Vit tiem mia (duck with sugar cane)
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Vit tiem mia (duck with sugar cane)
Last updated 6/12/2012 1:28:39 AM. Recipe ID 64102. Report a problem with this recipe.
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      Title: Vit tiem mia (duck with sugar cane)
 Categories: Vietnam, Meats
      Yield: 6 Servings
    1/2 c  Shelled peanuts, red skin
    1/2 c  Chestnuts, either fresh or
    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)
      1 tb Finely chopped fresh ginger
      3    Shallots, chopped fine
      2    Eighteen-inch pieces of
           -sugar cane (if unavailable,
           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
           Black pepper to taste
           Fresh coriander, chopped
  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, chest- nuts, 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.

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Recipe ID 64102 (Apr 03, 2005)

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