Using Herbs and Spices

Vietnamese Recipes & Cuisines (Poultry)

Duck with Pineapple Recipe

(Vit Ham Thom)

Ingredients : Serves 4

2

2 tablespoons

2

8

2

600 ml

250 g

1

1/4

1/4

 

Marinade :

3 cloves

4

2 tablespoons

 

Garnishing :

2 sprigs

3 tablespoons

Duck breast fillet, skinned

Groundnut oil, for frying

Onions, chopped

Dried shiitake mushrooms, soaked and thinly sliced

Small green chilies, finely sliced

Chicken stock

Fresh pineapple, cut into chunks

Long mild red chili, diagonally sliced

Salt

Pepper

 

 

Garlic, finely chopped

Shallots, finely chopped

Vietnamese fish sauce

 

 

Coriander (cilantro) leaves

Crushed roasted peanuts

Method :
  • To make the marinade, mix together the garlic, shallots and fish sauce in a bowl and add the duck fillets.

  • Rub the duck with the mixture, cover and leave for 3 hours.

  • Heat a little groundnut oil in a wok and fry the duck and its marinade until the shallots have softened.

  • Add the onions, shiitake mushrooms and green chilies.

  • Stir fry for 2 minutes, then add the stock, pineapple and mild red chili.

  • Bring to the boil, season to taste with salt and pepper.

  • Reduce the heat and simmer, covered for 40 minutes.

  • Serve the duck on warmed plates, garnished with coriander sprigs and crushed roasted peanuts.

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