How to Make Duck Stewed in Fermented Bean Curd with Taro and Coconut Milk
Duck stewed in fermented bean curd (Vịt nấu chao) is a rich and flavorful dish that can be served with rice noodles or enjoyed as a hotpot with water spinach and mustard greens for a truly delightful meal.
Ingredients
- 2kg duck
- 1.5kg rice noodles
- 500ml fresh coconut water
- 1 jar of fermented bean curd (either white or red)
- 1 taro root, ~300-400g
- 4-5 shallots
- 5-6 garlic cloves
- 1 fresh ginger root
- Rice wine
- Scallions and cilantro
- 1 fresh lime
- 1 chili pepper
- Seasonings: salt, pepper, MSG, sugar
Instructions
Prepare the Duck
Rub the duck with coarse salt, then massage with crushed ginger and rice wine to clean and remove any odors. Rinse thoroughly, drain, and cut the duck into bite-sized pieces.
Choose a duck weighing between 1.5 to 2 kg, with a firm, meaty body—not too fatty or too lean. If the duck has a lot of fat, trim some off to ensure the broth is light and not overly greasy.
Marinate the Duck
To enhance the flavor, marinate the duck with 3 tablespoons of the fermented bean curd liquid, 5 cubes of fermented bean curd, 3 teaspoons of sugar, 2 teaspoons of MSG, and 1 teaspoon of ground pepper. Mix well and let the duck marinate for 30-45 minutes. In the next step, you'll add minced garlic and shallots to the marinade.
Prepare Other Ingredients
Peel and cut the taro into medium-sized pieces. To remove excess starch and prevent discoloration, rinse the taro in diluted salt water and drain. Fry the taro pieces in a little oil until lightly golden.
Frying the taro adds a richer flavor and prevents it from breaking apart during cooking. After frying, set the taro aside in a separate bowl.
Peel and finely chop the garlic and shallots. Add half of the chopped garlic and shallots to the marinated duck for extra flavor.
Wash and chop the scallions and cilantro into small pieces.
Blanch the rice noodles in boiling water to remove any sourness, then drain them in a colander.
If you're serving this as a hotpot, prepare water spinach and mustard greens by washing them in salted water and draining well.
Wash the chili and slice it diagonally.
Cut the lime and squeeze out the juice.
Cook the Duck Stew
Heat 2 tablespoons of cooking oil in a pot. Once hot, add the remaining chopped garlic and shallots and sauté until fragrant. For a vibrant orange-red color in the broth, you can also add a little annatto oil and stir well.
Add the marinated duck and stir-fry over high heat.
Stir-fry until the duck is browned, then pour in the fresh coconut water and enough water to serve your guests. Typically, 2.5 to 3 liters of broth is sufficient for 5 people.
When the broth comes to a boil, reduce the heat and let it simmer for about 20 minutes. Then, add the taro and cook for another 10-12 minutes until the taro is tender.
Season the broth to taste with more fermented bean curd and MSG. Finally, add the scallions and cilantro, stir for about 10 seconds, and then turn off the heat.
For a thicker broth, you can remove and mash 4-5 pieces of taro and add them back to the pot.
Ladle the duck stew into a serving bowl and garnish with a few slices of fresh chili for added visual appeal.
How to Enjoy
Duck stewed in fermented bean curd is best enjoyed hot, served with rice noodles or as a hotpot with various vegetables. For an extra burst of flavor, prepare a dipping sauce made with fermented bean curd to accompany the dish.
To make the dipping sauce:
Smash 2 cubes of red fermented bean curd, mix with 2 tablespoons of the bean curd liquid, 4 teaspoons of sugar, and 1 tablespoon of fresh lime juice. Stir until the sugar dissolves, then add minced garlic and chili.
Final Product Requirements
Duck stewed in fermented bean curd has a distinctive aroma that is incredibly inviting. The broth is a beautiful orange-yellow, with a thin layer of duck fat and taro. The taste is a perfect combination of the duck's natural sweetness, the fragrant fermented bean curd, and the creamy, nutty taro.
Video
Additional Information
What vegetables go well with duck stewed in fermented bean curd?
When making duck stewed in fermented bean curd, add scallions and cilantro to the broth. If serving as a hotpot, water spinach or mustard greens are excellent choices to complement the dish.
