Ingredients
- 2 Duck breast fillets
- 1.8 liters Chicken stock
- 500 g Sweet potatoes, cut into chunks
- 250 g Rice noodles
- 4 Spring onions, finely sliced
- 500 g Spinach
- 250 g Bok choi
- 4 Small red chilies, finely sliced
- 4 tablespoons Crushed roasted peanuts
- Handful Coriander (cilantro) sprigs
Instructions
- Place the duck fillets, side by side, in a shallow pan and just cover with some of the stock.
- Cook, covered, for 30 minutes, or until tender. Remove and cut into thick slices.
- Meanwhile, cook the sweet potato in boiling water for about 10 minutes, until tender.
- Drain and reserve. Cook the rice noodles, drain and reserve.
- Bring the remaining stock to the boil and pour it into a steamboat or fondue pot.
- Place it over a flame on the table. Divide the duck and sweet potato chunks between 4 bowls.
- Bring all the other ingredients to the table in separate bowls and arrange around the steamboat.
- Each person helps themselves, warming their noodles and cooking their vegetables in the simmering stock, and adding chilies, peanuts and coriander to taste.
- At the end of the meal, the broth can be drunk.
One Response to “Steamboat Duck (Lau Vit)”
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Do you have a better Steamboat Duck (Lau Vit) recipe?
November 30th, 2009 at 6:44 pm
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