Buzz
As one of the favorite ingredients during the summer season, the combination of tender duck meat and tangy tamarind creates a delightful aroma. The rich, sweet flavor of duck, coupled with the gentle taste of tamarind, makes summer more enjoyable.
Especially, cooking the duck and tamarind stew with coconut milk enhances the dish, adding a luscious, flavorful, and nutritious touch.
Let's explore the recipe for this mouthwatering Duck and Tamarind Stew!
Ingredients for preparing Duck and Tamarind Stew:
- ½ duck
- 5 sweet potatoes
- 200ml white wine
- 5-7 fresh tamarinds
- Fresh scallions, garlic, lemongrass, and ginger
- Water spinach, Asian basil
- Shiitake mushrooms
- 1 coconut
- Seasonings: cooking oil, salt, pepper
Preparing Duck and Tamarind Stew:
Step 1:
After the duck is properly processed, wash it thoroughly and massage it with crushed fresh ginger, finely minced to reduce any unwanted odor.
Then, cut it into bite-sized pieces.
Step 2:
Peel the shallots and garlic, crush them, and finely mince. Clean the lemongrass, and finely chop it.
Marinate the duck with half of the minced shallots, garlic, and lemongrass. Add ⅓ teaspoon of salt, a pinch of pepper, and let it sit for about 30 minutes to allow the flavors to infuse into the duck.
Step 3:
Peel the fresh tamarinds, soak them in cold water. Rehydrate the dried shiitake mushrooms, wash them, and remove the stems.
Step 4:
Heat a tablespoon of cooking oil in a pot, wait for it to be hot, then add the remaining garlic, shallots, and lemongrass to sauté until fragrant. Next, add the duck to the pan, toss it well to slightly firm up the duck meat.
Step 5:
Extract fresh coconut water from the coconut, pour it into the pot with the duck, and add water if needed to submerge the duck about 2cm. Then, add mushrooms and tamarinds and simmer over a gentle flame.
Step 6:
Meanwhile, peel and clean the sweet potatoes, leaving them whole, and boil them for about 5 minutes. Afterward, take them out, rinse with cold water, and then cut them into bite-sized pieces.
Step 7:
Once the duck meat is cooked, add the sweet potatoes and simmer until they are fully cooked. Turn off the heat. At this point, when preparing to serve the soup, start mashing the tamarinds, removing the seeds.
Finally, ladle the soup into a bowl, add freshly washed water spinach and Asian basil, finely chopped, to the soup bowl. Duck and Tamarind Stew can be enjoyed with rice or vermicelli, perfect for the summer season.
Duck and Tamarind Stew is not only easy to make but also nutritious and a refreshing choice for the summer season.
Wishing you a delightful meal!
