A Simple and Unique Way to Make Duck Meatballs for Family Meals

How to prepare Duck Chạo

• 1

  Prepare the duck meat

  To prepare the duck, first, you need to blanch the duck in boiling water, then carefully pluck all the feathers and use a mixture of ginger and white wine to rub on the surface.

  After about 30 minutes, rinse thoroughly with water. Next, carefully separate the innards, head, neck, wings, and legs.

  The remaining part should have the bones removed, keeping only the skin and duck meat.

  How to prepare duck meat without smell

  • To eliminate the smell of duck, you should blanch the duck in boiling water, then carefully pluck any remaining feathers and cut off the oil gland at the tail.
  • Alternatively, use a mixture of salt and vinegar to rub all over the surface of the duck, then rinse thoroughly with clean water.
  • Additionally, you can use lemon to remove the smell by cutting the lemon into slices and rubbing it all over the duck surface, then rinsing with clean water.

  

  

  

  
• 2

  Marinate the duck meat

  Lemongrass, remove the tough outer layer and leaves, wash thoroughly, and chop finely. Take 1 piece of galangal, wash it really well, then use a knife to crush and finely chop it.

  Then, put about 1/2 of the lemongrass and all the galangal that has been chopped into a bowl containing the duck to marinate, add 1 tablespoon of fish sauce, 1 teaspoon of monosodium glutamate, and 1/3 teaspoon of pepper. Mix well and marinate for 30 minutes.

  

  

  

  
• 3

  Pan-fry the duck meat

  Place a pan on the stove, add about 2 tablespoons of cooking oil, wait for the oil to heat up, then add the duck, pan-fry both sides of the duck meat evenly, turning regularly to ensure the meat cooks evenly and does not burn.

  After pan-frying for about 7 minutes, when the duck meat is almost cooked and the outer skin is slightly golden and crispy, turn off the heat and remove the duck to a plate.

  Tip: Pan-fry the meat until just cooked through to retain the sweetness of the meat and avoid dryness.

  After the duck has cooled down, carefully cut the duck into small bite-sized pieces and place them into a bowl.

  

  

  

  
• 4

  Prepare the ingredients for mixing in Chao

  Wash the chili, remove the stem, and slice it thinly. Wash the star fruit and cut it into thin slices. The remaining galangal should be washed clean and cut into pieces to be pounded in a mortar.

  For the herbs, pick the leaves, wash them clean, and place them in a basket to drain.

  

  
• 5

  Mixing Chạo

  To mix the chạo, you add all the chopped chili, the entire amount of ginger juice extracted from the mashed ginger, and 1/3 of the ginger pulp.

  Add 1/2 teaspoon of monosodium glutamate, 1/3 teaspoon of pepper, 1/2 tablespoon of fish sauce, add star fruit and roasted sesame, mix well, adjust the seasoning to suit your family’s taste, and present it on a plate.

  

  

  

  
• 6

  Final Product

  The chạo ngan has an eye-catching color, especially with the aroma of roasted sesame, which will definitely delight everyone. When enjoyed, the meat is tender, slightly chewy, rich, harmonizing perfectly with the tangy star fruit, making it very delicious.

  You can serve the chạo ngan with some fish mint leaves, Thai basil, lime, and dip it in a little fish sauce for added flavor!