Slow cooked duck with coconut milk and lemongrass

Here is a dish I tasted in the Philippines during my Tao expedition. It was our last night in the remote islands ; we stopped in the sheltered paradisiacal Tapiutan island and slept in a base camp with no running water and no electricity. The crew made the dinner under oil torches gleam and in a big pot simmering above wooden fire. We took on board some ducks alive when we left the Tao farm in the morning. This dish is full of sweet memories, exotic, delicate, fragrant and incredibly aromatic.

Makes 4 to 6 mains

  • 1.3 kg duck (whole or legs)
  • 1 onion
  • 2 garlic cloves
  • 6 tbsp soy sauce
  • 2 tbsp rice or palm vinegar
  • 2 sweet potatoes
  • 3/4 cup coconut milk
  • 2 tbsp brown sugar
  • 3 fresh lemongrass sticks
  • 1 1/2 cup fresh greens cut into pieces
  • 1 pepper
  • 1 lemon

Simmer the duck for at least 2 hours until the meat is very tender and separates from the bones easily. Keep aside with the broth.

In a big pot, sauté the onion minced. Add the duck into pieces, the soy sauce and garlic.

Peel and dice the sweet potatoes. Add to the pot with vinegar, coconut milk, lemongrass and brown sugar.

Pour in duck broth so that the ingredients are half covered. Let simmer for 15 to 20 minutes.

Turn off the heat and add the greens and pepper cut into pieces. Cover immediately and let cook with the remaining heat.

Add a drizzle of lemon juice just before serving with plain asian rice.

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  1. Pingback: Tao farm in Palawan, the perfect example of sustainable cooking - Mangez-moi

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