Caramelized Duck & Egg Braise
Vietnamese-style duck stewed in a sweet-salty caramel with soft-boiled eggs and tender aromatics. Ready in 20 minutes with a rotisserie duck hack.
- Total time
- 20 min
- Servings
- 4
- Calories
- 410
- Protein
- 38g
Ingredients
- 1 whole (about 1.5 lbs) rotisserie duck, skin and meat separated, meat shredded
- 4 whole eggs
- 3 tbsp granulated sugar
- 3 tbsp fish sauce
- 4 whole garlic cloves, smashed
- 3 whole scallions, cut into 2-inch pieces
- 1 tbsp fresh ginger, sliced into coins
Instructions
- 1
Bring a pot of water to boil. Add eggs and boil 6 minutes until yolks are jammy.
- 2
In a heavy pot, melt sugar over medium heat, stirring constantly, until deep amber, ~3 minutes.
- 3
Add duck meat, garlic, ginger, and fish sauce to the caramel. Stir to coat evenly.
- 4
Pour 1 cup water into the pot. Bring to a gentle simmer, then reduce heat to low for 8 minutes.
- 5
Halve the boiled eggs and add to the pot along with scallions. Simmer 2 minutes more.
- 6
Serve hot in bowls with broth spooned over eggs and duck.
Tools you’ll need
- 2-quart pot (for boiling eggs)
- heavy 3-quart pot or Dutch oven (for braise)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
