Top 22 Delicious Duck Meat Dishes and Simple Cooking Methods at Home

This duck dish is perfect for cold days. Charcoal-grilled duck has a unique flavor compared to steamed, boiled, or stir-fried versions. The crispy and chewy duck skin, combined with tender and sweet meat, will engage all your senses.

Ingredients:

• 1 whole duck
• 2 shallots
• 3 stalks of lemongrass
• 1 piece each of galangal and garlic
• Some tamarind, satay, and cooking seasonings

• Step 1: Clean the duck, rub it with salt to remove any unpleasant odor, then let it drain.
• Step 2: Mix satay, tamarind, pepper, sugar, fish sauce with mashed galangal, garlic, shallots, and finely chopped lemongrass. Marinate the duck in this mixture for 30 minutes.
• Step 3: Place the duck on a grill and cook evenly. Occasionally brush with oil to prevent it from drying out. Grill until cooked through.

Using beer helps to tenderize the meat and removes any fishy smell. The dish has a distinctive rich and sweet flavor, making it incredibly appetizing.

Ingredients:

• 500 grams of duck meat
• 1 ginger root, sliced
• 1 can of beer
• 50 ml red wine
• 25 grams of chopped green onions
• 1 sliced chili pepper
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 5-6 cloves garlic, minced
• 1 tablespoon oyster sauce
• 1 teaspoon black pepper
• A little bit of caramelized coloring

• Step 1: Rub the duck with diluted salt water, then briefly boil it. Afterward, rinse with cold water and cut the duck into bite-sized pieces.
• Step 2: Heat some oil in a pan, sauté garlic, onion, and ginger until fragrant, then add the duck. Stir-fry until the duck is slightly browned, then pour in the beer and all the seasonings. Let it simmer on medium heat.
• Step 3: When the duck turns a dark brown color, turn off the heat and mix in the chili peppers. Your dish is ready to serve.

This dish combines the crispy texture of bamboo shoots with the sweet taste of duck, creating a delicious meal that suits almost everyone's palate. Additionally, it is quite simple to prepare.

Ingredients:

• 1 whole duck
• 1.2 kg noodles
• 450 grams of fresh bamboo shoots
• 500 grams of chicken bones
• A few slices of ginger
• Some fish sauce, seasoning powder
• Herbs such as cilantro, Vietnamese coriander, onions, green onions, and lettuce

• Step 1: Rub the duck with salt and ginger to remove any odor, then boil it until cooked. Let it cool and cut it into bite-sized pieces.
• Step 2: Thinly slice the bamboo shoots and boil them twice with a little salt. Drain the bamboo shoots and set aside.
• Step 3: Sauté the bamboo shoots with sliced onions and season to taste. Cook until the bamboo shoots absorb the seasoning, then remove from heat.
• Step 4: Simmer the chicken bones on low heat for about 30 minutes, then strain the broth into a separate pot and continue cooking.
• Step 5: Add the bamboo shoots into the pot with the clear broth and cook until it boils, then remove from heat.
• Step 6: Place the noodles in a bowl, add the duck meat, sprinkle with chopped cilantro, then ladle the broth and bamboo shoots into the bowl.

Whether it's sunny or rainy, the aroma of onion, the spicy kick of chili, and the rich taste of duck will captivate you.

Ingredients:

• 500 grams of roasted duck meat
• 100 grams of onions
• 200 grams of red and green bell peppers
• 2 teaspoons of oyster sauce
• 1 teaspoon of chili paste
• 2 teaspoons of chili sauce, finely chopped shallots

• Step 1: Remove the bones from the duck, cut it into small pieces, and marinate with chili sauce, oyster sauce, and chili paste for 15-20 minutes.
• Step 2: Slice the onions and peppers into bite-sized pieces.
• Step 3: Heat a pan, fry the onions until fragrant, then add the duck and stir until it firms up. Add the peppers and onions, stir-fry, and adjust seasoning. Cook until everything is done.

Hòa quyện với các gia vị cùng mùi thơm của hành, tỏi, gừng, vịt om me sẽ là món ăn phù hợp cho những ngày nghỉ cuối tuần cùng gia đình của bạn đấy.

Nguyên liệu:

• Đùi vịt
• Me cô đặc
• Xì dầu
• Đường
• Ketchup
• Bột năng
• Hành, tỏi, gừng

• Bước 1: Thịt vịt rửa sạch với nước muối để ráo sau đó cho vào ướp với 1 ít xì dầu khoảng 30 phút.
• Bước 2: Vịt nướng xong cho vào rán vàng đều rồi cho vịt vào nồi nấu với 1 ít nước cùng ít muối và gừng đã đập nát. Đun đến khi gần cạn bếp thì lấy vịt ra đĩa, giữ lại nước.
• Bước 3: Me hòa với ít nước nóng rồi lọc bỏ bã.
• Bước 4: Hành, tỏi băm nhỏ phi thơm. Cho ít cốt me, đường, xì dầu, ketchup vào nồi nước luộc vịt rồi đun lên.
• Bước 5: Cho 2 thìa nước lạnh hòa tan với bột năng vào nồi nước đang nấu đến khi sốt sánh lại thì tắt bếp.
• Bước 6: Vịt đã để ra đĩa ta đổ sốt lên rắc hành lá đã băm nhỏ lên là hoàn thành.

Tamarind stir-fried duck is a delicious dish that's easy to prepare. The sourness of tamarind combined with the sweetness of the duck will make you want to eat it over and over again without getting tired of it.

Ingredients:

• 1 duck
• 2 tablespoons of tamarind sauce
• Spring onions, shallots, ginger, garlic, chili, black pepper, rice wine
• Regular cooking seasonings

• Step 1: Clean the duck with saltwater, then cut it into bite-sized pieces. Marinate the duck with salt, monosodium glutamate, tamarind sauce, and black pepper for about 30 minutes.
• Step 2: Mince the shallots, chili, and garlic.
• Step 3: Heat oil, sauté the garlic until fragrant, then add the duck along with chili and shallots. Stir-fry until the duck firms up, then add 1/2 a cup of water and cook until the water evaporates. Finally, add chopped spring onions, stir well, and turn off the heat.

Grilled duck is already a highly nutritious and delicious dish on its own. When you add a bit of fermented soybean paste for marinating and brushing during grilling, the duck becomes even more irresistible.

Ingredients:

• 1 whole duck
• 4 pieces of fermented soybean paste
• 5 shallots
• 2 limes
• 1 piece of ginger
• Seasonings: pepper, sugar, salt, chili paste, annatto oil, monosodium glutamate, seasoning powder
• Accompanying vegetables: fresh herbs, cucumber, okra

Instructions:

• Step 1: Combine minced garlic, prepared shallots, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of annatto oil, ½ teaspoon of monosodium glutamate, and 1 teaspoon of chili paste with the fermented soybean paste in a bowl. Mix well until the ingredients are evenly combined and the sugar dissolves.
• Step 2: Pour 2/3 of the marinade from step 1 into the bowl with the duck meat. Mix thoroughly and let it marinate for 45 minutes to 1 hour so the flavors can penetrate the meat.
• Step 3: Prepare a charcoal grill and place the marinated duck pieces on the grill to cook.
• Step 4: After about 10 to 15 minutes, brush the duck with the remaining marinade and continue grilling until the duck turns golden brown.
  Note: During grilling, be sure to turn the duck pieces regularly to ensure even cooking and avoid burning. If grilling a whole duck, it may take 30 to 45 minutes to fully cook.

Duck stewed with fermented soybean paste is a dish originating from the Mekong Delta. This dish is commonly prepared during family gatherings or weekend get-togethers. Once you’ve tasted it, the distinct aroma of fermented soybean paste combined with the creamy texture of taro and the rich flavor of duck meat will be unforgettable. This dish is often served with hot steamed rice, noodles, and fresh herbs, depending on personal preferences.

Ingredients:

• 1/4 duck (about 600g)
• 0.5 kg fresh noodles
• 1 bunch of water spinach
• 1 young coconut
• 1 taro root (300g)
• Seasonings: red fermented soybean paste, garlic, shallots, chili, ginger, spring onions, white wine, salt, monosodium glutamate, sugar, pepper, lime

Instructions:

• Step 1: Heat oil in a pan, fry the taro slices until golden on both sides, then set them aside.
• Step 2: In the same pan, sauté the remaining garlic and shallots until fragrant. Then, add the marinated duck and stir-fry until browned.
• Step 3: Once the duck is browned, add coconut water until the meat is fully submerged. Cook over low heat for about 15 minutes until the duck becomes tender.
• Step 4: While waiting for the duck to cook, prepare the dipping sauce. Place 2 pieces of red fermented soybean paste in a bowl, add ½ teaspoon of sugar, a little lime juice, and mash the paste with a spoon. Then, add finely chopped garlic and chili, and adjust the seasoning to taste.
• Step 5: Once the duck is cooked, add the fried taro slices and continue simmering until the taro is soft. Adjust the seasoning as needed.

Before being baked, the duck is first fried to make the skin crisp and golden. Then, it is baked in the oven, resulting in tender and juicy meat, infused with the rich aroma of the accompanying spices. This baked duck recipe will undoubtedly add variety to your menu, offering a delicious and unique dish.

Ingredients:

• 1 duck, approximately 1 kg
• 1 large onion, finely diced
• 1 cup dried plums, 5 bay leaves
• Seasonings: salt, pepper, cooking oil

Instructions:

• Step 1: Clean the duck thoroughly and pat dry with paper towels. Cut into small pieces. You can keep the bones like the neck and back for making soup or stock later.
• Step 2: Heat oil in a cast iron skillet. Fry the duck pieces until the skin is crispy on both sides. Season with a pinch of salt and pepper. Then, add the bay leaves, onion, and dried plums to the pan.
• Step 3: Cover the pan and transfer it to a preheated oven set at 350°F (175°C). Bake for 1 hour. Once done, serve the baked duck with a side of steamed rice.

Coconut-braised duck is a truly irresistible dish that pairs wonderfully with rice. With a simple preparation, you first remove the strong odor from the duck, then marinate it with a mix of spices and sauces to create an aromatic, savory flavor. After lightly frying the duck to seal in the juices, coconut water is added and simmered until it reduces, giving you a delicious, tender duck dish.

Ingredients:

• Duck: Half a duck
• Bay leaves: 2 dried leaves
• Five-spice powder: 1 tablespoon
• Ginger: 1 piece
• Soy sauce: 2 tablespoons
• Oyster sauce: 2 tablespoons
• Garlic: 1 bulb
• Shallots: 3 bulbs
• Star anise: 2 flowers
• Coconut water: 1 coconut
• Chili powder: 1 tablespoon
• Basic seasonings: sugar, salt, fish sauce, pepper

Instructions:

• Step 1: Clean the duck, then marinate with all the spices mentioned above. Let it marinate for 3 hours for full flavor absorption.
• Step 2: Heat 3 tablespoons of oil in a pan. Once the oil is hot, add the duck and fry over low heat until the skin becomes golden.
• Step 3: Once the duck is browned, pour the marinade and fresh coconut water into the pan. Lower the heat and simmer until the sauce thickens and the duck turns a rich brown color.
• Step 4: Arrange lettuce, tomatoes, and cucumbers around a plate. Then, chop the roasted duck into slices and arrange them on the plate for an attractive presentation.

Indian-style duck curry is a flavorful dish that combines the sweetness of potatoes with the aromatic sharpness of onions, the rich taste of duck, creamy coconut milk, and the tantalizing fragrance of curry and lemongrass. The result is an irresistibly unique and savory dish.

Ingredients:

• Indian duck or local variant: 1kg
• Potatoes: 3 pieces
• Onions: 2 pieces
• Carrots: 2 pieces
• Curry powder: 1 packet
• Lemongrass, fresh chilies, dried shallots, garlic, star anise
• Seasonings: Seasoning powder, stock powder, coconut water, cooking oil, monosodium glutamate (MSG), black pepper
• Coriander, cilantro leaves

Instructions:

• Step 1: Clean the duck and cut it into pieces about the size of three fingers. Marinate the duck with curry powder, salt, cinnamon powder, black pepper, and chopped lemongrass and chilies. Mix well and let it marinate for about 30 minutes to absorb the flavors.
• Step 2: Peel the potatoes, carrots, and onions, then cut them into bite-sized pieces. Soak them in diluted salted water to reduce starch. Drain them before cooking.
• Step 3: Heat 2 tablespoons of oil in a pan. Once hot, add chopped garlic and lemongrass and stir-fry until fragrant. Then, add half the packet of curry powder to color the dish (or use food coloring if curry powder isn’t enough). Add the marinated duck and cook for about 10 minutes to brown the meat.
• Step 4: Once the duck is browned, add the potatoes, onions, and carrots. Pour in a little water, season to taste, and let it simmer on low heat to let the flavors meld together.
• Step 5: When the dish starts boiling, turn off the heat and uncover the pot to prevent the onions from becoming too soft. Add fresh herbs for flavor and serve the curry in bowls to enjoy.

Duck noodle soup is a popular dish originating from Chinese cuisine, loved by many for its delicious and distinctive taste. The combination of duck meat and herbs such as star anise, cinnamon, and cloves creates a flavorful profile that entices the senses. In addition to its savory taste, this dish is also highly nutritious and beneficial for health.

Ingredients:

• 500g duck (thighs or breast)
• 300g pork bones
• 80g shiitake mushrooms
• 30g herbs (star anise, cinnamon, cloves, licorice)
• 300g bok choy
• 80ml soy sauce
• 40g seasoning powder
• 80g sugar
• 5g pepper
• Ginger, white wine, cooking oil, egg noodles

Method:

• Step 1: Clean the shiitake mushrooms and bok choy. Remove the stems of the mushrooms and select the tender parts of the bok choy.
• Step 2: Use white wine and ginger to remove the gamey smell from the duck. Marinate the duck with 60ml soy sauce, 20g seasoning powder, 60g sugar, and 5g pepper for about 15 minutes.
• Step 3: Heat a pan and add a bit of oil. Once hot, gently add the duck to sear and crisp the skin.
• Step 4: Slice 4-5 pieces of ginger. Add the ginger and herbs into the pan and toast until fragrant.
• Step 5: Rinse the pork bones and place them in boiling water for 5 minutes to remove any impurities. Discard the water.
• Step 6: Add 1.5 liters of clean water, ginger, and herbs to the pot with the bones, and simmer for about 45 minutes.
• Step 7: Strain the broth and use it to simmer the duck and shiitake mushrooms for another 45 minutes. Add 20ml soy sauce, 20g seasoning powder, and 20g sugar, then turn off the heat. In the meantime, blanch the bok choy for about 1 minute and set it aside.
• Step 8: Cook the egg noodles in boiling water for 2 minutes until soft. Serve the noodles and bok choy in bowls, and pour the duck broth over them to complete your duck noodle soup.

Similar to charcoal-grilled duck, Grilled Duck with Ginger and Fermented Rice stands out with its own distinctive aroma. The dish not only carries the savory fragrance of grilled meat, but also the intoxicating scents of ginger, fermented rice, and shrimp paste, enhancing the duck's flavor profile.

Ingredients:

• 2 duck legs
• 90g ground ginger
• 45g fermented rice
• 2-3 cloves of garlic, minced
• 2 stalks of lemongrass, finely chopped
• A small amount of shrimp paste
• Common cooking seasonings

• Step 1: Clean the duck with salted water, remove the meat, and slice it thinly. Marinate the duck with ginger, fermented rice, garlic, lemongrass, shrimp paste, and seasonings for about 30 minutes.
• Step 2: Grill the marinated meat evenly until the duck is golden brown and fully cooked.

Stuffed bamboo shoots with duck is a dish that harmoniously blends various ingredients, creating a unique and flavorful profile. The sourness of the bamboo shoots, the sweetness of the duck, the spiciness from chili, and the aromatic herbs—this dish brings together a symphony of tastes that tantalize the taste buds of anyone who tries it.

Ingredients:

• 200g duck meat
• 500g fresh bamboo shoots
• 1/2 stalk of green onions
• 1 teaspoon minced shallots
• 5g Vietnamese coriander (rau răm)
• 10g cornstarch
• Seasoning ingredients

Instructions:

• Step 1: Wash the bamboo shoots thoroughly and boil them until the water comes to a boil. Remove them, rinse with cold water, and boil them two more times. After boiling, drain the bamboo shoots and use a sharp knife to hollow them out.
• Step 2: Clean the duck meat, remove the skin, and finely chop it.
• Step 3: Wash the Vietnamese coriander and green onions, then finely chop them. Smash the ginger and mix with a little water, then strain to extract the juice.
• Step 4: In a bowl, combine the duck meat with 2 tablespoons of fish sauce, white wine, cornstarch, pepper, seasoning powder, chopped Vietnamese coriander, green onions, minced garlic, chopped chili, and ginger juice. Mix everything well.
• Step 5: Stuff the duck mixture into each bamboo shoot and place the stuffed shoots in a steaming pot. Steam them for about 20 minutes. Once they cool slightly, cut the bamboo shoots into rings and serve on a plate.

Duck stewed with starfruit is a delicious dish that combines the rich flavors of duck with the refreshing tartness of starfruit. The sweet, tender duck meat pairs perfectly with the sourness of the starfruit, while the hint of spiciness from chili and lemongrass adds another layer of complexity, making this a beloved dish for many.

Ingredients:

• 1 duck (about 1.8 - 2 kg, serves 4-5 people)
• 6 - 8 starfruits
• Seasonings: chili, lemongrass, ginger, shallots, cilantro, fish sauce, salt, pepper, sugar, cooking oil

Instructions:

• Step 1: Clean the duck, removing any unwanted parts, then rinse with white wine and ginger to remove any odor. Peel and wash the starfruits.
• Step 2: Cut the duck into bite-sized pieces, then marinate with fish sauce, salt, pepper, lemongrass, ginger, and shallots for 20 minutes to allow the flavors to soak in.
• Step 3: In a pan, stir-fry the duck with the shallots and lemongrass until fragrant. Stir the duck for about 5 minutes until it becomes slightly firm. Add the starfruit and enough water to cover the meat, then simmer for about 20 minutes until the duck is fully cooked and the flavors have blended together.
• Step 4: Once the duck is cooked, add chopped cilantro to enhance the fragrance before serving.

Lemongrass braised duck is another delectable dish that you should definitely try. The rich flavor of duck is enhanced with aromatic lemongrass and spices, making it an unforgettable meal for the whole family.

Ingredients:

• 1 kg duck meat
• 3 chili peppers
• 100 grams lemongrass
• 5 shallots, 3 garlic cloves
• 1 lemon
• Seasonings: 3 tablespoons fish sauce, 2 tablespoons caramel sauce, 2 tablespoons cooking oil, MSG, seasoning powder

Instructions:

• Step 1: Rub the duck with salt and ginger to eliminate any unwanted odors. Cut the duck into bite-sized pieces and set aside to drain.
• Step 2: Clean and chop the lemongrass. Use half of the lemongrass to finely mince.
• Step 3: Peel the shallots and garlic, wash them along with the chili peppers, and grind them into a paste.
• Step 4: Marinate the duck with 2 teaspoons of seasoning powder, 1 teaspoon of salt, 1/3 teaspoon of MSG, 3 tablespoons of fish sauce, and 2 tablespoons of caramel sauce. Mix thoroughly and let it sit for 15 minutes.
• Step 5: Heat 2 tablespoons of cooking oil, add the shallot, garlic, lemongrass, and chili paste to sauté until fragrant. Add the marinated duck and stir-fry for 20-30 minutes. Then, add some water and simmer for an additional 10 minutes before serving.

Red wine duck is an unusual yet flavorful dish, perfect when paired with fresh, crusty bread, making it a great option for chilly days. The preparation steps are straightforward, resulting in a rich, savory sauce that complements the duck beautifully.

Ingredients:

• 1 duck (around 1.8 - 2 kg, serves 4-5 people)
• 3 tomatoes
• Red wine
• Flour
• Seasonings

Instructions:

• Step 1: Clean the duck and cut it into bite-sized pieces. Marinate the duck in red wine for 15 minutes to tenderize the meat.
• Step 2: Add the following seasonings: 1 tablespoon salt, 1 tablespoon sugar, 1 tablespoon MSG, 1 tablespoon garlic-onion water, 1 tablespoon basil, a splash of fish sauce, and a little soy sauce.
• Step 3: Dice the tomatoes and cook them to create a delicious sauce.
• Step 4: Fry the duck pieces until golden brown.
• Step 5: Pour the tomato sauce over the duck and simmer for 12 minutes before serving.

Unlike chicken porridge, duck porridge is also a beloved dish in Vietnamese households, praised for its delicious flavor and the natural sweetness of duck meat. There's nothing better than enjoying a warm bowl of duck porridge with your family early in the morning.

Ingredients:

• 1 duck (around 1.8 - 2 kg, serves 4-5 people)
• Rice
• Green beans
• Ginger, chili, bean sprouts, green onions
• Seasonings

Instructions:

• Step 1: Clean the duck with salt and lemon. Soak the rice for 2 hours and the green beans for 1 hour. Wash the green onions, bean sprouts, and ginger, then drain them.
• Step 2: Boil the duck in 3 liters of water, covered. Let it simmer for 20 minutes, then turn off the heat and leave the duck to soak in the pot.
• Step 3: Remove the duck, drain, and cut it into bite-sized pieces.
• Step 4: Grind the ginger and chili, then mix with 1/2 teaspoon MSG, 1/2 teaspoon seasoning powder, 2 teaspoons sugar, and 2 teaspoons fish sauce. Stir until the seasonings are dissolved.
• Step 5: Bring the duck broth to a boil, add the rice and green beans, and simmer for about 20 minutes until the porridge is soft. Add the green onions and enjoy!

If you’ve never tried Duck Stew with Ginger and Tamarind, it’s time to give it a shot. The deliciously rich flavors make it a perfect dish for pairing with rice, and your whole family is sure to love it!

Ingredients:

• Half a duck
• Ginger, garlic
• Tamarind paste
• Seasonings

Instructions:

• Step 1: Clean the duck and roast it over an open flame until the skin turns a golden brown.
• Step 2: Mince the ginger and marinate the duck with 1 tablespoon of minced ginger, ½ tablespoon of chopped garlic, 3 tablespoons of tamarind paste, 1 tablespoon of salt, 1 tablespoon of shrimp paste, ¼ teaspoon of turmeric powder, and 3 tablespoons of seasoning powder. Let it marinate for about 30 minutes to absorb the flavors.
• Step 3: Heat some oil in a pot, stir-fry the duck until it becomes golden, then add water and simmer for 30 minutes.
• Step 4: Turn off the heat and enjoy!

Duck Stew with Lotus Seeds is a hot and tender dish that's not only delicious but also highly nutritious. Many home cooks love preparing this dish, and it's a perfect option for the weekend. Try it out and I’m sure you’ll fall in love with this flavorful treat!

Ingredients:

• 1 whole duck (1.2 - 1.5 kg)
• 200g fresh lotus seeds
• 200g minced lean pork
• 50g wood ear mushrooms, shiitake mushrooms
• Shallots
• Seasonings: salt, pepper

Instructions:

• Step 1: Wash the fresh lotus seeds. Grind 100g of them in a dry blender, while leaving the rest whole. Clean the duck, rub it with salt and ginger to remove any odors. Separate the head, neck, and feet for later use, perhaps for making soup with taro, bamboo shoots, or soursop.
• Step 2: Soak the wood ear mushrooms and shiitake mushrooms until soft, wash them, and peel the shallots. Chop all ingredients finely and mix them with minced pork, ground lotus seeds, mushrooms, and shallots, adding 2 teaspoons of seasoning powder.
• Step 3: Season the duck and let it sit for about 30 minutes to absorb the flavors. Stuff the seasoned mixture into the duck's cavity.
• Step 4: Place the stuffed duck into a pot, add a cup of water, and 1 teaspoon of seasoning powder. Bring to a boil, then lower the heat and simmer until the meat is tender. Once the duck is cooked, add the remaining whole lotus seeds into the pot.
• Step 5: Continue simmering for another 10-15 minutes until the lotus seeds are soft and fluffy without falling apart. At this point, your dish is ready to be served!

Prepare to delight your family with the spicy and aromatic Stir-fried Duck with Ginger. This dish is even better when paired with a sour soup, creating a perfect combination. Check out the recipe below to learn how to make this flavorful meal!

Ingredients:

• 1 whole duck
• 2 pieces of ginger
• 4-5 cloves of garlic
• 5 shallots
• 3-4 dried chilies
• Some spring onions, fish sauce, sugar, pepper, seasoning powder, and white wine

• Step 1: Mix wine with finely chopped ginger and rub the duck to remove any unpleasant smell. Then, chop the duck into small pieces.
• Step 2: Chop the garlic, ginger, chilies, and spring onions, and marinate the duck with half of each, along with sugar, seasoning powder, fish sauce, and pepper. Let it sit for 20 minutes to absorb the flavors.
• Step 3: Sauté the remaining shallots, garlic, and ginger until fragrant. Then, add the marinated duck to the pan, stir-fry until the meat is firm, and add a little water. Continue stir-frying until the liquid is nearly gone. Finally, toss in the spring onions and stir briefly.

Enjoy the delightful combination of sweet and sour Duck Salad, which brings a refreshing taste to your family meal, enhanced by a medley of spices.

Ingredients:

• 250g boneless duck meat
• 3 stalks of lemongrass
• 3-4 cloves of garlic
• 2 chilies
• A pinch of sugar, lime, cilantro, sesame seeds, wine, and ginger

Instructions:

• Step 1: Slice lemongrass and chilies into rounds, finely chop the garlic, slice the ginger, and chop the cilantro. Mix them all together.
• Step 2: Rub the duck meat with a mixture of wine and ginger, then rinse to remove any odor. Boil the duck with one stalk of lemongrass until cooked, then slice thinly.
• Step 3: Add seasoning, lime juice, sugar, the duck, the cilantro mixture, lemongrass, chilies, and garlic, and top with sesame seeds to finish the dish.