Braised duck with star fruit, taro and water spinach, Mrs. Hoa's Kitchen shows how to make it

On Mrs. Hoa's Kitchen page, Mrs. Minh Hoa shares how to cook duck stewed with star fruit with ingredients such as: grass duck, water spinach, taro...

Ingredients and finished product of braised duck with star fruit dish by Mrs. Hoa's Kitchen

Mrs. Hoa's Kitchen is a place to share delicious recipes, cooking experiences and joy in each dish of Mrs. Tran Minh Hoa. She just posted an article showing how to cook a pot of duck stewed with star fruit to enjoy in the Hanoi weather after Tet.

The pot of stewed duck with star fruit has grass duck, a handful of water spinach, some taro tubers...

In the rainy spring weather in Hanoi, Mrs. Hoa has a few things to share:

"The most boring weather in Hanoi is the days after Tet. Poets always describe 'spring rain flying happily', it sounds very romantic, but in reality, I think with the humidity being almost "damp" like this, spring rain is very boring.

Well, I had to take an umbrella and run to the market near my house to buy a duck, a handful of water spinach, and some taro or yam tubers.

Then chop, chop, chop, cook a pot of duck stewed with star fruit, the whole family gathers around to scoop, drink with a bottle of fermented grape juice to forget the sadness of the humid spring rain, everyone. Instructions for cooking are below each photo!".

The ingredients for a pot of braised duck with star fruit are a 1.75kg duck (100,000 VND/kg, feathers removed and intestines removed), a bunch of water spinach for 15,000 VND, 500 grams of taro (about 10,000 VND), onions, 10,000 VND of coriander, and 15-20 star fruit.

After rubbing the duck with salt, wash it, then crush some ginger, add a cup of white wine and rub it inside and out to remove the feather smell. Cut it into pieces larger than a matchbox (4 x 6cm). Don't cut it too small, when cooked it will shrink and look like all bones.

Marinade includes 3 tablespoons fish sauce, 2 tablespoons oyster sauce, 1 tablespoon annatto oil, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons Japanese seasoning powder, 1 teaspoon sugar and 1 tablespoon each of chopped vegetables (ginger, lemongrass, onion, garlic).

Add spices (reserve 1 tablespoon minced onion and garlic) to the duck meat, mix well, marinate for 30-60 minutes to absorb.

Add a little fat (oil) to the pan, saute the chopped onion and garlic until fragrant, reduce the amount...

Put the duck meat in and stir-fry until it is cooked, do not stir too much so that the meat touches the hot pan and is slightly charred for aroma.

Add about 2 liters of water (if you have fresh coconut water, add 1/2 water for better taste) to cover the meat, then turn on high heat to boil, skim off the foam and then lower the heat to simmer for about 60-90 minutes (depending on whether the duck is young or old).

When the duck meat is tender, use a sieve to skim off the fat. Duck fat is very good, so skim it off and put it in a box (in the refrigerator). Then use it to fry rice or stir-fry vegetables, both are very delicious.

Add the fried taro and continue to boil, then add the star fruit.

When the star fruit is soft, take it out and crush it. Put about 2/3 of it in the pot first. Leave the rest outside. If it's not sour when you eat it, add more.

Add 1 liter of boiling water to the duck pot, season to taste, balance sour, salty and sweet to taste. Put the cooked duck into the hot pot. Wash the water spinach, cut into bite-sized pieces, split the fresh onion, cut the green onion into pieces, and chop the coriander...

When eating, dip in water spinach, sprinkle with green onions and cilantro. Eat with noodles or rice, both are delicious. Add a glass of red grape juice to round out the flavor.

Source: https://tuoitre.vn/vit-om-sau-co-khoai-so-rau-muong-bep-ba-hoa-chi-cach-lam-20250222143532937.htm