How to Make Deep-Fried Duck in Coconut Water with Rich, Unforgettable Flavor

How to make Coconut Fried Duck

• 1

  Prepare the ingredients

  After cleaning the duck, remove the head, wings, and feet, keeping only the breast and thighs for cooking.

  How to clean duck meat without odor

  • To clean the feathers, you should dip the duck in boiling water at about 50-60 degrees Celsius, then try plucking feathers from the wings; if they come off easily, place it in a separate basin for plucking. You should pluck the feathers decisively, pulling firmly to remove the down feathers and those from each part.
  • After plucking the feathers, to eliminate the odor of the duck, you can use coarse salt to rub all over the duck, then rinse it with water. Next, use a mixture of rice wine and sliced ginger, crush it, and rub and massage the entire duck once more to ensure it is truly clean and odor-free. Finally, rinse it thoroughly with water and let it drain.

  See details: How to clean duck meat without odor

  
• 2

  Marinate the duck meat

  You place the chopped duck meat into a large bowl, then gradually add 1 spoon of monosodium glutamate, 1 spoon of seasoning powder, 1 spoon of salt, 3 spoons of soy sauce, and 3 crushed garlic cloves. Then you mix well to let the duck absorb the spices, and marinate for about 15 minutes.

  

  

  
• 3

  Sauté the onions

  You wash the shallots clean, drain, and then slice them thinly.

  Next, you place a pan on the stove and add cooking oil, wait for the oil to heat up, then add the shallots to sauté. You stir the shallots until they start to turn golden and then turn off the heat, continuing to stir for another minute before removing them. You divide it into 2 parts, one half to marinate with the duck for another 15 minutes and the other half for decoration.

  

  

  
• 4

  Fry duck meat

  You pour more cooking oil into the pan and wait for the oil to heat up, then add each piece of duck meat into the pan to fry. You do not need to fry the duck meat too much, just fry until the meat is golden and firm; during the frying process, you should only keep the flame medium so that the meat can cook without burning.

  

  
• 5

  Completion

  After frying the duck until cooked, you take it out and put it into another pan to braise with coconut water. At this step, you do not need to add cooking oil or you can add a little oil from the oil used to fry the meat as well.

  Next, you add coconut water and then cover the lid to let the duck meat cook and absorb the coconut water. Continue to braise until the water is completely evaporated and the meat has darkened in color.

  

  

  
• 6

  Final Product

  After the duck meat has turned golden, take it out to cool and then chop it into bite-sized pieces. The golden-cooked duck meat has a rich flavor that blends with the light sweetness of coconut water and spices, making the meat even more delicious. You can also garnish with herbs to make the dish look more appealing and appetizing; this dish can be enjoyed with rice or bread.