This dish is brimming with the delightful and robust flavour of duck, delicately balanced with the gentle notes of Chinese herbs. Each bite is a treat, giving you a perfect mix of old and new tastes.
Executive Souschef Kim Sang from Mai House Saigon Hotel
Ingredients:
Steamed duck sauce:
- 10 duck thighs
- 7 litres of water
- 10g star anise
- 20g cinnamon
- 30pcs cloves
- 1pcs cardamom
- 50g fresh ginger
- 80g Thai salt
- 80g granulated sugar
- 50g chicken seasoning
- 20ml pilot wine
- 20ml black soy sauce
Soup
- 2 litres of broth
- 1 spice box
- 10 carrots
- 10 shiitake mushrooms
- 10 ginseng
- 20g chicken essence
- 20g chicken seasoning
- 20g rock sugar
- 8g Thai salt
- 3ml black soy sauce
- 75g egg noodles
- 1 bok choy
- 1g green onion
Stewed Duck Leg with Chinese Herbs
Method:
Duck:
- Wash the duck thighs with salt, then marinate them with 20ml of dark soy sauce, then fry in lightly boiling oil until golden.
- In a big pot, put all the remaining ingredients together with 7 litres of water and bring to a boil, add the fried duck, and simmer until the meat is tender.
Soup:
- Rinse the herbs and roast them in a seasoning pot, then add broth and prepared dried shiitake mushrooms. Simmer over low heat for 50 minutes, add seasoning, and adjust to taste.
- Boil the egg noodles until they are al dente. Mix in a little cooking oil to prevent the noodles from sticking. Place the stewed duck thighs in a bowl.
- Garnish the dish with carrots, shiitake mushrooms, bok choy, green onions, and decorative flowers.
The tasty ‘Stewed Duck Leg with Chinese Herbs’ is available for lunch during June at C’est La Vie Restaurant, Mai House Saigon Hotel, 157 Nam Kỳ Khởi Nghĩa Street, Võ Thị Sáu Ward, District 3, HCM City. Tel: +84 (0) 28 7303 9000. VNS
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