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Vit Tiem Mia (Duck With Sugar Cane

Vit Tiem Mia (Duck With Sugar Cane recipe image
This traditional Vietnamese dish, Vit Tiem Mia, transforms a whole duck into a tender, aromatic masterpiece through slow simmering. The star technique involves wrapping the duck in fresh sugar cane strips, which impart a subtle, clean sweetness that balances the savory depth of fish sauce and ginger. The duck is stuffed with a medley of nuts and seeds&# 226;ÂÂpeanuts, ginkgo, lotus seeds, and chestnutsâÂÂcreating a luxurious texture contrast. The resulting broth is rich and golden, perfect for dipping or sipping. It is an elaborate yet deeply rewarding centerpiece for family gatherings or special holidays, showcasing the harmony of sweet and savory flavors in Vietnamese cuisine.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 170.1
Dietary: Gluten-free
Description
This traditional Vietnamese dish, Vit Tiem Mia, transforms a whole duck into a tender, aromatic masterpiece through slow simmering. The star technique involves wrapping the duck in fresh sugar cane strips, which impart a subtle, clean sweetness that balances the savory depth of fish sauce and ginger. The duck is stuffed with a medley of nuts and seeds&# 226;€”peanuts, ginkgo, lotus seeds, and chestnuts—creating a luxurious texture contrast. The resulting broth is rich and golden, perfect for dipping or sipping. It is an elaborate yet deeply rewarding centerpiece for family gatherings or special holidays, showcasing the harmony of sweet and savory flavors in Vietnamese cuisine.
Ingredients
  • 1/2 cup Shelled peanuts, red skin
Directions
  1. 1
    Soak peanuts in hot water for 30 minutes, then drain and set aside.
  2. 2
    If using dried chestnuts, boil for 20 minutes, drain, and set aside. If using fresh, peel and set aside.
  3. 3
    If using fresh ginkgo nuts, remove shells and blanch to remove the thin inner skin; set aside.
  4. 4
    Soak dried Chinese mushrooms in hot water for 20 minutes, drain, remove stems, cut into quarters, and set aside.
  5. 5
    Boil dried lotus seeds for 20 minutes, drain, and set aside.
  6. 6
    Soak red dates in hot water for 30 minutes (or boil for 10 minutes if very dry), drain, and set aside.
  7. 7
    Rinse and clean the duck thoroughly.
  8. 8
    Rub salt over the duck, rinse off, and let dry for 10 minutes.
  9. 9
    Combine finely chopped fresh ginger, chopped shallots, and 1 teaspoon salt.
  10. 10
    Rub the inside of the duck with the ginger-shallot mixture.
  11. 11
    Mix peanuts, chestnuts, ginkgo nuts, lotus seeds, and 1 teaspoon salt; stuff this mixture into the duck cavity.
  12. 12
    Sew the duck closed with heavy white thread or secure with skewers.
  13. 13
    Peel sugar cane and cut into thin lengthwise strips the same length as the duck.
  14. 14
    Lay 3 pieces of white kitchen string on a flat surface. Place the duck on the strings and wrap the sugar cane strips around the duck, covering the entire surface. Tie securely as you would a roast.
  15. 15
    Pour coconut water into a large pot. Place the wrapped duck into the pot and add enough water to completely cover it.
  16. 16
    Add rock sugar and 1 teaspoon salt to the pot.
  17. 17
    Bring to a boil, removing scum continuously for 15 minutes.
  18. 18
    Reduce heat to maintain a lively bubble, cover, and simmer for 2 hours, turning the duck every 30 minutes.
  19. 19
    Remove the duck from the pot, untie, and discard the sugar cane strips.
  20. 20
    To the remaining broth, add the prepared mushrooms, red dates, 1 teaspoon salt, and fish sauce.
  21. 21
    Bring the broth to a boil, cover, and cook for 15 minutes.
  22. 22
    Return the duck to the broth, cover, and simmer for an additional 15 minutes.
  23. 23
    Remove the duck from the pot. Add scallion pieces to the broth.
  24. 24
    Break the duck into 8 pieces with bones included.
  25. 25
    Place duck pieces in individual bowls. Ladle broth over the duck, adding some of the stuffing nuts, red dates, and mushrooms.
  26. 26
    Sprinkle with black pepper and chopped fresh coriander to serve.

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.

Note

Sugar cane is essential for authentic flavor. If unavailable, you may omit it but add a bit more rock sugar to the broth to mimic the sweetness, though the aroma will differ.

Ginkgo nuts contain mild toxins and should always be blanched and cooked thoroughly. Do not consume raw.

If fresh sugar cane is not available, pre-packaged sugar cane juice can be used in the cooking liquid, but the wrapping technique adds a unique visual and textural element to the presentation.

The duck should be tender enough to pull apart easily after the full cooking time. If not, continue simmering in small increments.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent the duck meat from drying out.

Keywords: duck, sugar cane, vietnamese, stew, simmer, ginkgo nuts, lotus seeds, chestnuts, mushrooms, red dates, fish sauce, ginger, peanuts, broth, traditional, holiday, whole duck, aromatic, savory, sweet
Read it online: https://www.chefs-mate.com/recipe/vit-tiem-mia-duck-with-sugar-cane/