Discover the simple, yet authentic way to cook a rustic, familiar dish with a unique twist – Duck Cooked with Sour Soup Fruit as follows:
Ingredients for Duck Cooked with Sour Soup Fruit
- 1 duck weighing 1.5 kg
- Sour Soup Fruit: 6-8 fruits
- Lemongrass stalks: 4 stalks
- Yam tubers: 20-25 small tubers (more or less depending on preference)
- Garlic: 2 bulbs
- Shallots: 2 bulbs
- Coriander: 1 handful
- Common seasonings (cooking oil, salt, fish sauce) to taste.
Preparation of Ingredients for Duck Cooked with Sour Soup Fruit
- The most important factor in making this dish delicious is to choose sour soup fruit and select a good duck.
- Selecting the Duck: Opt for freshly slaughtered ducks with golden skin that is neither too dark nor patchy. When purchasing, press down on the duck with your hand; if the meat feels resilient and firm, it’s a good choice. Avoid ducks with excessive bruising, soft flesh, and an unusual foul odor.
- Next, learn how to eliminate the duck’s foul odor to ensure its freshness and taste. First, rub the duck’s body with salt and rinse. Then, use a mixture of white liquor and sliced ginger to rub and massage the duck once more, followed by a thorough rinse with water until it’s dry.
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Cooking Method for Duck Cooked with Sour Soup Fruit
- After cutting the duck into pieces, marinate it with seasonings for about 20 minutes, and then stir-fry it until it’s slightly browned.
- Sequentially, sauté the shallots and garlic, and fry the yam tubers. The purpose of this step is to ensure that the yams remain intact during cooking, maintaining a firm exterior and a soft interior.
- Subsequently, combine the fried yams, sautéed shallots and garlic, sliced lemongrass, chili, and sour soup fruit. Stir-fry this mixture for 5-7 minutes.
- Then, add water, turn the heat up to high to bring it to a boil, and then reduce to medium heat, covering the pot with a lid to continue simmering.
- Depending on the toughness of the duck meat, simmer until the duck pieces are tender and fully infused with flavor.
- Once cooked, serve it in a bowl and garnish with finely chopped coriander.
The dish has a distinctive lemongrass aroma. The duck meat is tender and juicy, with a subtle sourness from the sour soup fruit. The broth is delicately seasoned and perfectly balanced, making it delightful when paired with either rice or noodles.
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