Slow-Cooked Duck with Orange Mushrooms

Name: Slow-Cooked Duck with Orange Mushrooms (Hum Ped Sai Hed Saed)
Cuisine: Luang prabang
Ingredients: 1 large soupbowl of orange mushrooms—cut off the bottoms of the stems and wash in warm water; 1 large onion, sliced vertically; 1 handful of peeled shallots; 1 duck, washed and gutted—cut off the two legs and two breasts; discard the intestines, but keep the liver, gizzard and heart; remove and discard the inner lining of the gizzard; wash the gizzard thoroughly; cut the legs and breasts into two parts each; cut the neck into large pieces—rub salt and ground black pepper into all parts; pork fat (2 ladlefuls); chopped spring onion leaves; chopped coriander leaves; salt, fish sauce and ground black pepper; 3 sprigs of coriander—pick off only the leaves and the tender parts of the stems; 5 straight-bulbed spring onions—cut off the roots, wash, cut off and crush the bulbs and divide them into halves

Hum Ped Sai Hed Saed

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 duck, washed and gutted—cut off the two legs and two breasts; discard the intestines, but keep the liver, gizzard and heart; remove and discard the inner lining of the gizzard; wash the gizzard thoroughly; cut the legs and breasts into two parts each;

Asia
Laos
Side dish
Main course
Gluten-free
Southeast Asia

Method

Put the two ladlefuls of pork fat in a wok and put the wok on the fire. When the fat is hot, fry in it the pieces of duck, a few at a time, until the skin turns light golden. Remove the pieces from the wok before the blood exudes from the meat. When all the pieces of duck have been