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Chef JR Royol cooks ‘Boiled Duck with Sawtooth Coriander’ | Farm To Table
GMA Network
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2/25/2025
Aired (February 23, 2025): Want to try a duck recipe? Watch this video and learn how to make ‘Boiled Duck with Sawtooth Coriander’ with Chef JR Royol!
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
Category
🛠️
Lifestyle
Transcript
Display full video transcript
00:00
We saw this dish when we went to Vietnam.
00:04
It's a very straightforward dish
00:07
where they boil the pork
00:11
and then they wrap it with coriander.
00:15
You just eat it as is.
00:17
While we were walking here,
00:18
we felt that we could see their sawtooth coriander.
00:24
They also have Vietnamese coriander here in Paso.
00:27
So I thought it would be a good combination
00:29
while it's still being boiled.
00:32
We'll make Boiled Duck with Coriander.
00:38
We'll just fabricate our duck.
00:42
Cutting it into small portions.
00:44
Bite-sized.
00:49
Once we portioned our duck,
00:52
we'll season the broth where we'll tenderize it.
00:55
Prepare the ginger,
00:58
garlic,
01:00
and leeks.
01:06
We have stock here.
01:08
Add the aromatics.
01:18
Add the meat.
01:22
Season with fish sauce.
01:25
And salt.
01:28
Our process is done.
01:30
Let's cover it.
01:32
We'll tenderize it for more or less close to 2 hours
01:36
because it's a free range
01:39
and our duck is more than a year old.
01:42
That's how long it'll take to get the consistency we want.
01:46
After that,
01:47
we can plate it.
01:48
But while we tenderize it,
01:50
let's prepare our coriander dressing.
01:55
This is our sawtooth coriander.
01:58
Sawtooth is like a vine.
02:01
You can see the leaves.
02:03
Mostly,
02:04
you would want to use the younger leaves here.
02:08
But if it's a bit old
02:12
or the leaves you'll use are mature,
02:15
you can just remove the one at the back.
02:19
It's a bit hard.
02:22
It smells like
02:24
sawtooth coriander.
02:26
But compared to the sawtooth we know,
02:29
it has a more tame flavor.
02:32
And it has a more woody flavor.
02:36
This is Vietnamese coriander.
02:38
It's like mint or
02:40
actually, it's also like basil.
02:46
It tastes
02:49
less like sawtooth.
02:54
But it has a spiciness
02:57
that you'll taste.
02:58
It's like it's stinging your tongue.
03:02
Which is delicious when it's already cooked.
03:06
I would prefer if you're going to make it fresh,
03:09
this or the sawtooth we know.
03:11
But this, definitely,
03:13
you can add it for more flavor.
03:17
This is what they usually use in Pho,
03:20
in Vietnamese cuisine,
03:23
and in other Asian dishes.
03:26
We've let our duck tenderize for 2 hours.
03:29
Perfect time to prepare our dressing.
03:33
So we have here the leaves of our sawtooth coriander.
03:37
We'll just finely chop it.
03:48
So this is our Vietnamese coriander.
04:05
I'm just going to add a chili.
04:10
We also have calamansi juice,
04:13
fish sauce,
04:16
and pepper.
04:20
Let's check on our duck.
04:28
Let's check on the consistency,
04:30
if it's ready.
04:32
We can see that the meat is separating from the bones.
04:37
Before we toss our duck,
04:39
I'm just going to get the yellowish part.
04:43
There, we can see that.
04:45
That's the fat or oil of our duck.
04:48
We'll just add it.
04:52
I mean, this is optional.
04:54
But if it's farm-raised,
04:57
and the food is good,
04:59
and the duck is taken care of,
05:01
we don't want to waste those flavors.
05:13
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