Crock-Pot Braised Fragrant Duck - Vietnamese Inspired - Greatest Recipe of All Time - ADOBOLOCO

Crock-Pot Braised Fragrant Duck – Vietnamese Inspired – Greatest Recipe of All Time

I love duck and so do our kids. I’ve made a Vietnamese style crispy duck before but it takes a lot of prep and work. So I was inspired to make a more simplistic non-crispy duck recipe using the Crock-Pot. I love the flavors and fragrant herbs that blend so well. It turned out fantastic.

RECIPE: Crock-Pot Braised Fragrant Duck

Duck

  • 4.5-5lb Duck (Fresh is best but you can get high quality frozen ducks at Costco or your local butcher shop)
  • 12 Fresh Garlic Cloves
  • 3 Fresh Lemongrass Stalks
  • A healthy handful of Fresh Green Onion with bottoms
  • 3 Fingers of Fresh Ginger Peeled – Trick to peeling it fast… Freeze it overnight. When ready to use it, run it under hot water for a few seconds and while still running it under the water, use the edge of a stainless spoon. The skin will come right off and you won’t waste any of the ginger.
  • 2 tablespoons of sugar
  • 1/2 tablespoon of salt
  • 10 Star Anise (5 whole for the bottom of the Crock-Pot and 5 ground really fine in a mortar and pestle)
  • 3 tablespoon fish sauce
  • 1/2 cup of white wine
  • 1/2 cup of low salt soy sauce ( We prefer Aloha Shoyu )
  • 1/4 cup apple cider vinegar
  • 1/4 cup Adoboloco Jalapeno Sauce

Duck Fat Sticky Rice

  • In a standard pot or rice cooker pot measure how much rice you need. Medium grain white rice is the best for this. Rinse really well and drain all of the water as best as possible. The better you rinse it the sticker it will be.
  • With a ladle stir/mix the strained broth from the Crock-Pot and pour enough of it over your rice to be about 3/8″ of water over the top of the rice.
  • In a rice cooker, cook as normal
  • In a pot, bring to a boil, turn to low and cover immediately. Your rice will be done in about 15-20 minutes.

If you like this recipe, try it and leave us a comment below. Have a question, we love hearing from you… Aloha

Duck in the Crock-Pot ready to start cooking

Directions: Prep Time: 20 Min. // Cook Time: 6 Hours

Rough Chop half of your and finely mince the rest in a separate pile:

 

  • 12 Fresh Garlic Cloves
  • 3 Fresh Lemongrass Stalks
  • A healthy handful of Fresh Green Onion with bottoms
  • 3 Fingers of Fresh Ginger Peeled
  • 5 Whole Star Anise

In a bowl mix all of these ingredients, once mixed and the salt and sugar are dissolved mix in the minced herbs and vegetables

 

  • 2 tablespoons of sugar
  • 1/2 tablespoon of salt
  • 5 Finely Ground Star Anise
  • 3 tablespoon fish sauce
  • 1/2 cup of white wine
  • 1/2 cup of low salt soy sauce ( We prefer Aloha Shoyu but you can use your favorite )
  • 1/4 cup apple cider vinegar
  • 1/4 cup Adoboloco Jalapeno Sauce

Put the large rough chopped chunks in the bottom of the Crock-Pot. Place the duck on top of this breast side up. Take the mixture from your bowl and rub down the duck with half of it. Take the other half of this mixture and stuff it inside the duck. Any liquid left over pour over the top. Put the lid on the Crock-Pot set to low and cook for 3 hours. Turn the Duck over breast side down into the liquid in the Crock-Pot, cook for the remainder of the time. If you can’t flip it half way, just cook it the whole time breast side down. The skin won’t be in tact but it’ll still be delicious.

Once it’s cooked remove the duck carefully (I use a flat spatula and large slotted spoon on each side and lift it out). Pour all the liquid and chunks through a strainer. Save all the liquid for your rice. Save as much of the other chunky herbs for a garnish (They’re very tasty with the rice). Remove and toss the lemongrass and star anise.

 

Assembly:

Serve Rice, carefully pull and cut away sections of the duck and place directly on top of the rice. Garnish with a piece of thinly sliced green onion and your favorite ripe chili peppers. Slather with a liberal amount of Adoboloco Bangkok Thai Chili Sauce.

Serves: 5

Keep the rest of leftover broth and refrigerate in a small narrow pot. This way you’ll be able to spoon off the fragrant duck fat from the top and use it to fry with or in other recipes.

Original recipe that inspired it all: Vietnamese Crispy Roast Duck

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