Vietnamese Recipes & Cuisines (Poultry)

Duck with Pineapple and Coriander Recipe

This is quite a fancy dish and more time-consuming than some to prepare, so it might be one reserved for celebrations. Clearly French-inspired, it must be the Vietnamese version of duck al'orange, taking advantage of the pineapples that grow in abundance. Serve with steamed rice and a crunchy salad. Remember to allow time for the duck to marinate.

Ingredients : Serves 4-6

1 small


45 ml

4 cm


1/4 teaspoon

1/4 teaspoon

1 bunch


For the marinade


45 ml

30 ml

10 ml

15 ml

3 cloves

1 bunch

Duck, skinned, trimmed and jointed

Pineapple, skinned, cored and cut in half crossways

Sesame or vegetable oil

Fresh root ginger, peeled and finely sliced

Onion, sliced


Ground black pepper

Fresh coriander (cilantro), stalks removed, for garnishing




Soy sauce

Nuoc mam

Five-spice powder


Garlic, crushed

Fresh basil, stalks removed, leaves finely chopped

Method :
  • To make the marinade, grate the shallots into a bowl, then add the remaining marinade ingredients and beat together until the sugar has dissolved.

  • Place the duck in a wide dish and rub with the marinade. Cover and chill for 6 hours or overnight.

  • Take one of the pineapple halves and cut into 4-6 slices, and then again into half-moons, and set aside.

  • Take the other pineapple half and chop it into a pulp. Using your hands, squeeze all the juice from the pulp into a bowl. Discard the pulp and reserve the juice.

  • Heat 30 ml of the oil in a wide, heavy pot or pan. Stir in the ginger and the onion.

  • When they begin to soften, add the duck to the pan and brown on both sides. Tip in the pineapple juice and any remaining marinade, then pour in water so that the duck is just covered.

  • Bring the liquid to the boil, reduce the heat and simmer for about 25 minutes.

  • Meanwhile, heat the remaining oil in a heavy pan and sear the pineapple slices on both sides - you may have to do this in two batches.

  • Add the seared pineapple to the duck, season to taste with salt and black pepper and cook for a further 5 minutes, or until the duck is tender.

  • Arrange on a warmed serving dish, garnish with all the coriander leaves and serve.

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