Delicious and Fragrant Grilled Duck Noodle Recipe That Will Make You Fall in Love

How to make Grilled Duck Noodles

• 1

  Prepare the duck meat

  After cleaning the feathers and removing the inedible organs such as the intestines, wash the duck thoroughly. Use vinegar to rub and eliminate the duck’s odor, then rinse with clean water.

  Use a knife to cut the duck into bite-sized pieces.

  How to clean and deodorize the duck:

  • First, mix vinegar with salt and apply it evenly to the duck or soak the duck in that mixture for about 3 – 5 minutes. Then rinse with clean water.
  • Alternatively, you can use lemon juice mixed with a little salt and proceed as above.

  See details: How to clean and deodorize the duck

  

  
• 2

  Prepare the other ingredients

  Lemongrass, ginger, lime, and chili should be washed clean. Peel the garlic, crush 3 cloves, and finely chop the remaining 2 cloves.

  Chop 4 stalks of lemongrass, ginger, and chili and divide them into 2 equal parts, one part for marinating the duck and the other part for making the dipping sauce for the noodles, with the ginger for the sauce being finely chopped.

  Peel the lime and cut it into small pieces, and crush the remaining lemongrass.

  

  

  

  
• 3

  Make the sauce and marinate the duck

  Add to the mixture of ginger, lemongrass, garlic, and chili: 1 tablespoon of seasoning, 1 teaspoon of ground pepper, 1 teaspoon of monosodium glutamate, lime zest, and 1.5 tablespoons of sugar. Pound the spices to blend them together.

  Finally, add 1.5 tablespoons of fish sauce, 1/2 teaspoon of salt, 1 tablespoon of honey and mix well.

  Add the sauce mixture to the duck, massage thoroughly, and marinate the duck for about 20 minutes.

  

  

  

  
• 4

  Grilling the duck

  Divide the smashed lemongrass into 2 parts, one part to place under the grilling rack. Then place the marinated duck on top of the lemongrass.

  Put the remaining lemongrass evenly on top of the duck, close the grilling rack, and brush 2 tablespoons of cooking oil evenly on both sides of the grilling rack.

  Place it on the charcoal stove and grill over medium heat for about 30 – 40 minutes until the duck is cooked evenly on both sides.

  

  

  

  
• 5

  Making dipping sauce for vermicelli

  Put 2 tablespoons of fish sauce, 6 tablespoons of cold water, 1 tablespoon of honey, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1/2 teaspoon of ground pepper, and 3 teaspoons of sugar into a bowl, stir well until the sugar dissolves. Squeeze the juice of 1 lemon into the mixture.

  In a pan, add 2 tablespoons of cooking oil, heat the oil and add lemongrass, chili, ginger, and garlic to sauté until fragrant and golden. Next, pour in the fish sauce mixture that you just prepared and boil for about 3 minutes. Taste and adjust the seasoning to your preference, then turn off the heat.

  

  

  

  
• 6

  Final product

  Place the vermicelli on a plate, add grilled duck on top, some herbs for garnish, pour the dipping sauce over, mix well and enjoy.

  The grilled duck with lemongrass has a strong lemongrass aroma, tender, sweet meat combined with rich seasonings. When eaten with vermicelli and the dipping sauce that is salty, sweet, sour, and spicy, it is incredibly stimulating to the taste buds. You must try it.