In Thanh Hoa, at Hieu village in the Pu Luong tourist area, visitors can enjoy Co Lung duck, a breed raised in streams, with less fat and firm, lean meat.
Co Lung duck is a famous local dish of the Thai people in Hieu village, Ba Thuoc district. This breed of duck has a long history in Hieu village, and was later developed and bred for farming in Co Lung commune. It has short legs, a plump body with brown and black feathers, a short, thick neck, and a white circular band around its neck.
Co Lung ducks typically live in small groups around villages, within the Pu Luong nature reserve, amidst mountain gorges and natural streams such as Nam Ba, Pu Luong, and Pha Le.
Co Lung duck breed in Pu Luong. Photo: Adam Huong
The ducks' main food consists of chopped wild banana tree trunks, corn kernels, and rice grains from the rice paddies. The cool air, clear streams, and small aquatic creatures such as fish, shrimp, and prawns also provide another food source for the ducks. This also contributes to the unique flavor of Co Lung ducks compared to ducks from other localities.
According to Mr. Lo Van Huyen, head of Hieu village, the village is developing in terms of tourism, and tourists are becoming more aware of the local cuisine, so the price of duck has increased. "We sell all the ducks we raise. During peak tourist seasons, there is even a shortage of ducks for restaurants," he said.
Currently, nearly 50% of households in the village raise fish in small, individual family farms, mainly in natural streams. In addition, 25 households in the commune raise fish in larger farms, using water wheels to channel stream water to their ponds.
According to Mr. Huyen, a flock of ducks raised for about 3.5-4 months is ready for slaughter, priced from 100,000 to 150,000 VND per kilogram of live duck. Grilled, boiled, and roasted ducks cost around 200,000 to 350,000 VND per duck weighing approximately 1.2-2 kg.
Roast duck. Photo: Lo Thi Oanh
Ms. Lo Thi Oanh, owner of a roast duck shop in Pu Luong, said that the duck meat here is firm, sweet, thick, low in fat, and odorless. Tourists can also order it to take home and cook themselves. Resorts and homestays have outdoor grills for guests to barbecue according to their preferences.
In addition, boiled and roasted duck are also popular with tourists because of their tender, sweet meat and ease of preparation. When preparing the duck, it is blanched in boiling water at 100°C for about 5-7 minutes to remove all feathers and internal organs. The seasoning consists of 10 different ingredients such as fish sauce, ginger, lemongrass, black pepper, and, of course, mắc khén (a type of wild nutmeg), dổi (a type of wild seed), and mắc mật leaves.
After being cleaned and prepared, the duck is stuffed with star anise leaves and spices, then sewn up carefully for roasting. Alternatively, it can be opened horizontally to ensure faster and more even cooking. The spices are marinated for 60 minutes. The duck can be roasted over charcoal or in a clay oven, depending on preference. Roasting takes about 45-50 minutes, with the duck positioned 50-70 cm from the charcoal. After 10 minutes of roasting, the meat becomes firm, dripping with golden fat and emitting a fragrant aroma.
The cook must constantly turn the duck to ensure even cooking and use skewers to pierce the thighs or wings so the inside cooks through. The duck is cooked through when the skin turns a dark brown color, almost like honey, then it is chopped into bite-sized pieces and arranged on a plate or bamboo tray. The duck meat is tender, sweet, the skin is crispy, and it emits the fragrant aroma of mac mat and mac khen leaves.
Visitors can brush on more honey while grilling to enhance the flavor. The duck is wrapped with mint, basil, perilla, and various vegetables such as mustard greens, coriander, and cucumber, and dipped in a mixture of duck liver, salt, and ground mắc khén seeds. Locals often use a chili dipping sauce with a little fried garlic instead of soy sauce as in some other places. Alternatively, visitors can also enjoy boiled duck with a lime and chili salt dip.
Ms. Linh Anh (26 years old, Hanoi ) said that she has enjoyed duck in many places, but the duck in Co Lung has thick, tender, and delicious meat that is not tough, and does not have a fishy or unpleasant smell like some other places she has eaten. The preparation is simple, but the dish is "fragrant, flavorful," and "unforgettable after just one bite."
Many restaurants have included Co Lung duck on their menus as a specialty dish of Ba Thuoc.
Thuy Linh
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