Salted steamed duck, or vịt muối hấp, is a culinary gem from Vietnam, a dish that transcends simple preparation to become a symphony of flavors and textures. The succulent, tender duck meat, infused with the subtle salinity of preserved salt and fragrant herbs, is a revelation. This isn't your typical roasted duck; the steaming process preserves the inherent juiciness of the bird, creating a melt-in-your-mouth experience that leaves you wanting more. The delicate balance of saltiness, sweetness, and aromatic herbs is truly captivating, making it a dish both comforting and surprisingly sophisticated.
This unique Vietnamese delicacy is easier to prepare than you might think. Ready to embark on a culinary adventure and create this exquisite dish in your own kitchen? Then follow our step-by-step guide below to mastering the art of salted steamed duck.
Tools Needed
- Pot
- Mortar and pestle (optional)
- Blender or food processor
Ingredients
- Duck
- Coarse salt: 1 cup
- Cooking oil: 1 cup
- Salt powder: a little bit
- Crushed chili pepper: 1
- Cucumbers: 2
- Ginger
- Garlic: a small piece
- Fish sauce
- MSG: a little
- Sugar: a spoonful
- Lemon: 1
- Salad seasoning packet
- Sesame seeds
- Carrots
- Pickled cabbage/bean sprouts
Step-by-Step Instructions
Step 1. Preparing the Duck and Marinade
- Prepare the duck. If using a whole duck, clean and prepare it. (You can buy pre-cleaned duck).
- Pound the chili pepper with salt until it's spicy. (Optional, omit if you don't like spicy food).
- Cut the duck into pieces.
- Mix coarse salt, cooking oil, salt powder and chili pepper (if using).
- Rub the salt and oil mixture evenly onto the duck.
Step 2. Steaming the Duck
- Spread sesame seeds evenly on the bottom of the pot. Add a cup of cooking oil to the pot.
- Arrange the duck pieces in the pot, ensuring they are in contact with the salt and oil mixture.
- Cover the pot and steam over low heat for 13-15 minutes. After 7 minutes, flip the duck and steam for another 8 minutes.
Step 3. Preparing the Garnish
- Prepare the cucumbers. Peel and cut into pieces.
Step 4. Making the Ginger Fish Sauce
- Blend or crush ginger, garlic, chili, MSG, sugar, lemon juice, and fish sauce.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Steamed duck with salt is sweeter than boiled duck because it doesn't release as much water.
- Using low heat helps retain the duck's sweetness.
- Grass duck is recommended for salted steamed duck.
- Serve the salted steamed duck with rice, salads (cucumber salad, banana flower salad, cabbage salad), and pickled vegetables.
Nutrition
- Calories: 600-800
- Fat: 40-60g
- Carbs: 10-20g
- Protein: 50-70g
FAQs
1. Can I use regular table salt instead of specialized Vietnamese rock salt?
While Vietnamese rock salt provides a unique flavor, you can substitute it with fine sea salt or kosher salt. Just be mindful to adjust the quantity, using slightly less than the recipe calls for to avoid over-salting.
2. How long can I store leftover salted steamed duck?
Store leftover duck in an airtight container in the refrigerator for up to 3 days. It's best enjoyed within 2 days for optimal flavor and texture.
Mastering salted steamed duck is a rewarding culinary journey, revealing the beauty of simplicity and fresh ingredients. The resulting dish is a testament to Vietnamese culinary artistry, offering a unique and unforgettable flavor experience. So gather your ingredients and embark on this delicious adventure – your taste buds will thank you!