This isn't just any duck recipe; it's a journey to the vibrant heart of Vietnamese cuisine with our aromatic Pineapple Duck. Imagine succulent, tender duck meat glistening with a sweet and savory glaze, the tang of pineapple perfectly balancing the richness of the meat. The fragrance alone—a symphony of ginger, garlic, fish sauce, and the sweet perfume of caramelized pineapple—will transport you to a bustling Vietnamese street market. This dish is surprisingly simple to master, offering a delicious and impressive meal for any occasion.
Forget complicated techniques and lengthy prep times; our recipe breaks down this seemingly complex dish into easily manageable steps. The result? A flavorful, unforgettable Pineapple Duck that will quickly become a family favorite. Ready to embark on this culinary adventure? Let's dive into the step-by-step process and create this stunning dish together.
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Duck meat: 1 kg
- Pineapple: 400g
- Carrot: 300g
- Lemongrass stalks: 3
- Small onion
- Green onion
- Black fungus
- Garlic: 1 tablespoon
- Minced onion: 1 tablespoon
- Coconut water: 0.5 liters
- Sugar: 2 tablespoons
- Salt: 1 teaspoon
- MSG: 1 teaspoon
- Seasoning powder: 1 teaspoon
- Oyster sauce: 1 tablespoon
- Chili sauce: 2 tablespoons
- Tomato sauce: 2 tablespoons
- Cooking oil
- Water: 700ml + 0.5L coconut water
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Wash duck meat thoroughly with vinegar and salt water. Cut into bite-sized pieces.
- Cut pineapple and carrot into bite-sized pieces.
- Cut and crush lemongrass stalks. Chop small onion and green onion. Soak black fungus until bloomed, wash, and cut into bite-sized pieces.
Step 2. Marinate and Brown the Duck
- In a bowl, combine duck meat with sugar, salt, MSG, seasoning powder, oyster sauce, chili sauce, tomato sauce, half of the minced garlic and onion. Mix well and let it marinate for about an hour.
- In a pot, sauté remaining minced onion and garlic with half of the lemongrass stalks until fragrant.
- Add marinated duck meat to the pot and stir-fry until firm and fragrant.
Step 3. Simmer and Add Vegetables
- Add half a liter of coconut water (gradually), scraping the marinade from the bowl into the pot. Add the remaining crushed lemongrass.
- Simmer for 15-16 minutes after the water boils.
- Add pineapple and carrots. Add 700ml of water and another half liter of coconut water.
- Cook until carrots are almost done. Add black fungus and cook for another 4-5 minutes. Do not overcook.
Step 4. Finish and Serve
- Season to taste (add more seasoning powder if needed).
- Add green and spring onions, stir briefly until cooked. Turn off the heat.
Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish
Tips
- Adjust the sweetness and saltiness according to your preference. If cooked too early, it may be sour.
- Don't overcook the black fungus; it will become soft and lose its crispiness.
- Serve with vermicelli, Hu Tieu, or bread. If using bread, reduce the amount of water used in cooking.
Nutrition
- N/A
FAQs
1. Can I use canned pineapple instead of fresh?
Yes, canned pineapple works well in a pinch. Just make sure to drain it well to avoid excess liquid.
2. What can I substitute for fish sauce if I don't have any?
Soy sauce can be a decent substitute, but it won't provide the same umami depth. You might need to add a touch more salt to compensate.
This Pineapple Duck recipe delivers a truly unforgettable culinary experience, showcasing the beautiful balance of sweet and savory flavors inherent in Vietnamese cuisine. From the initial aroma to the final satisfying bite, this dish is sure to impress your family and friends. Enjoy the fruits (and duck!) of your labor!