🇻🇳 Vietnamese

Duck Claypot

Name: Duck Claypot
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 2, halved and sliced Garlic; to serve Rice; 2 Bay Leaf; 1 tsp White Pepper; 2 tbsp Sugar; 2 tbsp Fish Sauce; 4 cloves, crushed Shallots; 500 ml Stock or Broth; 600 g, legs Duck; 2 tbsp Neutral Oil

🇻🇳 Vietnamese

Time does the work here: duck melts into a glossy braising liquid after a long, gentle simmer. 70 minutes of mostly hands-off cooking.

Prep 15 min Cook 55 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Riceto serve
Bay Leaf2
White Pepper1 tsp
Sugar2 tbsp
Fish Sauce2 tbsp
Shallots4 cloves, crushed
Stock or Broth500 ml
Duck600 g, legs
Neutral Oil2 tbsp

Optional extras

Mint Leaveshandful, to finish

Instructions

1
Brown the duck deeply in the Neutral Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and shallots soften in the drippings with the white pepper.
3
Return the duck, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the duck yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Duck Wing Stew in Chinese Clay Pot 鴨翼炆冬菇煲 · on YouTube