Duck stewed with Saur fruit is a nutritious and delicious dish, perfect for a cozy family meal. The tender duck meat, complemented by a few cassava tubers and dipped in Rau Muong (a type of morning glory), creates a savory and slightly tangy flavor. This dish is especially enjoyable for the elderly and children as it is not greasy and has a pleasant sour taste from the Saur fruit. It’s also a great way to incorporate more greens into your family’s diet.
On a chilly day, gathering around a hot pot of this stew is an excellent way to warm up without spending too much time in the kitchen. The preparation is simple and quick, making it a convenient choice for a hearty family meal.
Ingredients:
1 duck, cleaned and purchased from the market.
7 Saur fruits, ideally frozen and stored for this season.
5 stalks of lemongrass
1 knob of ginger
3 cloves of garlic
4 shallots
1 lime
3 stalks of scallions
5 stalks of Rau Ngo (a type of herb)
5 stalks of sawtooth coriander
3 tablespoons of cooking oil
1 tablespoon of fish sauce
Common seasonings: ground pepper, salt, seasoning powder, and MSG (optional)
Preparing the Duck:
To eliminate any unpleasant odors from the duck, rub it with fresh lime and sea salt. Alternatively, you can wash the duck with ginger wine.
Once the duck is dry, cut it into bite-sized pieces. Avoid cutting the meat too thin, as it may lose its sweetness, and not too thick, as it will be difficult to eat.
For the lemongrass, trim the roots, wash it, and then finely chop it. Peel the Saur fruits and rinse them, ensuring they are thoroughly dried before use (if using frozen Saur, they are likely already peeled). Finely chop the shallots and garlic.
Clean and chop the Rau Ngo and Rau Ngổ herbs. Peel and finely chop the ginger, and cut the scallions, removing the roots.
Marinating the Duck:
In a pot, combine the duck pieces with the following seasonings: 1 tablespoon of fish sauce, 2 teaspoons of seasoning powder, 2 tablespoons of MSG, 1 teaspoon of ground pepper, half the amount of chopped garlic, shallots, ginger, sawtooth coriander, Rau Ngổ, scallions, and lemongrass. Mix well to ensure the duck absorbs all the flavors.
Let the duck marinate for about 30 minutes to allow the flavors to penetrate the meat.
Cooking the Duck Stew:
Heat oil in the pot and add the aromatics: shallots, garlic, lemongrass, ginger, and scallions. Sauté until fragrant. Then, add the marinated duck and stir well to seal in the juices. Once the meat is browned, pour in water and bring it to a boil. Reduce the heat and simmer, adding the Saur fruits. Adjust the seasoning to your family’s taste.
If your family enjoys cassava and Rau Muong, feel free to add them to the stew. Cook until the cassava is tender. Just before serving, quickly blanch the Rau Muong and arrange it on a plate. If you prefer to keep the dish simple, omit the cassava and vegetables, focusing solely on the duck.
There are two ways to serve this delicious stew: either ladle it into bowls and add the Rau Muong, or set up a hot pot on the table. In the latter case, provide a separate plate for the duck meat, and let everyone dip their chosen vegetables (such as Rau Muong, Rau Ngổ, and herbs) into the hot broth before enjoying it with rice or noodles.
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