Steamed Stuffed Duck

Name: Steamed Stuffed Duck (Ped Ua Nung)
Cuisine: Luang prabang
Ingredients: 1 duck, gutted—make a hole through the tail to remove the giblets, cut off the neck and feet, wash the duck and rub it with salt and ground black pepper; split open the gizzard, and, having removed and discarded its inner lining, wash it and slice it thinly; chop the liver finely; 1 duck, gutted—make a hole through the tail to remove the giblets, cut off the neck and feet, wash the duck and rub it with salt and ground black pepper; split open the gizzard, and, having removed and discarded its inner lining, wash it and slice it thinly; chop the liver finely; 1 duck, gutted—make a hole through the tail to remove the giblets, cut off the neck and feet, wash the duck and rub it with salt and ground black pepper; split open the gizzard, and, having removed and discarded its inner lining, wash it and slice it thinly; chop the liver finely; 1 duck, gutted—make a hole through the tail to remove the giblets, cut off the neck and feet, wash the duck and rub it with salt and ground black pepper; split open the gizzard, and, having removed and discarded its inner lining, wash it and slice it thinly; chop the liver finely; 2 sprigs of coriander, the leaves only, chopped; 1 spring onion, the leaves only, chopped; half a fully ripe coconut—grate the meat and make an extraction of coconut milk without adding any water; 2 sprigs of coriander, the leaves only, chopped; half a fully ripe coconut—grate the meat and make an extraction of coconut milk without adding any water; half a fully ripe coconut—grate the meat and make an extraction of coconut milk without adding any water; 4 fragrance mushrooms, cut into small squares; 4 pieces of crisp-fried pork skin—scrape off all the fat and pound the skin finely; 1 handful of shelled peanuts; 4 fragrance mushrooms, cut into small squares; 5 (small) heads of garlic, the cloves separated and peeled; 5 (small) heads of garlic, the cloves separated and peeled; 5 straight-bulbed spring onions, heads only, these two ingredients to be pounded together finely; 1 handful of shallots, peeled; 4 red chilli peppers, cored and soaked in water until soft, these two ingredients to be pounded together finely; 4 red chilli peppers, cored and soaked in water until soft, these two ingredients to be pounded together finely; 1 spring onion, the leaves only, chopped; salt, fish sauce and ground black pepper; salt, fish sauce and ground black pepper; salt, fish sauce and ground black pepper; minced pork, a quantity the size of a hen’s egg; minced pork, a quantity the size of a hen’s egg

Ped Ua Nung

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 duck, gutted—make a hole through the tail to remove the giblets, cut off the neck and feet, wash the duck and rub it with salt and ground black pepper; split open the gizzard, and, having removed and discarded its inner lining, wash it and slice it thinl

Asia
Laos
Main course
Side dish
Gluten-free

Method

Mix together in a big bowl the pounded ingredients, the (sliced, chopped and) minced ingredients (except for the coriander) and the peeled ingredients. Add the extraction of coconut milk, salt and fish sauce. Mix it thoroughly, taste, and check the saltiness. Add the chopped spring onion leaves and mix again. Stuff the mixture into the duck’s stomach until it is full and sew up