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Title: Duck with Sugar Cane (Vit Tiem Mia)
Categories: Vietnamese, Poultry, Ceideburg 2
Yield: 8 servings
1/2 c Shelled peanuts, red skin
-removed
1/2 c Chestnuts, either fresh or
-dried
1/2 c Ginkgo nuts, canned or fresh
1/2 c Dried lotus seeds
8 Dried Chinese mushrooms
1/2 c Red dates (jujubes)
1 Duck (about 5 pounds)
Salt
1 tb Finely chopped fresh ginger
-root
3 Shallots, chopped fine
2 Eighteen-inch pieces of
-sugar cane (if
-unavailable, omit)
Clear water from 1 coconut
1 ts Rock sugar
1 tb Fish sauce
3 Scallions, both green part
-and white, cut into 4
-pieces crosswise
Sprinkling of freshly
-ground black pepper
Sprig fresh coriander
-(Chinese parsley), chopped
Here are a few recipe for those folks flailing away with huge lengths
of sugar cane. They're all Vietnamese. I've actually made the
simpler shrimp paste/sugar cane one. Very yummy. This first one is
for duck though...
Prepare the various nuts, the lotus seeds, dried mushrooms, and red
dates as follows:
Soak the peanuts in hot water for 30 minutes; drain and set aside. If
using dried chestnuts, boil for 20 minutes, drain, and set aside. If
using fresh ginkgo nuts, remove the shell and blanch to remove the
thin inner skin; set aside. Soak the Chinese mushrooms in hot water
for 20 minutes, then drain, remove the stems and cut into quarters;
set aside.
Boil the dried lotus seeds for 20 minutes; drain and set aside. Soak
the red dates in hot water for 30 minutes. (If they are very dry,
boil for 10 minutes.) Drain and set aside.
Rinse and clean the duck. Rub salt over the duck and rinse off; let
dry for 10 minutes.
Combine the ginger, shallots, and 1 teaspoon salt. Rub the inside of
the duck with the mixture. Combine the peanuts, chestnuts, ginkgo
nuts, lotus seeds, and 1 teaspoon salt and stuff the duck. Sew the
duck closed with heavy white thread, or else use skewers.
Peel the sugar cane and cut into thin lengthwise strips, the same
length as the duck. Place 3 pieces of white kitchen string on a flat
surface, long enough to tie the slices of sugar cane around the duck,
covering the entire surface. Bring the string around and tie as you
would a roast. Turn the duck over and slide the remaining strips
under the string, covering the entire duck with the sugar cane.
Pour the coconut water into a large pot. Put the duck into the pot
and add enough water to completely cover. Add the rock sugar and 1
teaspoon of salt. Bring to a boil and remove the scum continuously
for 15 minutes, then turn the heat down, cover, and keep at a lively
bubble for 2 hours. Turn the duck every 30 minutes.
After 2 hours, remove the duck from the pot; untie and discard the
sugar cane. To the liquid remaining in the pot add the mushrooms,
red dates, 1 teaspoon salt, and the fish sauce. Boil, covered, for
15 minutes, then remove the duck to the broth, cover, and simmer for
an additional 15 minutes. Remove the duck and add the scallion
pieces to the broth.
To serve, break the duck, with the bones, into 8 pieces. Put the
pieces in individual bowls and add broth, some of the various nuts
that were stuffed into the duck, red dates, and mushrooms. Sprinkle
with black pepper and chopped fresh coriander.
Makes 8 servings.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979.
Posted by Stephen Ceideberg; May 24 1993.
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