How to Make Cambodian Duck with Pineapple and Coriander Asian Cooking Recipe Cuisine

Cambodia Duck with Pineapple and Coriander

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 small duck, skinned, trimmed and jointed

1 pineapple, skinned, cored and cut in half crossways

3 tbsp sesame or vegetable oil

1.5 in. fresh ginger, peeled and finely sliced

1 onion, sliced

salt and ground black pepper

1 bunch fresh cilantro, stalks removed

MARINADE:

3 shallots

3 tbsp soy sauce

2 tbsp fish sauce

2 tsp five spice powder

1 tbsp sugar

3 garlic cloves, crushed

1 bunch fresh basil, stalks removed and finely chopped

Directions:

To make the marinade, grate the shallots into a bowl, then add the remaining marinade ingredients and beat together until the sugar has dissolved. Place the duck in a wide dish and rub with the marinade. Cover and chill for 6 hours or overnight.

Take one of the pineapple halves and cut into 4-6 slices, then again into half moons and set aside. Take true other pineapple half and chop it to a pulp. Using your hands, squeeze all the juice from the pulp into a bowl. Discard the pulp and reserve the juice.

Heat 2 tbsp of the oil in a wide pan. Stir in the ginger and onion. When they begin to soften, add the duck to the pan and brown on bot sides. Pour in the pineapple juice and any remaining marinade then add water so that the duck is just covered. Bring to a boil, reduce the heat and simmer for about 25 minutes. 


Meanwhile, heat the remaining oil in a heavy pan and sear the pineapple slices on both sides. Add the seared pineapple to the duck, season to taste with salt and black pepper and cook for a further 5 minutes, or until duck is tender. Arrange on a warmed serving dish, garnish with the coriander leaves and serve.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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