Pickled duck - a refreshing dish on a hot day
Unpredictable rain and hot weather make eating unappetizing. Therefore, on weekends, many housewives change the menu for the whole family with a strange, refreshing, and cooling dish of vinegared duck.
In the past, only the rich could enjoy pickled duck. But today, you can cook pickled duck at home. The dish has a sweet, fatty, nutritious flavor, very suitable for hot, humid days.
Admin of Hanoi Old Taste - journalist Vu Thi Tuyet Nhung shared that the vinegar duck dish is one of the old dishes that has been lost to Hanoians , but has recently returned to fresh weekend meals, small parties... This delicious and nutritious dish has returned along with other traditional dishes such as sweet potato cooked with rice vinegar, shrimp paste, cold vermicelli with snails... It is also elaborately seasoned to make the dish more delicious, beautiful, and attractive.
Duck meat is best after the rice harvest season. Ducks roam the fields eating gleaned rice, so they have little fat, fragrant, firm and delicious meat. The dish is cooling, helping to cool the body in hot, humid weather. The salad has fresh, fragrant basil, Vietnamese coriander, and hairy dream leaves - plus a few beautiful bright red chili peppers.
Duck meat - main ingredient for cooking pickled duck. Photo from internet.
The way to eat pickled duck meat is also quite elegant: First, arrange the basil, purple Vietnamese coriander, three-colored perilla leaves, a few thinly sliced banana stems, a thinly sliced young galangal, add the vermicelli and mussels and place them in the bowl. Next, pick up a thinly sliced duck meat, a thinly sliced pork belly, a thinly sliced duck or pork liver. Then, sprinkle a small spoon of shrimp paste mixed with lemon and chili until it foams white and pink, use chopsticks to scoop it into a piece and put it in your mouth (men should add a sip of spicy white wine to make it more delicious and pleasing to the eyes).
Then slowly scoop into the bowl a small ladle of vinegar duck soup made from boiled duck meat and duck bones, seasoned with salt, fish sauce, and vinegar - creating a fragrant mixture with the sweet and sour aroma of vinegar, and the strong smell of old galangal... making the hot, uncomfortable feeling of the changing seasons suddenly disappear.
Thinly sliced duck and pork to roll in vinegared duck. Photo from internet.
How to make delicious duck salad
There are many ways to cook pickled duck, each region and season has its own vegetables added to suit. Here is one way to cook pickled duck.
Ingredient
Duck 200g
50g pork belly mixed with fat (can add duck liver, glutinous liver to eat together for a fuller flavor).
Pork sausage 20g
Pork bones 100g
Duck eggs 15g
Vermicelli 80g
Fresh bamboo shoots, fresh chili, fresh lemon, ginger, perilla leaves, Vietnamese coriander, Vietnamese eryngium, banana stem… washed, soaked in salt water (other accompanying ingredients can be changed according to the season).
Lard, fish sauce, salt, MSG, pepper, vinegar to taste.
Herbs served with duck salad. Photo from internet.
Prepare meat and other ingredients
Clean the duck, remove the gizzard (because it smells bad). Rub with lemon and salt and wash. Then use white wine and crushed ginger, squeeze well to remove the smell, wash many times to clean (clean the duck thoroughly so that the duck meat is delicious when boiled).
Lean and fatty pork belly, blanch then rinse.
Place duck and pork in a pot, cover with water, add crushed ginger, shallots, season with a little salt and bring to a boil over high heat. When the water boils, remove the lid, skim off the foam, reduce heat and simmer for another 15 minutes, then turn off the heat. Soak the duck in hot water for another 15-20 minutes to make it sweeter, softer, more juicy and not black.
Pork belly cooks faster so take it out first and soak in cooled boiled water to make it white.
When the time is right, remove the duck meat and soak it in cooled boiled water.
Boil duck liver and pork liver in another pot, add crushed ginger and shallots for fragrance.
While waiting for the duck and pork to boil, prepare the other ingredients:
- Peel fresh bamboo shoots, slice thinly, soak in diluted salt water for 20-30 minutes, then wash, put in a pot (remember to add a few grains of salt) and boil several times to remove bitterness and toxins. Pour cooked bamboo shoots into a basket to drain.
- Shredded ham.
- Thinly sliced omelette.
- Cut the vermicelli into pieces and blanch until cooked.
- Wash and soak the salad vegetables such as perilla leaves, Vietnamese coriander, Vietnamese coriander in salt water.
- Thinly slice banana blossom and soak in diluted salt water, squeeze in lemon juice to whiten.
- Cut the lemon into small pieces, thinly slice the chili. Arrange the star fruit, ginger, lemon, and chili on a plate, each in a corner. Slice half of the galangal (or thin strips), and crush the rest.
Boiled fresh bamboo shoots served with pickled duck. Photo from internet.
Processing duck salad
Slice the pork belly into thin slices. Slice the duck liver and pork liver and arrange on separate plates.
Remove the duck meat and drain, then separate the meat from the bones. Slice the duck meat thinly and set aside.
Duck bones, duck head, neck, wings, duck feet, add pork bones to the pot to simmer and cook the broth over low heat (remember to open the lid to keep the broth clear). Add a few slices of galangal, ginger, and onions (grilled) to the bag to simmer together for fragrance. Once the broth is done simmering, remove the bones and the bag of ginger, onions, and galangal.
Slowly add vinegar to the broth to taste sour and fragrant. Season with fish sauce, salt, and MSG to taste.
Fresh bamboo shoots are now boiled thoroughly, cooled, sliced thinly and arranged on a plate.
Mix shrimp paste with duck vinegar dip
Take 3 tablespoons of shrimp paste, 1 tablespoon of sugar, 1 teaspoon of white wine. Squeeze lemon juice to taste, whip it up, add chili, a little white wine to remove the smell (lemon helps to reduce the salty taste of shrimp paste. Sugar, wine, chili help to remove the fishy smell).
If you have water bug essential oil, sprinkle 1-2 drops for fragrance.
Shrimp paste, sugar, lemon and chili make a delicious dipping sauce for pickled duck. Photo from the internet.
Presentation of the duck salad
Arrange the plate of duck meat, pork belly, glutinous liver and duck innards, blanched green onions, boiled bamboo shoots, side salad, shrimp paste (or salt, pepper and lemon).
Scoop out a separate bowl of broth with a hint of vinegar aroma and a sweet and sour taste to slurp when eating together.
If eating rolls, spread out the large hairy perilla leaves, pick up duck meat, pork belly, pork liver, and mixed vegetables, place on top, then roll with blanched onions, drizzle with shrimp paste, and enjoy.
Or put the noodles in a bowl. Arrange the duck meat, omelette, and pork belly on top and pour hot broth over. Serve with raw vegetables, lemon, chili, star fruit, ginger, and fish sauce.
The pickled duck dish is presented with attractive golden, shiny white duck meat. Golden eggs. Clear broth, with the aroma of ginger, onion, and galangal. When eating, the duck meat is sweet and tender, the fatty pork belly, the sweet glutinous liver, the fresh salad, and the fragrant shrimp paste.
READ MORE:
Fresh bamboo shoot season, learn how to pickle delicious bamboo shoots!Source: https://giadinh.suckhoedoisong.vn/thit-vit-dam-ghem-mon-an-ha-noi-xua-ngon-mieng-thanh-mat-ngay-oi-nong-duoc-nhieu-nguoi-yeu-thich-172240717173416598.htm
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