Vietnamese Inspired Duck Cassoulet
Vietnamese Inspired Duck Cassoulet
Try this quick and easy recipe from Martin Yan's Taste of Vietnam.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 40 minutes
  • Cooking Time 1 hour 20 minutes
  • Yield 4 servings
  • Marinade:
  • 2 tablespoons Maple syrup
  • 1 tablespoon Tamari soy sauce
  • ¼ teaspoon Chinese five-spice powder
  • ¼ teaspoon Salt
  • ¼ teaspoon Black pepper
  • 4 Duck legs, thighs intact (about 2 pounds)
  • 3 tablespoons Cooking oil
  • 1½ cups sliced Shallots
  • 10 – 12 slices Galangal
  • 2 stalks Lemongrass, bottom 6 to 8 inches, crushed and coarsely chopped
  • 2 stalks Lotus root, peeled and cut into 1-inch chunks (about 3 cups)
  • 2 whole Star anise
  • ¼ cup Chinese Rice wine or dry sherry
  • 3 cups Chicken broth
  • 2 cups Water
  • ⅓ cup canned Black beans, rinsed and drained
  • Garnish:
  • Green onion, thinly sliced
  • 1 small fresh Red chilli, thinly sliced
  1. Combine marinade ingredients in a medium bowl. Add duck legs; stir to coat evenly. Set aside for 30 minutes
  2. Heat a Dutch oven over medium-high heat until hot. Add oil, swirling to coat bottom. Add shallots; pan-fry until soft and fragrant. Add duck and brown on all sides, about 4 – 5 minutes on each side. Remove duck to a rack or plate; set aside. Remove all but 1 tablespoon oil from pan. Add galangal and lemongrass; sauté for 1 minute. Add lotus root and star anise
  3. Return duck legs to pan; add rice wine, chicken broth and water. Bring to a boil; reduce heat to low, cover and simmer until duck is fork-tender, about 45 minutes - 1 hour
  4. About 5 – 10 minutes before serving, add beans to pan
  5. To serve, place one leg on serving plate; spoon on some beans and sauce. Garnish with green onion and Chilli. Serve hot with French baguettes or steamed rice
  1. Note:
  2. Place cut lotus roots in a bowl of water to keep the pieces from discoloring

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