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Preparation
15 minutes
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Cooking
1 hour
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Difficulty
Medium
Grilled dish combining duck and myrtle leaves is a dish that is both delicious and good for health. Today, Dien May Xanh will guide you on how to make delicious roasted duck with myrtle leaves for a festive meal. Let’s get cooking!
Ingredients for Roasted Duck with Myrtle Leaves For 4 People
Whole duck 1 duck Myrtle leaves 100 gr Garlic 2 cloves Shallots 2 bulbs Ginger 1 piece Turmeric 1 piece Lemongrass 5 stalks Lemon 2 fruits Oyster sauce 2 tablespoons Honey 2 tablespoons Tapioca starch 1 tablespoon Soy sauce 1 tablespoon Filtered water 100 ml Cooking oil a little Fish sauce 1 tablespoon Common spices a little (ground pepper/ monosodium glutamate/ seasoning powder)
How to choose fresh and delicious duck meat
- You should choose freshly slaughtered ducks, with skin that is not too dark, blotchy, or bruised.
- The meat should spring back when pressed, with no strange color or odor.
- Absolutely do not buy ducks whose meat deforms when pressed; this indicates that they have been injected with water, which is very dangerous for health.
What is mock honeyleaf? Where to buy mock honeyleaf?
- Mock honeyleaf is a dark green leaf harvested from the mock honey tree. It is also known by various other names such as: monkey bulb, mock honey, mountain hồng bì, mac mat, dương tùng, etc.
- Mock honeyleaf contains a lot of essential oils, with a distinctive and unique fragrance. This type of leaf is often used to marinate dishes like roasted pork leg, roasted duck, etc., making the dish more fragrant and appealing.
- Currently, mock honeyleaf can be ordered online from e-commerce sites, spice shops, or traditional markets, etc.
How to prepare Roasted Duck with Moc Mat Leaves
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Prepare the ingredients
Ginger and galangal should be washed clean after purchase. Peel off the young branches of the galangal, cut into strips, and then finely chop. For the ginger, after peeling, cut it into strips so that when you pound it, it will be finer and more fragrant.
Shallots, garlic, and lemongrass should be washed and peeled. Finely chop the shallots and garlic into 2 parts: one part for marinating and one part for dipping sauce. For the lemongrass, peel off the outer layer and cut into thin slices, using half of the Moc Mat leaves cut into small strips.
Next, put the galangal into a mortar and pound it first until it becomes crumbly and fragrant, then add the remaining ingredients along with the Moc Mat leaves and pound together until everything is finely mixed.
Then, transfer the mixture to a large bowl and mix well with 1 teaspoon of black pepper, seasoning, monosodium glutamate, 1 tablespoon of fish sauce, oyster sauce, and honey.
Effective tips for eliminating duck odor- To eliminate the duck odor, rub the duck with a mixture of white alcohol, coarse salt, and crushed ginger. Then rinse thoroughly with water and let it drain.
- Before cooking, rub the duck with a mixture of vinegar and salt; this will help remove the duck’s odor.
- Additionally, you can use a few slices of lemon along with salt to eliminate the duck odor by applying this mixture all over the duck’s skin, then rinse with clean water.
See more: Tips to eliminate the smell of chicken and duck when cooking
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Marinate the duck
To marinate the duck well, use your hands to evenly spread the marinade mixture over the duck, massaging it so that the ingredients soak into the duck meat. After evenly applying, place the remaining ingredients and Móc Mật leaves inside the duck’s cavity, helping the ingredients soak evenly from the inside out and taste better when roasted. The marinating time for the duck is from 1 to 2 hours for the spices to penetrate the duck.
Tip: To secure the marinated ingredients inside the duck, you can use clean wire to stitch the duck’s belly closed, then use the wire to tie the duck’s legs and wings together.
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Roast Duck
After marinating the duck, you can use chopsticks or a wooden stick, a pointed bamboo stick to skewer the duck from the bottom to the neck.
Place the duck on the charcoal stove and roast it over medium heat, remember to rotate it evenly so the duck cooks evenly. When the duck starts to turn golden, add more charcoal and roast the duck over high heat.
You roast the duck for 70 – 90 minutes depending on the size of the duck. When the duck skin turns a beautiful golden brown and emits a fragrant smell from the molasses leaves, it’s done.
When the duck skin has turned golden brown, use a brush to apply more cooking oil and honey to the skin, to add flavor and help the skin become crispier when finished.
Tip: To keep the duck skin crispy and not burnt, use a brush to evenly apply cooking oil on the skin and remove any burnt marinade from the skin.
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Making the dipping sauce
You mix 1 tablespoon of tapioca starch and soy sauce with 100ml of clean water. Next, you heat up a pan with a little cooking oil and sauté the remaining garlic and onion.
When the garlic and onion are fragrant, you add the mixture of tapioca starch and soy sauce and cook until boiling. You pour the dipping sauce into a small bowl and adjust the seasoning with sugar to taste.
When the dipping sauce has cooled down a bit, you squeeze in a little lemon juice to enhance the flavor.
Tip: To prevent the sauce from becoming bitter, be careful not to squeeze lemon juice while the sauce is still hot.
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Finished Product
Finally, you chop the duck into bite-sized pieces and serve on a plate to complete the dish. The roasted duck with honey-leaf is fragrant, with a crispy golden skin that will be even more wonderful when served with dipping sauce and fresh vegetables. It truly is a delicacy, perfect for enjoying with family on weekends!
See more:
Hope that with the detailed article above from TasteVN, you have learned how to make roasted duck with moc mat leaves (mắc mật) delicious for a rich holiday meal to treat your family and friends. Wishing you success!
