How to make tender and delicious coconut braised duck with a deep pan

How to Prepare Roasted Duck

• 1

  Prepare Ingredients

  After buying the duck meat, cut it into 4 pieces, then use lemon or calamondin to rub all over the duck meat and let it sit for 5 minutes, then rinse with water to clean. Next, mix white wine with a little fresh ginger and continue to rub the mixture onto the duck skin.

  This method will help eliminate the unpleasant smell of the duck skin thoroughly, making the dish more fragrant and delicious.

  Tip: You can also cut the duck meat into smaller pieces if it does not fit in the pan. However, do not cut the meat too small, as it will dry out after cooking.

  Peel and finely chop the shallots and garlic, and set them aside.

  

  

  
• 2

  Marinate the duck meat

  You put the duck meat into a bowl, add shallots, 1 teaspoon of pepper, 1 teaspoon of five-spice powder, 2 tablespoons of soy sauce, 1/2 teaspoon of caramel sauce (or substitute with annatto oil/annatto powder for color), 2 tablespoons of oyster sauce, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1 tablespoon of chili sauce, and 1.5 tablespoons of sugar.

  You mix well so that the duck meat is evenly coated with the spices, then let it marinate outside for about 15 minutes or put it in the refrigerator and marinate for 30 minutes.

  

  

  
• 3

  Roasted Duck

  Put the pan on the stove, add about 3 – 4 tablespoons of cooking oil to the pan. When the oil is hot, add minced garlic and sauté until fragrant. When the garlic turns golden, add the pieces of meat to sear them over high heat.

  Fry until the skin is golden and crispy, and the meat is firm, then mix a little coconut water with the marinated meat juice and pour it into the pan so that the liquid just covers the meat for braising. Cook over medium heat, regularly skimming off the foam and turning the meat.

  When the liquid reduces to half, taste the sauce to see if it is to your liking and adjust according to your family’s taste. Next, when the liquid is almost gone, reduce the heat to low, continuously turn the duck meat to coat it evenly with the sauce once more.

  Tip:

  • During cooking, the duck skin will release a lot of fat; remember to drain some off to avoid splattering while cooking. You can discard the excess fat or use it to fry rice, which is very delicious.
  • You should not cook this dish until the liquid is completely gone, but leave a little sauce to enjoy with bread.

  

  

  

  
• 4

  Final Product

  After cooking, wait for the meat to cool down a bit, then use a knife to chop it into bite-sized pieces. This roasted duck dish will have a beautiful glossy golden-brown color when finished, and when tasted, the duck retains its juiciness and is not dry at all. The meat is infused with a savory-sweet flavor, very palatable.

  You can enjoy this dish with white rice or bread, both are very delicious.