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Cooking Vietnam Cusine

Chicken and Duck Recipe

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VIETNAM CUSINE RECIPES

STEWED DUCK AND TARO

(Northern dish)

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ingredients: (makes 1 plate)

600 g duck (or half a duck)
150 g taro (choose small, uniform roots)
1/2 bulb each shallot and garlic
50 ml cooking oil
Fish sauce, salt, pepper, and spring onion to taste

Preparation:

1. Debone and slice duck into pieces measuring 3x4 cm. Season with fish sauce, salt and pepper for 20 minutes.
2. Wash taros, boil until cooked through, and peel.

Cooking:

1. Heat cooking oil to 150°C, stir-fry diced shallot and garlic until fragrant, add marinated duck, and sautee. When the duck is golden, move to another pan, cover with water, add fish sauce and salt to taste, reduce heat, and simmer, covered.
2. Add taros to the remaining oil in the first pan and stir well. Then transfer them to the second pan to stew along with the duck.
3. After about 30 minutes, the duck should be tender, the water should cover about half of the duck and taros, and the fat should rise to the surface. Sprinkle with diced green onion. Ladle into a shallow dish and sprinkle with pepper. Serve hot.






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