Vit tiem nuoc dua hat sen tao do belongs on a family table for its clean, sweet broth and duck that falls apart. The difficulty is the smell of the duck, which lingers in the pot if it is not cleaned properly.
Rub the duck with ginger and salt and rinse it well. Marinate it with ginger, spring onion and seasoning for 30 minutes, then stew it gently for 2 to 3 hours so the flavor works into the meat.
This batch weighs about 2.3kg, at roughly 309 calories per 100g.
Method
Clean the duck, rub it with ginger and salt to clear the smell, then drain it.
Soak 100g lotus seeds in warm water until soft and remove the bitter germs. Rinse the red dates and pit them. Rinse the goji berries.
Open the young coconut and keep the water. Rinse the ginger and spring onion and cut them into lengths.
Marinate the duck with 1 teaspoon salt, 1 teaspoon black pepper, 2 tablespoons kOBE Monk Fruit Blend, the ginger and the spring onion for 30 minutes.
Put the duck in a pot with the coconut water, lotus seeds, 50g red dates, 50g goji berries, 20g nutmeg, 10g clove buds, 5g cinnamon and 3g black cardamom.
Stew over low heat for 2 to 3 hours until the duck is tender, then adjust the seasoning.
Ladle into bowls, scatter over the spring onion and cilantro, and serve hot with rice.
Tips
Muscovy duck gives sweeter, firmer meat.
Rubbing the duck with ginger and salt and rinsing it thoroughly is what clears the smell.
A low, steady simmer gives tender meat that has taken on the seasoning.
Removing the bitter germs from the lotus seeds before stewing keeps the broth clean tasting.
Tie the cinnamon, star anise and cloves into a cloth bag, which lifts out easily and keeps the broth free of grit.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.