Aired (February 23, 2025): Want to try a duck recipe? Watch this video and learn how to make ‘Boiled Duck with Sawtooth Coriander’ with Chef JR Royol!
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00:00We saw this dish when we went to Vietnam.
00:04It's a very straightforward dish
00:07where they boil the pork
00:11and then they wrap it with coriander.
00:15You just eat it as is.
00:17While we were walking here,
00:18we felt that we could see their sawtooth coriander.
00:24They also have Vietnamese coriander here in Paso.
00:27So I thought it would be a good combination
00:29while it's still being boiled.
00:32We'll make Boiled Duck with Coriander.
00:38We'll just fabricate our duck.
00:42Cutting it into small portions.
00:44Bite-sized.
00:49Once we portioned our duck,
00:52we'll season the broth where we'll tenderize it.
00:55Prepare the ginger,
00:58garlic,
01:00and leeks.
01:06We have stock here.
01:08Add the aromatics.
01:18Add the meat.
01:22Season with fish sauce.
01:25And salt.
01:28Our process is done.
01:30Let's cover it.
01:32We'll tenderize it for more or less close to 2 hours
01:36because it's a free range
01:39and our duck is more than a year old.
01:42That's how long it'll take to get the consistency we want.
01:46After that,
01:47we can plate it.
01:48But while we tenderize it,
01:50let's prepare our coriander dressing.
01:55This is our sawtooth coriander.
01:58Sawtooth is like a vine.
02:01You can see the leaves.
02:03Mostly,
02:04you would want to use the younger leaves here.
02:08But if it's a bit old
02:12or the leaves you'll use are mature,
02:15you can just remove the one at the back.
02:19It's a bit hard.
02:22It smells like
02:24sawtooth coriander.
02:26But compared to the sawtooth we know,
02:29it has a more tame flavor.
02:32And it has a more woody flavor.
02:36This is Vietnamese coriander.
02:38It's like mint or
02:40actually, it's also like basil.
02:46It tastes
02:49less like sawtooth.
02:54But it has a spiciness
02:57that you'll taste.
02:58It's like it's stinging your tongue.
03:02Which is delicious when it's already cooked.
03:06I would prefer if you're going to make it fresh,
03:09this or the sawtooth we know.
03:11But this, definitely,
03:13you can add it for more flavor.
03:17This is what they usually use in Pho,
03:20in Vietnamese cuisine,
03:23and in other Asian dishes.
03:26We've let our duck tenderize for 2 hours.
03:29Perfect time to prepare our dressing.
03:33So we have here the leaves of our sawtooth coriander.
03:37We'll just finely chop it.
03:48So this is our Vietnamese coriander.
04:05I'm just going to add a chili.
04:10We also have calamansi juice,
04:13fish sauce,
04:16and pepper.
04:20Let's check on our duck.
04:28Let's check on the consistency,
04:30if it's ready.
04:32We can see that the meat is separating from the bones.
04:37Before we toss our duck,
04:39I'm just going to get the yellowish part.
04:43There, we can see that.
04:45That's the fat or oil of our duck.
04:48We'll just add it.
04:52I mean, this is optional.
04:54But if it's farm-raised,
04:57and the food is good,
04:59and the duck is taken care of,
05:01we don't want to waste those flavors.
05:13You