Ingredients with Measurements:
- 1 whole duck, cut into pieces
- 2 stalks of lemongrass, bruised
- 4 cloves of garlic, minced
- 1 inch of ginger, sliced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 2 tablespoons of dark soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of Shaoxing wine
- 1 teaspoon of five-spice powder
- 1 teaspoon of salt
- 2 cups of water
- 2 red chilies, sliced
- 1 tablespoon of cornstarch
- 2 tablespoons of water
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lemongrass, garlic, and ginger and sauté for 1-2 minutes until fragrant.
2. Add the duck pieces to the pot and stir to coat with the aromatics.
3. Add the soy sauce, dark soy sauce, sugar, Shaoxing wine, five-spice powder, and salt to the pot. Stir to combine.
4. Pour in 2 cups of water and bring the mixture to a boil.
5. Reduce the heat to low and cover the pot. Simmer for 1-1.5 hours until the duck is tender and the sauce has thickened.
6. Add the sliced red chilies to the pot and stir to combine.
7. In a small bowl, mix the cornstarch and 2 tablespoons of water to make a slurry. Add the slurry to the pot and stir to thicken the sauce.
8. Serve the Red-Stewed Duck with Lemongrass hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 1-1.5 hours
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 9g
Protein: 45g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken can be used instead of duck
- Lemongrass can be substituted with lemon zest
- Shaoxing wine can be substituted with dry sherry or rice wine vinegar
- Red chilies can be substituted with dried chili flakes or omit if preferred less spicy
Variations:
- Add vegetables such as bok choy or carrots to the pot during the last 30 minutes of cooking
- Use pork belly instead of duck for a richer flavor
- Add a tablespoon of tomato paste for a slightly tangy flavor
Tips and tricks:
- Use a sharp knife to cut the duck into pieces
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor
- Use dark soy sauce for a deeper color and flavor
- Skim off any excess fat from the surface of the sauce during cooking
Storage instructions:
Store leftover Red-Stewed Duck with Lemongrass in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Red-Stewed Duck with Lemongrass in a pot over low heat until heated through.
Presentation ideas:
Serve the Red-Stewed Duck with Lemongrass in a large bowl or platter with rice on the side.
Garnishes:
Garnish with sliced scallions and cilantro for added freshness.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Stir-fried green beans
Troubleshooting advice:
- If the sauce is too thin, mix more cornstarch and water to make a slurry and add it to the pot.
- If the duck is tough, simmer for an additional 30 minutes until tender.
Food safety advice:
- Make sure the duck is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Red-Stewed Duck with Lemongrass is a traditional Chinese dish that originated in the Sichuan province. It is a popular dish during special occasions and celebrations.
Flavor profiles:
The Red-Stewed Duck with Lemongrass has a rich and savory flavor with a hint of sweetness and spiciness from the soy sauce and chilies. The lemongrass adds a fresh and citrusy flavor to the dish.
Serving suggestions:
Serve the Red-Stewed Duck with Lemongrass with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Vietnamese