How to Make Delicious Duck Cooked with Fresh Bamboo Shoots at Home

Prepare the Duck

To clean the duck and remove its gamey smell, rub it with coarse salt and ginger wine. If you don’t have ginger wine, you can use white wine, vinegar, or lemon juice instead. Additionally, using custard apple leaves can effectively clean and deodorize the duck.

After rubbing the duck with salt and wine, rinse it thoroughly, then chop it into bite-sized pieces. Let the duck dry completely before marinating.

Marinating the duck

Marinate the duck with 1/2 tablespoon of coarse salt, 3 tablespoons of fish sauce, 1/2 tablespoon of MSG, 1/2 teaspoon of ground pepper, along with some minced shallots, garlic, and ginger. Mix well and let it marinate for 30 minutes to absorb the flavors.

If using duck blood, clean it, let it dry, then cut it into long thin slices or pieces of your choice.

When using duck blood, boil it separately because it can darken the broth if added directly. Add water to a pot with a few slices of fresh ginger to boil with the blood for fragrance. When the water is boiling, add the blood and cook. To avoid spongy or dry blood, boil it over low heat, occasionally stirring gently to prevent sticking to the pot’s bottom.

The duck blood takes about 10 minutes to cook over low heat. Once done, remove the blood and set it aside in a bowl.

Prepare the Bamboo Shoots

For Duck Cooked with Bamboo Shoots, fresh bamboo shoots are commonly used. However, you can also combine both bamboo shoot roots and leaves.

Trim off the tough ends of the bamboo shoots, cut them in half, then slice them thinly. If using bamboo shoot leaves, trim the tough ends and shred them into strands.

Rinse the bamboo shoots and place them in a pot to boil. To remove toxins and preservatives, add 1 tablespoon of coarse salt to the pot. Additionally, leave the pot uncovered during boiling to allow the preservatives to evaporate.

Boil the bamboo shoots for about 5 minutes, then drain and rinse them. Discard the old water, replace it with fresh salted water, and boil the bamboo shoots a second time. Since bamboo shoots contain many toxins, it’s recommended to boil them 2-3 times until the water runs clear and free of any yellow tint. Once done, rinse the bamboo shoots thoroughly and let them drain.

Prepare Other Ingredients

Peel and mince the shallots and garlic. Peel and wash the ginger, then mince it.

When cooking duck dishes, in addition to green onions, cilantro, and Vietnamese coriander (ngò gai) pair well with the flavor. However, be careful not to use too much Vietnamese coriander, as it has a strong aroma and a slightly bitter taste. Wash these herbs, soak them in salted water, and then chop them finely. It’s especially important to discard the tops of the Vietnamese coriander as it is an aquatic plant prone to harboring parasites.

Blanch the vermicelli in boiling water, then drain it well. Note that you should avoid blanching the vermicelli in the duck broth, as this can cause the broth to become sour.

Cook the Duck with Bamboo Shoots

Add 2 tablespoons of cooking oil to a pot and heat it. Once hot, sauté the minced shallots, garlic, and ginger until fragrant, then add the duck and stir-fry over high heat to sear the meat.

When the duck is seared and slightly cooked, add the bamboo shoots and stir-fry for another 2 minutes. Next, add water to make the broth. Approximately 4 liters of water should be enough to serve 6 people.

Increase the heat to bring the water to a boil, then reduce to a simmer and cook for 35-40 minutes until the duck is tender and flavorful.

After about 35 minutes, the duck should be tender. Add the cooked duck blood. Season the broth to taste; for 4 liters of broth, use 3 tablespoons of seasoning powder, 1 tablespoon of soup powder, and 3 tablespoons of fish sauce. Adjust the seasonings to your preference. If serving with vermicelli, it’s better to season the broth a bit more intensely.

Finally, add the green onions and cilantro, stir well, and turn off the heat. If you like it spicy, you can add a few slices of chili.