How to make fried duck with lemongrass and chili, delicious and super attractive

Process
60 Minutes Preparation
30 Minutes For
3-4 people

You are so familiar with boiled duck, fried duck, duck salad,… Why not try processing duck meat in a different way? Have you ever heard of fried duck with lemongrass and chili? This is probably a rather novel change for that family meal. Let’s go to the kitchen with lassho.edu.vn!

Ingredients for fried duck with lemongrass and chili

• 1.5kg duck meat
• 5 – 6 lemongrass plants
• Garlic, chili horn
• Seasoning: Grain salt, vinegar (can be replaced with white wine), seasoning, sugar, garlic powder, chili powder, ginger powder, cashew oil, fish sauce, curry powder, cooking oil.

Ingredients for fried duck with lemongrass and chili

Tips for choosing good duck:
– You should not choose duck meat that is too old or too young (the ends of the two wings are just enough to cross each other), delicious ducks usually have enough feathers, have breasts and floats evenly.
– Besides, choose duck meat with thick skin on the belly and neck of the duck, when holding it , it feels very heavy, palpating the sides of the breast, but the breast is stretched and firm , it is a delicious duck. a lot of meat.

Instructions on how to make fried duck with lemongrass and chili

Step 1Duck processing

First, add salt and vinegar to squeeze the duck, pull out all the feathers on the duck’s skin

Then rinse with water, pat dry with a clean towel or let the duck drain by itself.

Note: Massage the duck’s skin thoroughly because otherwise the duck will still have a bad smell caused by their scent glands.

Preliminarily clean to eliminate the smell of ducks

Step 2Marinate duck meat and prepare ingredients

Marinate duck according to the recipe: 1 tablespoon seasoning seeds + ½ tablespoon garlic powder, chili powder and ginger powder, you can season as you like, then mix and sprinkle on duck meat and massage thoroughly to absorb spices, marinate duck meat. duck within 15 minutes.

Massage well so that the duck meat infuses the spices

Minced lemongrass, garlic, chili horn.

Prepare a cup of cashew oil-colored water (about 2 tablespoons), add 1 tablespoon seasoning, 1 tablespoon sugar, 2 tablespoons fish sauce, 1 teaspoon curry powder, then stir to dissolve the spices. In addition, cashew oil has the effect of making duck meat more beautiful.

Step 3Fried duck

Pour oil into the pan, when the oil is hot, fry the duck until golden, use a spoon to water the duck so that the duck meat is cooked evenly.

Note: Fry the skin side of the duck first to make the skin crispy.

Irrigate the duck meat with oil to absorb the oil

When the duck meat is evenly cooked and begins to turn golden, take the duck out and drain the oil from the pan.

Return about 4 tablespoons of cooking oil to the pan to fry the lemongrass aroma, because lemongrass is quite absorbent, so you can add more oil if you feel it is lacking.

That’s enough cooked duck

Once the lemongrass has been sauteed, add garlic and half of the chili peppers to the pan , the purpose of using horn pepper is to create a nice color and not too spicy, you can also use other chili depending on your taste. prefer.

When lemongrass, garlic and chili have been fried, add the prepared cashew oil and continue to add 50ml of water , then taste again to see if it is delicious and suitable for taste.

Cook duck sauce

When the sauce has thickened, add the rest of the chili peppers and duck and continue to fry to allow the duck to absorb the color as well as the sauce.

When the sauce is almost completely drained, it means that the duck has been soaked in spices, turn off the heat and present it on a plate.

Note: Reduce the heat to low and pour the sauce evenly over the duck meat.

Put the duck in and fry it with the sauce

Finished product

Our finished product is a plate of golden duck with a fragrant aroma that flies throughout 7 houses and 3 kitchens, the normally delicious fried duck is now even more delicious with traditional spices.

Fried duck with lemongrass and sweet and salty chili is very attractive

When eating, we can feel the blistered and crispy duck skin, succulent with the gentle pungent taste of lemongrass, the spicy taste of garlic and chili permeated in every fiber of the meat, all blending together like a copy. The symphony made it impossible for anyone to just watch.

The above article has introduced to you how to make fried duck with lemongrass and chili, new and extremely suitable for family meals. Wishing you a successful and delicious implementation.

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