Braised Duck Leg
Món đùi vịt hầm mềm ngon đậm đà chắc chắn sẽ làm bữa cơm cuối tuần của gia đình thêm phần hấp dẫn.
1. Nguyên liệu
- 2kg đùi vịt
- 30g hành boa rô, thái khoanh nhỏ
- 20g gừng thái lát
- 1 thìa canh dầu đậu phộng (hoặc dầu thực vật)
- 1 thìa cafe tiêu Tứ Xuyên
- 4 thìa canh rượu nấu ăn (rượu Thiệu Hưng)
- 2 thìa canh nước tương loại nhạt (xì dầu - light soy sauce)
- 1 thìa canh nước tương loại đậm đặc (hắc xì dầu - dark soy sauce)
- 1 thìa canh đường
- 1/2 thìa cafe muối
2. Cách làm
- Đùi vịt rửa sạch, chặt thành 4 - 5 miếng.
- Cho vịt vào nồi luộc sôi 3 phút thì vớt thịt vịt ra. Phần nước luộc hớt bọt và gạn lấy nước trong để dùng sau này.
- Cho dầu ăn vào chảo, thêm hạt tiêu và hành boa rô vào đảo thơm.
- Sau đó cho thịt vịt vào đảo trong vòng 5 phút ở lửa vừa.
- Đổ phần nước luộc thịt lúc nãy vào nồi sao cho ngập mặt thịt, thêm tất cả phần gia vị còn lại vào đảo. Đun sôi 15 phút thì vặn nhỏ lửa. Ninh vịt, cứ 15 phút bạn đảo vịt 1 lần.
- Hầm vịt cho tới khi nước cạn hoàn toàn là được.
- Lấy thịt vịt ra tô, dùng với cơm trắng rất ngon.
Chúc bạn ngon miệng!
(Nguồn omnivorescookbook)
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1. Ingredients
- 2 kilograms (4.5 pounds) duck legs with thigh
- 30 grams (1.4 ounces) scallions, chopped
- 20 grams (3/4 ounces) ginger, sliced
- 1 tablespoon peanut oil (or vegetable oil)
- 1 teaspoon Sichuan peppercorn
- 4 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
2. Instructions
- Separate the thigh from the drumsticks. Continue chopping each into 4 to 5 parts.(*see footnote)
- In a large pot, add duck and enough water to cover. Bring to a boil over medium high heat. Turn to medium heat and boil for 3 minutes. During boiling, use a ladle to skim any foam from the surface, and discard it. Transfer the duck legs to a large colander and drain them. Discard boiling water.
- Bring 4 cups water to a boil and set aside.
- Heat a wok (or a large dutch oven) over medium high heat until hot. Add oil and swirl to coat the bottom of wok. Turn to low heat. Add Sichuan peppercorn and fry until fragrant, about 1 minute. Use a ladle to scoop out peppercorns and discard them. Add scallion and ginger and stir a few times until fragrant. Turn back to medium high heat. Carefully add duck legs back into the wok and stir immediately. Stir until duck is slightly browned on the outside, about 5 minutes.
- Add boiled water to cover the duck legs. Add shaoxing wine, light soy sauce, dark soy sauce and sugar. After bringing to a boil, turn to low heat and simmer, covered, for 30 minutes. Add salt and stir well. If the broth has reduced and no longer covers the duck, add more boiling water (about 1 cup). Simmer for another 30 minutes, covered. During simmering, check on the duck every 15 minutes. Use a spatula to scoop the duck from bottom to prevent burning. Add more water if needed.
- The duck should turn very soft after 1 hour. The broth should be reduced to a thick sauce, just enough to coat the duck. If the sauce is still too thin, turn to medium heat and boil uncovered to thicken the sauce. Stir the duck constantly during the process.
- Serve the duck leg warm over steamed rice or noodles. You can store duck leg in the fridge for up to 1 week or in the freezer for up to 1 month.
3. Notes
- Smaller pieces of duck leg are easier to stir fry. If you don’t feel like chopping the duck, you could simply separate the thigh and drumstick by cutting the joints, or buy duck drumsticks directly.
- Choose a piece with bones and chop it into smaller pieces. You could use other parts of the duck, but try your best to select the ones that come with bones. It will bring a much better flavor. We chopped the duck legs into 3 to 4 parts, so they would be easier to stir fry and get evenly browned. The smaller parts also will be infused with more flavor during braising.
- Browning the meat at high heat (usually using a wok) before braising is very important to get a tender and moist texture. Although I avoid wok cooking as much as I can, using a wok for this dish is totally worthwhile.
- Adding plenty of ginger and Sichuan peppercorn is the most effective way to season duck correctly and eliminate the raw smell. Sichuan peppercorn is quite versatile. In this case, it helps adjust the flavor of the dish, and you won’t even taste the numbness of the peppercorn when eating the finished duck.
- Do not overcook. It will make the duck tougher instead of help it fall of the bone. Many people have the impression that you can braise meat as long as you want, or that longer is always better – not true when it comes to cooking poultry. The meat might become very soft and fall off the bone, but it can also dry up if cooked for too long. Properly cooked duck has a moist, slightly spongy, and waxy texture.
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