Ingredients with Measurements:
- 1 whole duck, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 teaspoon five-spice powder
- 1 teaspoon salt
- 1 can coconut milk
- 2 cups water
- 2 star anise
- 2 cinnamon sticks
- 2 bay leaves
- 2 red chilies, chopped
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the duck pieces and cook until browned on all sides, about 5 minutes. Remove from the pot and set aside.
3. Add the onion, garlic, and ginger to the pot and cook until softened, about 3 minutes.
4. Add the tomato paste, soy sauce, oyster sauce, brown sugar, five-spice powder, and salt. Stir to combine.
5. Add the coconut milk, water, star anise, cinnamon sticks, bay leaves, and red chilies. Stir to combine.
6. Add the duck pieces back to the pot and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.
8. In a small bowl, mix the cornstarch and water together. Add to the pot and stir to thicken the sauce.
9. Serve the red-stewed duck with coconut milk over rice and garnish with chopped green onions.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for browning the duck
Low heat for simmering the stew
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 30g
Carbohydrates: 20g
Protein: 40g
Substitutions for ingredients:
- Chicken can be used instead of duck
- Brown sugar can be substituted with honey or maple syrup
- Red chilies can be substituted with chili flakes or hot sauce
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers to the stew
- Use different spices such as cardamom or cloves
- Add a splash of vinegar or lime juice for acidity
Tips and tricks:
- Browning the duck before simmering adds flavor to the stew
- Use a slotted spoon to remove excess fat from the stew
- Adjust the amount of red chilies to your desired level of spiciness
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in a large bowl or individual bowls. Garnish with chopped green onions and red chilies.
Garnishes:
Chopped green onions and red chilies
Pairings:
Steamed rice, noodles, or bread
Suggested side dishes:
Stir-fried vegetables, pickled vegetables, or a simple salad
Troubleshooting advice:
- If the stew is too thick, add more water or coconut milk
- If the stew is too thin, mix more cornstarch and water together and add to the pot
Food safety advice:
Make sure the duck is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Red-stewed dishes are a popular cooking technique in Chinese cuisine. This method involves simmering meat in a flavorful sauce until it is tender and infused with flavor.
Flavor profiles:
Savory, sweet, and spicy
Serving suggestions:
Serve the red-stewed duck with coconut milk over rice or noodles for a hearty and flavorful meal.
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Region: Thai