Braised duck with lemongrass is an interesting braised dish, a great choice to refresh your family’s daily menu. The dish with its rich, appealing, and savory flavor will surely delight the members. Let’s show off our skills in the kitchen and make this delicious dish now!
1. Braised Duck with Lemongrass
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Preparation
30 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Braised Duck with Lemongrass Serves 2
Duck meat 1 kg Chili 3 pieces Shallots 5 bulbs Garlic 3 cloves Lemongrass 100 gr Lime 1 piece Fish sauce 3 tablespoons Palm sugar syrup 2 tablespoons Cooking oil 2 tablespoons Common spices a little (seasoning/ salt/ monosodium glutamate)
How to Make Lemongrass Braised Duck
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Prepare Ingredients
To remove the smell of the duck, rub a mixture of salt and lemon on the surface of the duck meat, then wash thoroughly with water. After that, cut into small bite-sized pieces and place in a basket to drain.
Remove the old stalk, leaves, and roots from the lemongrass, wash it clean, and then slice it thinly. Next, take 1/2 of the lemongrass and blend it until smooth.
Peel the onion and garlic, wash them clean. Remove the stem from the chili and wash it clean. Put the onion, garlic, and chili into the blender and blend until smooth.
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Marinate the Duck
After the duck has drained, place it in a bowl for marination, add 1/2 tablespoon of seasoning, 1 teaspoon of salt, 1/3 teaspoon of monosodium glutamate, 3 tablespoons of fish sauce, and 2 tablespoons of palm sugar syrup.
Mix well and marinate for 15 minutes to let the duck absorb the spices.
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Braised Duck
Place a pot on the stove, add 2 tablespoons of cooking oil, wait for the oil to heat up, then add the blended mixture of onion, garlic, and chili, and sauté until fragrant.
Next, add the remaining lemongrass, stir well for about 2 minutes, then add the duck meat, stir evenly, and braise for about 20 – 30 minutes.
After about 30 minutes, add 100ml of water, continue to braise for another 10 minutes, adjust the seasoning to fit your family’s taste, and then turn off the stove.
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Final Product
The braised duck after completion has an attractive brown color, with fragrant, fatty, tender meat, soaked in spices. When enjoying, you will feel the rich, salty taste, just right, which will surely make your family fall in love from the very first bite.
2. Lemongrass Ginger Duck
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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Lemongrass Ginger Duck For 2 people
Duck meat 1.5 kg Chili 3 pieces Garlic 3 cloves Shallots 5 bulbs Ginger 1 piece Lemongrass 4 stalks Fish sauce 3 tablespoons Color water 1 tablespoon Vinegar 100 ml Common spices A little (sugar/ salt/ seasoning powder)
Ingredient images
How to cook Lemongrass Ginger Duck
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Prepare the duck
To eliminate the odor from the duck, use a little salt and vinegar, rub it on the surface of the duck, then wash thoroughly and cut into bite-sized pieces, place in a basket to drain.
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Prepare other ingredients
Cut off the leaves, roots, and old stalks of the lemongrass, wash it clean, and then chop it finely. Peel the ginger, wash it clean, and then cut it into thin strips.
Peel the shallots and garlic, wash them clean, and then mince them finely. Remove the stems from the chili, wash it clean, and then chop it finely.
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Stew the duck
Place a pan on the stove, wait for it to heat up, then add the duck meat, stir evenly for about 4 minutes, until the duck meat begins to firm up, then add the minced shallots and garlic, and continue to stir evenly.
After about 2 minutes, add 2 tablespoons of sugar, 1/2 tablespoon of seasoning powder, 1/3 tablespoon of salt, and 3 tablespoons of fish sauce. Stew for another 5 minutes, then add the minced lemongrass, and continue to stir evenly so that the duck absorbs the spices without burning.
After 10 minutes, add 100ml of boiling water, adjust to high heat and stew for 5 minutes. Then, add 1 tablespoon of caramel sauce and the sliced ginger, cover and stew for another 10 minutes.
After 10 minutes, adjust the seasoning to suit your family’s taste, add the minced chili, mix well, and turn off the heat.
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Final Product
Ginger lemongrass duck has an attractive brown color, accented with a bit of red from chili and yellow from shredded ginger, making the dish fragrant and appealing.
When enjoying it, you will feel the tender meat, soaked in spices, savory and fragrant with ginger, making everyone unable to put down their chopsticks.
How to Choose Fresh and Delicious Duck Meat
- You should prioritize buying ducks that have just been slaughtered, with skin that has a light yellow color.
- You can also check the freshness by pressing the meat with your hand; if you feel good elasticity, then you should buy it!
- Do not choose ducks with slightly dark skin or a surface with unusual bruises.
Effective Ways to Eliminate Duck Odor
- To remove the smell of duck, you can use coarse salt to rub on the surface of the duck meat, then wash it again with a mixture of alcohol and ginger.
- Or you can use a mixture of salt, lemon/vinegar to eliminate the odor of duck meat, which is also an effective method you should try.
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With the detailed instructions above, you will surely successfully prepare 2 dishes of lemongrass braised duck that are fragrant, attractive, and rich in flavor. Quickly save the recipe and share it so that many people can know it!
