat and stir-fry for about 5 – 7 minutes until the duck is firm.
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Cooking the broth
When the duck meat is firm, add 600ml of coconut water, 400ml of diluted coconut milk, star anise, and cinnamon to the pot.
Cook over medium heat for about 30 minutes until the duck meat is tender and the water reduces to about half the level of the duck meat.
Tip: During cooking, occasionally turn the duck meat to ensure it absorbs the seasoning evenly.
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Final product
Place the duck meat on a plate, cut it into small pieces as you eat, and dip it in sweet and sour ginger fish sauce or lime pepper salt, served with bread.
It tastes better when hot. The duck meat is tender and fragrant, enriched with coconut milk, very delicious. Invite your family to enjoy it!
How to choose fresh and delicious duck meat
If buying live ducks
- You can look at the outer feathers of the duck, choose those with smooth feathers or fully feathered, do not choose those with frizzy feathers as they may be molting and won’t taste good.
- Choose ducks that are old enough, with a round breast that will have more meat, and select those with thick skin on the neck and belly.
- You can pull the two duck wings together; if they cross each other just right, it indicates that the duck is big enough, and the meat is good enough to buy for cooking.
If buying pre-prepared ducks
- Choose ducks that have just been slaughtered, with the outer skin having a yellow color that is not too dark, blotchy, or has many bruises.
- Press your finger to feel if the duck is firm, elastic; do not choose those that feel deformed when pressed, as this may be due to the duck being water-injected.
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Hope that with 2 ways to cook duck stew that TasteVN has shared, you will successfully prepare this delicious, rich, and attractive dish for your family to enjoy!
