Vietnamese · intermediate
Vietnamese Lemongrass And Chili Braised Duck
Rich duck pieces braised down in natural coconut water with finely minced lemongrass, garlic, and sliced chilies until glazed.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat duck pieces dry with paper towels; marinate with half the lemongrass, half the garlic, 1 tablespoon fish sauce, and black pepper for 15 minutes.
- 02
Heat vegetable oil in a heavy pot over medium-high heat and sear duck pieces skin-side down for 5 minutes until browned.
- 03
Add remaining lemongrass, garlic, chilies, and sugar, stirring with duck for 2 minutes until sugar caramelizes.
- 04
Pour in remaining fish sauce and fresh coconut water, scraping up any browned bits on the bottom of the pot.
- 05
Bring to a boil, then reduce heat to medium-low, cover partially, and braise for 25 minutes until duck is tender and sauce reduces.
- 06
Remove lid during final 3 minutes to allow sauce to coat duck in a glossy caramel reduction before serving with rice.
A LITTLE KITCHEN KNOW-HOW
Kho Caramel Braising
Combining aromatics, sugar, and protein in a pot creates a caramelized base that reduces into a rich coating.
Notes from the kitchen
- Cooking duck skin-side down renders fat naturally without extra heavy oil.
- Coconut water provides subtle natural sweetness that balances fragrant lemongrass.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
