Editorial sample recipeVietnameseintermediatehalaldairy-freegluten-free

Vietnamese Lemongrass And Chili Braised Duck

Name: Vietnamese Lemongrass And Chili Braised Duck
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 700 g Bone-in duck thighs, chopped into small pieces; 4 tbsp Fresh lemongrass, finely minced; 2 items Red bird's eye chilies, thinly sliced; 4 cloves Garlic, minced; 3 tbsp Halal fish sauce; 2 tbsp Coconut sugar; 250 ml Fresh coconut water; 1 tbsp Vegetable oil

Rich duck pieces braised down in natural coconut water with finely minced lemongrass, garlic, and sliced chilies until glazed.

Prep: 15 min
Cook: 35 min
Total: 50 min

AI-generated illustration of Vietnamese Lemongrass And Chili Braised Duck

AI illustration

Technique to learn

Kho Caramel Braising

Combining aromatics, sugar, and protein in a pot creates a caramelized base that reduces into a rich coating.

Instructions

Step 1: Pat duck pieces dry with paper towels; marinate with half the lemongrass, half the garlic, 1 tablespoon fish sauce, and black pepper for 15 minutes.
Step 2: Heat vegetable oil in a heavy pot over medium-high heat and sear duck pieces skin-side down for 5 minutes until browned.

Step 3: Add remaining lemongrass, garlic, chilies, and sugar, stirring with duck for 2 minutes until sugar caramelizes.

Step 4: Pour in remaining fish sauce and fresh coconut water, scraping up any browned bits on the bottom of the pot.

Step 5: Bring to a boil, then reduce heat to medium-low, cover partially, and braise for 25 minutes until duck is tender and sauce reduces.

Step 6: Remove lid during final 3 minutes to allow sauce to coat duck in a glossy caramel reduction before serving with rice.

Cooking tips

Cooking duck skin-side down renders fat naturally without extra heavy oil.
Coconut water provides subtle natural sweetness that balances fragrant lemongrass.
Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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