Duck With Sugar Cane – Vit Tiem Mia

This classic Vietnamese dish, Vit Tiem Mia, showcases a whole duck slow-braised in a fragrant broth infused with fresh sugar cane strips, ginger, and shallots. The duck is traditionally stuffed with a medley of chestnuts, ginkgo nuts, lotus seeds, and dried mushrooms, creating a rich, textured interior. The sugar cane not only adds a subtle, natural sweetness to the meat but also helps keep the duck moist during the long simmering process. The resulting broth is clear, aromatic, and deeply savory, perfect for sipping alongside the tender meat. This elaborate yet comforting dish is ideal for special family gatherings, holidays, or when you have time to create a luxurious, home-style feast that highlights the harmony of sweet, savory, and herbal notes.

Cooking Method: Boiling, Roasting, Stewing

Cuisine: Vietnamese

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 170.1

Dietary: Gluten-free

Description

This classic Vietnamese dish, Vit Tiem Mia, showcases a whole duck slow-braised in a fragrant broth infused with fresh sugar cane strips, ginger, and shallots. The duck is traditionally stuffed with a medley of chestnuts, ginkgo nuts, lotus seeds, and dried mushrooms, creating a rich, textured interior. The sugar cane not only adds a subtle, natural sweetness to the meat but also helps keep the duck moist during the long simmering process. The resulting broth is clear, aromatic, and deeply savory, perfect for sipping alongside the tender meat. This elaborate yet comforting dish is ideal for special family gatherings, holidays, or when you have time to create a luxurious, home-style feast that highlights the harmony of sweet, savory, and herbal notes.

Ingredients

1/2 cup Shelled peanuts, red skin

Directions

1
Soak the peanuts in hot water for 30 minutes, then drain and set aside.
2
If using dried chestnuts, boil them for 20 minutes, drain, and set aside. If using fresh ginkgo nuts, shell them and blanch to remove the inner skin.
3
Soak the dried Chinese mushrooms in hot water for 20 minutes. Drain, remove the stems, and cut into quarters.
4
Boil the dried lotus seeds for 20 minutes, then drain and set aside.
5
Soak the red dates (jujubes) in hot water for 30 minutes. If they are very dry, boil for 10 minutes. Drain and set aside.
6
Rinse and clean the duck thoroughly. Rub salt all over the duck, rinse off, and let it dry for 10 minutes.
7
In a small bowl, combine the finely chopped ginger, chopped shallots, and 1 teaspoon of salt.
8
Rub the ginger-shallot mixture generously inside the duck cavity.
9
Combine the soaked peanuts, prepared chestnuts, ginkgo nuts, lotus seeds, and 1 teaspoon of salt in a bowl.
10
Stuff the duck cavity with the nut and seed mixture.
11
Sew the duck closed with heavy white thread or secure with skewers to keep the stuffing inside.
12
Peel the sugar cane and cut it into thin lengthwise strips, approximately 18 inches long.
13
Place three pieces of white kitchen string on a flat surface. Lay the sugar cane strips over the strings.
14
Place the duck on top of the sugar cane. Wrap the strings around the duck, securing the sugar cane strips tightly against the skin, similar to trussing a roast.
15
Turn the duck over and slide the remaining sugar cane strips under the strings to ensure the entire duck is covered.
16
Pour the coconut water into a large pot. Place the trussed duck into the pot.
17
Add enough water to completely cover the duck. Add the rock sugar and 1 teaspoon of salt.
18
Bring the pot to a boil. Skim off the scum continuously for 15 minutes.
19
Reduce the heat to maintain a lively simmer. Cover the pot and cook for 2 hours, turning the duck every 30 minutes.
20
After 2 hours, carefully remove the duck from the pot. Untie the strings and discard the sugar cane strips.
21
To the remaining broth, add the prepared mushrooms, red dates, 1 teaspoon of salt, and the fish sauce.
22
Bring the broth to a boil, cover, and simmer for 15 minutes.
23
Return the duck to the broth, cover, and simmer for an additional 15 minutes.
24
Remove the duck from the pot. Add the scallion pieces to the broth and simmer briefly.
25
To serve, break the duck into 8 pieces, keeping the bones in.
26
Place the duck pieces in individual bowls. Ladle the hot broth over the meat.
27
Spoon some of the stuffing (nuts and seeds), red dates, and mushrooms into each bowl.
28
Sprinkle with freshly ground black pepper and chopped fresh coriander before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 170.1kcal

% Daily Value *
Total Fat 14.7g23%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 5.4mg1%
Total Carbohydrate 4.8g2%
Dietary Fiber 2.5g10%
Sugars 1.4g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vietnamese, duck, sugar cane, vit tiem mia, braised duck, slow cook, ginger, shallots, lotus seeds, ginkgo nuts, chestnuts, dried mushrooms, red dates, coconut water, fish sauce, rock sugar, coriander, holiday dinner, traditional, comfort food

Read it online: https://www.chefs-mate.com/recipe/duck-with-sugar-cane-vit-tiem-mia/