Ingredients for Braised Duck with Tamarind
– 1 duck, weighing 1.5 kg.
– Tamarind: 6-8 fruits.
– Lemongrass: 4 stalks.
– Small potatoes: 20-25 small potatoes (more or less to taste).
– Garlic: 2 bulbs.
– Shallots: 2 bulbs – Coriander: 1 handful.
– Common seasonings (cooking oil, salt, fish sauce) to taste.
Ingredients to prepare when cooking braised duck with tamarind
How to Cook Braised Duck with Tamarind
Step 1: Prepare the Duck
Rub the duck all over with salt and rinse. Then, use a mixture of white wine and sliced ginger to rub and massage the duck once more, rinsing it afterward with water several times until clean. This method helps eliminate the duck’s foul odor.
Step 2: Sauté the Duck
After cutting the duck into pieces, marinate it for about 20 minutes with seasonings such as just enough seasoning powder, edible salt, and 1 teaspoon of sugar. Then, sauté the duck until it’s lightly browned.
Mix the spices evenly for cooking
Step 3: Braise the Tamarind with the Duck
Fry the shallots and garlic. Fry the potatoes as well – the purpose is to keep the potatoes from breaking apart during cooking, ensuring they remain firm on the outside and soft on the inside.
Then, add the fried potatoes, sautéed shallots and garlic, sliced lemongrass, chili, and tamarind to the pot with the duck, stirring continuously for 5-7 minutes.
Next, add water until it barely covers the meat. Turn the heat up high to bring it to a boil, then reduce to medium heat, cover, and continue to simmer.
Depending on the age of the duck, simmer until the duck is tender and flavorful, which should take about 40 minutes.
After being served in a bowl, add finely chopped coriander
The braised duck with tamarind has a distinctive lemongrass aroma. The duck meat is tender and sweet, with a mild sourness from the tamarind. The broth is delicately seasoned and can be enjoyed with either rice noodles or rice, making it a delicious and versatile dish.
- Choose fresh duck: Opt for duck that is freshly slaughtered and has a deep pink color. The meat should be soft and free from any unusual odors.
- Marinate the duck before cooking: Season the duck with salt, pepper, garlic, shallots, glutinous rice wine, or other spices to tenderize the meat and absorb the flavors.
- Parboil the duck before braising: Before placing the duck in the braising pot, parboil it briefly to reduce the smell of antibiotics and tenderize the meat.
- Prepare the tamarind properly: Soak the tamarind in diluted salt water to reduce its sourness and soften it before cooking.
- Use low heat: When braising the duck, maintain a low flame to ensure even cooking without drying out the meat.
- Add suitable spices: Enhance the flavor of the dish by incorporating spices such as cinnamon, anise, ginger, kaffir lime leaves, or Vietnamese coriander leaves.
- Season at the end: After the duck is sufficiently tender, adjust the seasoning by adding fish sauce, sugar, or salt if needed.
- Let it rest before serving: Allow the braised duck with tamarind to cool slightly before serving to let the flavors meld and intensify.
Enjoy your delicious meal of braised duck with tamarind!
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