Eat, meat, vegetable
Comments 2

Braised Duck with Pickled Mustard Greens

Pickled mustard greens or dưa cải chua is a very popular side dish for a typical Vietnamese meal. Braising the pickled mustard greens with a protein takes this side dish up a notch. The fattiness of the duck complements the tartness of the pickled mustard greens. I find myself unable to stop eating once I start and I hope you do too.

This recipe is rated medium in difficulty and takes approximately 30 minutes.

Ingredients

2 ½ cups of pickled mustard greens (recipe here)

one half of a duck

½ teaspoon salt

2 ¼  teaspoons sugar

⅛ cup of ginger

1 ½ teaspoon teaspoons chicken bouillon powder (Knorr bouillon granule are available at your local supermarket)

½ teaspoon ground, black pepper

3 tablespoons diced yellow onion

1 tablespoon of fish sauce

2 tablespoons of olive oil

2 cups of water

a few whole Thai chili (optional for flavor)

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Directions

Cut the duck into smaller pieces. You can also have a butcher precut the meat.

Add ½ teaspoon of salt, ¼ teaspoon of black pepper, 1 teaspoon of sugar, 1 teaspoon of chicken bouillon powder and 2 tablespoons of chopped onions to the duck and mix well.

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Julienne ⅛ cup of ginger.

In a pan on high heat, add 2 tablespoons of olive oil and 1 tablespoon of diced onions. When the diced onions become translucent, add the duck to the pan and sear all the sides.

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Once the duck is seared on all sides, add the ginger and continue to sauteé. Turn the heat to medium.

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Wring out any excess water from the pickled mustard greens. Add 2 ½ cups of pickled mustard greens and whole chilies (optional) to the pan.

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Add 1 tablespoon of fish sauce, 2 cups of water, ½ teaspoon of chicken bouillon powder, 1 ¼ teaspoons of sugar, and ¼ teaspoon of cracked pepper.

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With the lid on, simmer on low for 10 minutes and serve with rice.

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For more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran and Chau Hoang

This entry was posted in: Eat, meat, vegetable
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2 Comments

  1. Pingback: Recipes Index | La Vie Partagée

  2. Pingback: Recipes Index | La Vie Partagée

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