Chi: Duck can be made in several ways. Today, chef Tiep will show us how to make duck braised with dracontomelon with tom yum. The main ingredient is duck, so first we must know how to choose the best duck for the dish. Chef: When selecting the duck to braise with dracontomelon, you should choose ducks which have grown up, not too young or too old. You shouldn’t select young ducks because the meat will be flabby. Press the flesh. It is necessary to choose the one with tender and meaty breast with firm skin. Chop the duck into bite-size pieces. Clean the duck with boiling water and salt to remove the poultry smell and let the meat dry. Chi: The flavorings for the dish include: dracontomelon, lemongrass, garlic, fish sauce, sugar, cooking oil, and pepper. Chef: First, heat the oil in a pan. Crush and chop garlic and lemongrass. Stir-fry until they turn brown, put the duck meat into the pot, add seasoning, fish sauce, a little sugar and pepper. Stir the duck over high heat. Duck braised with dracontomelon (Photo: VOV5) Chi: The duck meat should be soft and the soup should have a clear, bright yellow color with a harmony of salty, sweet, sour, and spicy flavors. Tiep, could you share with us some cooking techniques when making duck braised with dracontomelon?
Chef: Duck braised with dracontomelon doesn’t look good if the broth has a dark color. To have a nice color and delicious broth, the dracontomelon for cooking should be old enough. Moreover, the lemongrass and garlic needs to be stirred well until it turns golden brown. Chi: When the duck meat becomes tender, adjust the taste. When crushing dracontemelon, crush one by one and taste until all the salty, sweet, sour flavors balance. For an extra-special taste, add some herbs, such as spring onion and eryngium. The dish is great when served hot and eaten with rice vermicelli.
Thank you, chef Tiep. We hope to have you share more recipes in another VOV24/7 Food Delight. Good bye.