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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty
Easy
Duck meat is an ingredient favored by most housewives due to its distinctive flavor and its versatility in many delicious dishes. But have you ever tried beer-steamed duck? Let’s cook with TasteVN to make this steamed dish right away!
Ingredients for Beer-Steamed Duck For 4 people
Duck 1 bird (about 2kg) Beer 660 ml (2 cans) Lemongrass 3 stalks Shallots 3 bulbs Ginger 1 piece Vietnamese coriander 4 stalks Cilantro/ Sawtooth herb 4 stalks Lime leaves 10 leaves Lemon 1 piece Mac Khen seeds a little (or Mac Khen leaves) Common spices a little (Salt/ Seasoning/ MSG)
How to choose fresh and delicious duck
- You should choose ducks with pinkish-white skin, thick skin on the neck and belly, intact parts, a certain weight, and no foul smell.
- Avoid choosing those that are too fat or too thin, with pale white skin, thin skin, bruises, soft and mushy meat, lack of elasticity, and a foul smell. They may have been stored too long and are no longer fresh.
- Additionally, when buying duck, ask the seller to pluck the feathers and gut it so that the preparation steps will be easier.
See details: How to choose fresh and quality duck
Note: Hemp seeds (or leaves), you can find them at markets or e-commerce sites at an affordable price.
Tools needed
Steaming tray, bowl, knife, bamboo skewers, plastic gloves
How to make steamed duck with beer
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Prepare the duck meat
To clean and eliminate the smell of the duck, rinse it briefly with water, then use salt and half a lemon to rub both the outside and inside, and pluck any remaining fine feathers.
After that, rinse it with water once more to clean it and let it drain.
How to clean duck meat thoroughly without odor
- After the duck has been cleaned of feathers, use a mixture of salt and lemon juice or vinegar to rub the entire body of the duck from head to toe, then rinse with water until it is completely clean.
- You can also use salt to rub the entire body of the duck, and use a mixture of liquor and smashed ginger slices to massage evenly, which helps eliminate any bad odor completely, then rinse with water.
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Prepare other ingredients
Sliced lemongrass from the stem, the top part cut in half. Ginger and shallots peeled and sliced.
Wash kaffir lime leaves, Vietnamese coriander, rice paddy herb, and cilantro, then chop them finely. Crush the mak-mak seeds.
In a bowl, add the sliced lemongrass, 1/2 of the ginger and lemongrass, 2/3 of the kaffir lime leaves, Vietnamese coriander, rice paddy herb, cilantro, and crushed mak-mak seeds, then add 1/2 tablespoon of seasoning, and 1 teaspoon of MSG. Mix the ingredients well and prepare to marinate.
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Marinate the duck
You stuff the marinating mixture into the duck’s belly and around its body. To prevent the spices from falling out, use a toothpick to secure the incision.
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Steam the dish
Arrange the remaining lemongrass, ginger, shallots, kaffir lime leaves, Vietnamese coriander, rice paddy herb, and cilantro in the steamer, placing the duck on top.
Pour 2 cans of beer into the steamer pot and put it on the stove to boil. Place the steamer on top, cover it, and adjust the heat to medium, steaming for about 40 – 45 minutes until the duck is cooked.
Tip: To check if the duck is cooked, you can use a toothpick to pierce the duck meat. If no pink blood flows out, the duck is done.
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Final Product
The duck meat is tender, sweet, the seasoning is just right, and the meat has a very unique aroma due to the combination of lemongrass, ginger, mac mat, and lime leaves stuffed inside and outside.
Eating it with a little spicy ginger sauce or chili salt with lime will taste even better, so get your culinary skills ready.
See more:
So the steamed beer duck dish is complete. Simple yet delicious, right? Wishing you success in making this dish!
* Refer to the images and recipe from the YouTube channel: HỒN VIỆT FOOD
