2 Delicious Ways to Cook Fragrant and Rich Chao-Braised Duck
Chao-braised duck is a beloved dish known for its delicious aroma and tender, flavorful duck meat, complemented by the creamy richness of chao and taro. Let’s make it with Dien may XANH using these 2 recipes!
1. Chao-Braised Duck
- Prep Time:10 minutes
- Cook Time:30 minutes
- Difficulty:Easy
Ingredients for Chao-Braised Duck Serves 4
Duck 1 whole(about 1.5 kg) Taro 500 g(2 pieces) Red Fermented Soybean Paste (Chao) 350 g(or Chao Mon) Water Spinach (Rau Muong) 200 g Spoon Greens (Cai Thia) 200 g Shallot 4 cloves Garlic 5 cloves Ginger 1 knob Chili Paste 1/2 teaspoon Fresh Vermicelli Noodles (Bun Tuoi) 500 g Rock Sugar (Duong Phen) 3 tablespoons Cooking Oil 7 tablespoons Annatto Oil (Dau Mau Dieu) 2 tablespoons Common Seasonings A pinch(Salt/MSG/Sugar/Chicken Bouillon)
Equipment
Ingredient Photos
Equipment
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How to Make Chao-Braised Duck
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1. Prep the Ingredients
To remove the duck’s gamy smell, rub 1 tablespoon of salt onto the duck’s surface, then rinse thoroughly with water. Cut into bite-sized pieces and set aside to drain.
Peel the taro, wash it, and cut into pieces about 2 inches long.
Peel and mince the shallots, garlic, and ginger. Clean the water spinach and spoon greens, removing any tough stems or wilted leaves. Cut into 2-inch pieces.
Place 200g of prepared taro in a blender with 200ml of unsweetened milk and blend until smooth.
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2. Marinate the Duck
In a bowl, combine 300g of red chao, 2 tablespoons of chao water, 3 tablespoons of sugar, 2 tablespoons of annatto oil, and 2 tablespoons of MSG. Mash well.
Marinate the duck with the chao mixture and half of the minced shallots and garlic. Mix well and marinate for about 2 hours to allow the flavors to penetrate.
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3. Fry the Taro
Heat 5 tablespoons of cooking oil in a pan over medium heat. Once hot, add the remaining taro and fry.
Reduce heat to low and fry for about 5 minutes until golden brown on both sides. Remove and drain the oil.
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4. Make the Chao-Braised Duck
Heat 2 tablespoons of cooking oil in a pot over medium heat. Add the remaining minced shallots, garlic, and 1 tablespoon of minced ginger; sauté until fragrant.
Add the duck and stir-fry for about 10 minutes over high heat until browned. Add the blended taro mixture and stir-fry for another 10 minutes over medium heat.
Add 2 liters of water, 3 tablespoons of rock sugar, and 4 tablespoons of chicken bouillon. Reduce heat to low, cover, and simmer for 30 minutes.
Finally, add the fried taro and straw mushrooms. Simmer until heated through and adjust seasoning to taste. Enjoy!
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5. Make the Dipping Sauce
In a bowl, mash 50g of chao (about 2 pieces) with 4 tablespoons of chao water. Add 1/2 teaspoon of chili paste.
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6. Final Product
The finished Chao-Braised Duck is visually appealing and has an enticing aroma that fills the kitchen.
Serve with water spinach, spoon greens, and the chao dipping sauce. The tender, flavorful duck meat, combined with the creamy taro and distinctive chao, is sure to be a family favorite.
2. Chao-Braised Duck (User-Submitted Recipe)
- Prep Time:20 minutes
- Cook Time:55 minutes
- Difficulty:Easy
Ingredients for Chao-Braised Duck (User-Submitted Recipe) Serves 4
Duck 1/2 a duck Spicy Fermented Soybean Paste (Chao Ot Ngon) 400 g(1/2 jar) Taro 300 g Fresh Bamboo Shoots (Mang Tuoi) 200 g(pre-cooked) Fresh Vermicelli Noodles (Bun Tuoi) 200 g Accompanying Vegetables 200 g(water spinach/culantro or vegetables of your choice) Ginger 1/2 piece Garlic 3 cloves Shallot 2 cloves Rice Wine 2 tablespoons Cooking Oil 3 tablespoons Common Seasonings A pinch(Salt/Sugar/Chicken Bouillon/MSG/Pepper)
Equipment
How to Choose Fresh, Delicious Bamboo Shoots
- For unpeeled bamboo shoots, choose those that are straight, fresh-looking, and without blemishes or wilting.
- For pre-cooked bamboo shoots, choose those with thin, crisp peels. Avoid those that are too white; a yellowish-brown color with visible veins is better.
- Smaller bamboo shoots tend to be denser and more flavorful than larger ones.
How to Make Chao-Braised Duck (User-Submitted Recipe)
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1. Prep the Duck
To remove gaminess and clean the duck, rub salt on the inside and outside. Then, use half a smashed ginger knob and 2 tablespoons of rice wine to scrub the duck for 3-5 minutes. Rinse thoroughly and let it drain.
Cut the duck into 2-inch pieces.
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2. Prep Other Ingredients
Peel, smash, and mince the garlic and shallots.
Clean the accompanying vegetables, removing any tough stems or wilted leaves. Soak in a diluted salt solution for 15 minutes, rinse, and drain.
Peel and wash the taro. Cut into 2-inch thick pieces and soak in cold water to prevent discoloration. Soak for about 20 minutes and drain.
Once drained, heat 2 tablespoons of oil in a pan over medium heat. Add the taro and fry for 5 minutes until lightly browned. Remove and drain the oil.
Clean the bamboo shoots, blanch, and cut lengthwise into 1/2-inch thick pieces.
Note: Fry the taro until just browned; don’t cook it through. Pre-frying prevents it from becoming mushy during cooking.
How to Blanch Bamboo Shoots and Remove Toxins
- Remove the outer sheaths of fresh bamboo shoots. Blanch several times in boiling water, rinsing thoroughly after each blanch. When the shoots are tender and less bitter, they are ready to use.
- You can also soak the bamboo shoots in rice water or limewater.
See details:
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3. Marinate the Duck
Marinate the duck with minced garlic, minced shallots, 1/2 jar of spicy chao (about 400g), 1/2 teaspoon of MSG, 1 teaspoon of chicken bouillon, and 1 tablespoon of sugar.
Mix well and marinate for 30-60 minutes to allow the flavors to penetrate.
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4. Make the Chao-Braised Duck
Heat 1 tablespoon of cooking oil in a pot over medium heat. Add the duck and stir-fry for about 10 minutes until browned and flavorful.
Add 2 liters of water and simmer over low heat for 30 minutes until the duck is cooked. Add the taro and cook for another 15 minutes. Then add the bamboo shoots.
Add 1 tablespoon of sugar, 1/4 teaspoon of salt, 1 teaspoon of chicken bouillon, and 1/4 teaspoon of pepper. Adjust seasoning to taste and turn off the heat.
Tip: For a sweeter broth, use coconut water instead of plain water.
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5. Final Product
Serve with rice, vermicelli noodles, water spinach, culantro, and a ginger fish sauce or chao dipping sauce.
This delicious and visually appealing Chao-Braised Duck features tender, flavorful duck, a rich broth, creamy taro, and the distinctive taste of chao.
How to Choose Fresh, Delicious Duck
For Live Ducks:
- Choose ducks with shiny, smooth feathers, no remaining down, and full-grown feathers. Avoid ducks with ruffled feathers, a foul odor, or a listless appearance, as these may be sick.
- A plump breast, thick neck skin, and thick belly skin indicate a delicious duck.
- Wings that cross each other indicate a mature duck, which is easier to pluck and has more meat.
For Pre-Processed Ducks
- Choose ducks with a light yellow, even color and a fresh appearance. Avoid those that are too dark or have bruises or discoloration.
- A firm, springy texture indicates a delicious duck. Avoid those that are soft, mushy, have a foul odor, or are watery, as these are likely old and not fresh.
How to Choose Delicious Taro
- Good taro is medium-sized, not too big or too small, and round like a chicken egg. The outer skin should be rough with many roots.
- A light, airy feel indicates delicious taro. Conversely, heavy taro usually contains a lot of water, resulting in a bland or tough texture when cooked.
- Taro with many pits is usually delicious; avoid taro with a smooth skin and few pits.
- Taro with deep purple and red veins is usually tastier; avoid taro with few veins and a pale color.
How to Clean Duck Meat and Remove Gaminess
- Method 1: Use salt, rice wine, and smashed ginger to thoroughly scrub the duck for a few minutes, then rinse with water.
- Method 2: Use salt to thoroughly scrub the duck, then use a halved lemon to scrub the duck again, and rinse with water.
Dien may XANH has shared two delicious Chao-Braised Duck recipes with you. We hope you enjoy!
