Duck With Sugar Cane (Vit Tiem Mia) Recipe
Servings: 8
Ingredients
- 1/2 c. shelled peanuts red skin removed
- 1/2 c. chestnuts, either fresh or possibly dry
- 1/2 c. ginkgo nuts, canned or possibly fresh
- 1/2 c. dry lotus seeds
- 8 x dry Chinese mushrooms
- 1/2 c. red dates (jujubes)
- 1 x duck - (abt 5 lbs) Salt to taste
- 1 Tbsp. finely-minced fresh ginger root
- 3 x shallots minced fine
- 2 x eighteen-inch pcs of sugar cane (if unavailable, omit) Clear water from 1 coconut
- 1 tsp rock sugar
- 1 Tbsp. fish sauce (nuoc mam)
- 3 x scallions, green part and white cut 4 pcs crosswise Freshly-grnd white pepper to taste
- 1 sprg fresh coriander (Chinese parsley) minced
Directions
- Prepare the various nuts, the lotus seeds, dry mushrooms, and red dates as follows: Soak the peanuts in warm water for 30 min; drain and set aside.
- If using dry chestnuts, boil for 20 min, 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 warm water for 20 min, then drain, remove the stems and cut into quarters; set aside.
- Boil the dry lotus seeds for 20 min; drain and set aside. Soak the red dates in warm water for 30 min. (If they are very dry, boil for 10 min.) Drain and set aside.
- Rinse and clean the duck. Rub salt over the duck and rinse off; let dry for 10 min.
- Combine the ginger, shallots, and 1 tsp. salt. Rub the inside of the duck with the mix. Combine the peanuts, chestnuts, ginkgo nuts, lotus seeds, and 1 tsp. salt and stuff the duck. Sew the duck closed with heavy white thread, or possibly else use skewers.
- Peel the sugar cane and cut into thin lengthwise strips, the same length as the duck. Place 3 pcs of white kitchen string on a flat surface, long sufficient 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 in sufficient water to completely cover. Add in the rock sugar and 1 tsp. of salt. Bring to a boil and remove the scum continuously for 15 min, then turn the heat down, cover, and keep at a lively bubble for 2 hrs. Turn the duck every 30 min.
- After 2 hrs, remove the duck from the pot; untie and throw away the sugar cane. To the liquid remaining in the pot add in the mushrooms, red dates, 1 tsp. salt, and the fish sauce. Boil, covered, for 15 min, then return the duck to the broth, cover, and simmer for an additional 15 min. Remove the duck and add in the scallion pcs to the broth.
- To serve, break the duck, with the bones, into 8 pcs. Put the pcs in individual bowls and add in broth, some of the various nuts which were stuffed into the duck, red dates, and mushrooms. Sprinkle with white pepper and minced fresh coriander.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 257 | |
| Calories from Fat 135 | 53% |
| Total Fat 14.98g | 19% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 222mg | 9% |
| Potassium 462mg | 13% |
| Total Carbs 26.36g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 12.39g | 8% |
| Protein 6.45g | 10% |
