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Preparation
20 minutes
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Cooking
45 minutes
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Difficulty
Easy
Duck hot pot cooked with fermented tofu using a simple recipe, familiar ingredients, and quickly boiled with a high-end rice cooker. The duck meat is evenly cooked, tender, and delicious, combined with a rich broth. Let’s get cooking and try this attractive hot pot right away!
Ingredients for Duck Hot Pot with Fermented Tofu For 4 people
Duck 1 whole Taro 1 piece Straw mushrooms 200 gr Ginger 1 piece ( about 100gr) Garlic 2 cloves Red onion 3 cloves Chili 2 pieces Lemongrass 3 stalks Mixed greens 100 gr Fresh coconut 2 fruits (for the water) Annatto oil 4 tablespoons Condensed milk 3 tablespoons Satay 1 tablespoon White fermented tofu 6 tablespoons (6 pieces of tofu) White sesame 2 tablespoons (toasted) White wine 4 tablespoons Salt grains 1 tablespoon Salt a little
How to choose fresh and delicious ingredients
How to choose fresh duck meat
Live ducks
- You should choose ducks that are fully grown, with a plump breast, which usually has more meat, and observe that the skin on the neck and belly is thick.
- Observe the duck’s feathers, choose those that have full feathers, not falling out, and shiny feathers can be selected for purchase.
Processed ducks
- You should choose ducks that have just been slaughtered, with evenly yellow skin, light but not too dark, and no unusual wounds or blood clots on the skin.
- Press on the duck meat with your hand; if it has good elasticity, it is still fresh. Those with dents are ducks that have been pumped with water or have lost their freshness.
See details: How to choose fresh duck meat
How to choose fresh straw mushrooms
- You should choose fresh mushrooms that have not bloomed yet; these mushrooms usually have a sweeter and better taste than those that have already bloomed.
- Preferably select those with black or gray color instead of pale white ones.
- Good mushrooms are usually cylindrical, firm to the touch, and heavy.
See details: How to choose fresh mushrooms
How to choose fresh taro
- Choose tubers of medium size, not too big or too small.
- Pay attention to choose round tubers, shaped like chicken eggs, with rough skin, still having many roots and dirt sticking to the skin.
- You should choose taro tubers with a milky white interior, with many purple streaks, which will taste better when eaten.
See details: How to choose taro that is not rubbery and delicious
How to choose good fermented tofu
- When buying fermented tofu, pay attention to the packaging, the jar lid should still be tightly closed, and the expiration date should clearly indicate the production information.
- Be careful to choose fermented tofu that is not moldy, spoiled, brightly colored, not blackened, has the characteristic aroma of good fermented tofu, and does not create an unpleasant smell.
- You can buy fermented tofu at reputable food stores or TasteVN.
- Alternatively, you can make it at home to ensure safety and hygiene quality.
Vegetables served with duck hotpot cooked with fermented tofu: Straw mushrooms, chicken leg mushrooms, small-tipped water spinach, malabar spinach, snake beans, and lettuce,..
Tools needed
Blender, high-frequency rice cooker, knife, cutting board, scissors,…
How to prepare Duck Hot Pot with Fermented Bean Sauce
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Prepare the duck
To eliminate the fishy smell and clean the duck, when you buy it, rub salt all over the inside and outside of the duck, then rinse it thoroughly and let it drain.
Next, cut the duck into bite-sized pieces, about 2 finger lengths.
Effective ways to remove the fishy smell of duck meat
- Use a mixture of rice wine and sliced ginger to rub evenly and massage the whole duck once more, to ensure the duck is truly clean and free of odors. Rinse with water and let it drain.
- A mixture of salt, lemon/vinegar is used to rub the entire duck, which is a very effective way to eliminate odors and clean the duck.
See details: How to clean duck without odor
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Prepare other ingredients
Peel the taro, wash it with water, then cut it into large bite-sized pieces. Soak in a bowl of water with a little salt for about 10 minutes.
Then fry it at a temperature of 180 degrees Celsius for about 15 minutes.
How to peel taro without itching
- It’s best to wear gloves while peeling taro to prevent your hands from itching.
- Keep the layer of mud on the taro when you buy it, ensuring your hands are dry while peeling. After peeling, soak it in a bowl of diluted salt water to remove any irritating substances.
Use a blender to grind ginger and lemongrass into a separate bowl, then continue to add the peeled shallots and garlic, along with 2 chili peppers, and blend until smooth.
Soak the straw mushrooms in diluted salt water, then rinse with clean water and cut them in half.
Tip for you:
- Soaking straw mushrooms in diluted salt water for about 2 minutes and rinsing gently can help remove dirt.
- Do not soak too long as it will lose the delicious taste of the mushrooms.
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Marinate the duck
Add 4 tablespoons of white wine, 1 tablespoon of salt, and the ground ginger to the duck meat, and mix well with your hands. Then wash it with water and let it drain.
Marinate the duck with 4 pieces of white fermented tofu that have been finely mashed, add 1 tablespoon of ground pepper, half of the minced garlic, shallots, and chili, and half of the minced lemongrass, mixing everything well with the duck meat.
Let it sit for about 30 minutes to allow the meat to absorb the seasoning better.
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Cooking the hot pot
Turn on the high-frequency rice cooker, set the “Stew” mode for about 45 minutes. Add 4 tablespoons of annatto oil to the pot, add all the remaining minced onion, garlic, and chili, stir well until fragrant, and reserve 2 tablespoons of the fried onion and garlic mixture.
Add the duck meat and stir evenly to quickly seal the meat, add the pre-fried taro, straw mushrooms, and finally fresh coconut water, then cover the lid and wait until the meat is tender.
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Making the fermented tofu dipping sauce
Put 2 pieces of white fermented tofu, 3 tablespoons of condensed milk, 1 tablespoon of satay, 2 tablespoons of roasted white sesame seeds, 2 tablespoons of fried garlic and shallots in annatto oil, and add 4 tablespoons of drinking water into the blender, and blend until smooth.
Sprinkle a little roasted sesame on top and it’s done.
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Final Product
The duck meat is tender and delicious, infused with the distinctive aroma of fermented tofu, along with the strong fragrance of lemongrass and fried garlic and onion. It is served with the creamy taro, crunchy mushrooms, and a unique taste.
This hot pot dish with a simple preparation method is perfect for family gatherings. Remember to eat it with noodles or instant noodles, and add plenty of fresh herbs for an amazing experience.
See more
Hope that with the duck hot pot with fermented tofu recipe that TasteVN just shared, you can successfully prepare this wonderful dish for your family over the weekend. Wish you success!
*Refer to the images and recipes from the YouTube channel: Esheep Kitchen
