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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Duck cooked with sour leaves is one of the dishes considered a specialty of the Central provinces due to its appealing distinctive flavors. Today Tastetutorial.com will join you in the kitchen to prepare this delicious and flavorful soup with a very simple method.
Ingredients for Duck Cooked with Sour Leaves For 4 people
Duck 1 whole Sour leaves 100 gr Pineapple 1 fruit Red chili 2 fruits Lemongrass 4 stalks Minced garlic 3 teaspoons Minced lemongrass and chili 2 tablespoons Coriander 50 gr Cooking oil 2 tablespoons Common seasoning a little (salt/ sugar/ seasoning powder)
How to Choose Fresh Ingredients
How to choose fresh duck meat
For live ducks:
- Choose ducks with smooth feathers or enough feathers. Avoid those with rough feathers as they may be molting or not healthy.
- If selecting a fully grown duck, the one with a rounded breast will have more meat; choose those with thick skin on the neck and belly.
- Use your hands to pull the two wings of the duck together; if they cross just right, then you should buy it.
For pre-processed ducks:
- Choose ducks that have just been slaughtered, with evenly yellow skin, not too dark, and the skin should not have many bruises or sores.
- When pressed, the duck should have good elasticity; avoid those that deform when pressed as they may have been water-inflated or are no longer fresh.
How to choose fresh and delicious giang leaves
- Choose giang leaves that are dark green, as these are larger and riper, which will have a better sour taste compared to lighter colored leaves.
- Choose leaves that are intact, not bruised, and without too many white or black spots on them.
- If you do not use all the giang leaves you bought, you should immediately store them in the refrigerator. Do not wash them before storing as this will cause the giang leaves to spoil quickly.
How to cook Duck with giang leaves
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Prepare and marinate the duck meat
After buying the pre-prepared duck from the market, you should remove any remaining feathers on the duck, then wash both the outside and inside of the duck with diluted salt water.
After that, rinse it thoroughly with cold water, pat dry, and cut into bite-sized pieces.
Add to the duck meat 1 teaspoon of minced garlic, 2 tablespoons of seasoning powder, mix well, and marinate for 15 minutes to let the duck absorb the spices.
How to prepare clean duck meat without odor:- Method 1: Rub a little salt, crushed ginger, and a bit of white wine all over the duck and inside its belly for about 5 minutes, then rinse with water.
- Method 2: Use a mixture of salt with vinegar/lemon to evenly apply all over the duck and then rinse with water several times to effectively remove the duck’s odor.
See details: How to prepare clean duck meat without odor
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Prepare other ingredients
Pineapple peeled, remove the eyes, wash clean, cut into bite-sized pieces.
Wild betel leaves washed clean, crushed. Lemongrass peeled off the old layer, washed clean, then smashed.
Gò gai cut roots, red chili remove stems and wash clean.
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Sauté pineapple and duck meat
Place a pan on the stove with 1 tablespoon of cooking oil. When the oil is hot, add 1 teaspoon of minced garlic and 2 tablespoons of minced lemongrass and chili to sauté until fragrant. Next, add the pineapple and stir for about 3 minutes, then transfer to a bowl.
In the same pan where you sautéed the pineapple, add 1 tablespoon of cooking oil with 1 teaspoon of minced garlic, sauté until fragrant, then add the duck meat and stir over medium heat until the meat is firm.
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Cook duck meat with giang leaves
The stir-fried duck meat is added to a pot with 2 liters of hot water, placed on the stove and boiled over high heat.
When the water boils, add the squeezed giang leaves, 1 tablespoon of seasoning, 1 tablespoon of sugar, and the stir-fried pineapple, and boil for about 5 minutes.
Then add the crushed lemongrass, 1 teaspoon of salt, 2 chili peppers, and cook for another minute before adding the cilantro. At this point, you can adjust the seasoning to taste, then turn off the heat and enjoy.
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Final product
Just with a few simple steps, you already have a delicious hot dish of duck cooked with giang leaves. The duck meat is tender and sweet, combined with the sour broth, served with a bowl of white rice will surely be very appetizing!
What is giang leaf?
- Giang leaf is a flowering plant belonging to the watercress family. It is also known by other names such as lồm leaf, thồm lồm leaf, and Chinese nghể.
- Giang leaf is commonly grown in China, Japan, the Indian subcontinent, Indonesia, Malaysia, and Vietnam.
- Research has found that giang leaves contain a small amount of acid that creates a sour taste. Additionally, they contain a large amount of saponin… which helps treat indigestion, bloating, stomach pain, and joint pain…
With just a few simple steps, you can have a delicious duck cooked with giang leaves full of flavor. Let’s join Tastetutorial.com in the kitchen to impress the whole family!
*Refer to images and recipes from the YouTube channel Trang Huỳnh TV.
