Soto Duck

ingredients

½ tail (300 g) duck, cut into 2 parts

Cook 2 tablespoons vinegar

1 tsp salt

100 ml cooking oil

Kaffir lime leaves 10

2 bay leaves

3 stalks lemongrass, take the white part, crushed

2 L of water

Spices:

10 grains of red onion

5 cloves of garlic

4 ginger

4 cm turmeric, roasted

1 tsp pepper powder

1 tsp salt

Complement:

100 g suun dry, pour boiling water

1 stalk celery, finely sliced

1 tbsp fried onions

1 orange juice

Red chili pepper stew, ready to use

HOW TO MAKE:

Marinate the duck pieces cooked with vinegar and salt. Let stand for 1 hour, set aside.

Heat 3 tablespoons oil, saute ground spices, lime leaves, bay leaves, and lemongrass until fragrant. Lift. Set aside.

Boil water with duck meat and stir-fry seasoning over low heat until the meat is tender and cooked duck. Drain the duck meat.

Heat the remaining oil, fry the duck pieces boiled until it changes color. Lift. Rough-shredded shredded duck meat. Set aside.

Presentation: Arrange suun and shredded duck meat in a serving bowl. Give a sprinkling of celery, fried onions, freshly squeezed lime juice, and chili. Serve.

Serves 6