The mountainous region of Binh Lieu, Quang Ninh possesses unique cultural colors, beautiful natural landscapes, and many specialties steeped in the identity of fraternal ethnic groups. Among them, the famous Binh Lieu black Muscovy duck meat is a must-mention.
Savor the sweet and fragrant Binh Lieu black Muscovy duck specialty
Binh Lieu black Muscovy duck is an indigenous breed, completely jet-black, and highly disease-resistant. Black Muscovy ducks are raised in almost every commune and town throughout Binh Lieu District. In the past, each household raised only a few ducks for the Lunar New Year, the new rice festival, transplanting or harvesting seasons, or to treat distinguished guests…
The jet-black Muscovy duck breed. Photo: Quang Ninh Newspaper.
Nowadays, Binh Lieu black Muscovy duck is raised in larger quantities and thus appears more frequently in the daily meals of local people, becoming a specialty dish at restaurants and hotels in Quang Ninh that is widely favored by tourists.
Black Muscovy ducks are raised entirely using natural methods without any growth-promoting feed. They are left to free-range on harvested rice fields to feed on the grains left behind after the harvest. Growing up on natural forage supplemented with paddy rice, corn, cassava, and green vegetables, their meat is firm, sweet, and clean.
Photo: luichis.com.
Due to natural free-range farming, black Muscovy ducks have a slow growth rate, usually taking from 8 months onward to mature and reach a weight between 2kg and 4kg. When mature, black Muscovy ducks fly very strongly and can cover considerable distances at high speeds.
Binh Lieu black Muscovy duck is often prepared into a variety of dishes such as glass noodle soup, boiled duck, stir-fried with lemongrass and chili, salad, duck simmered with bamboo shoots, duck stir-fried with coconut milk and curry…
The “dinosaur spine” in the frontier region of Binh Lieu. Photo: Nguyen Khai Trung.
To make boiled duck, it is best to choose ducks weighing around 2kg or more. The most delicious are female ducks preparing to lay eggs, as they have small bones and thick meat.
Before boiling, the feathers must be plucked clean and the duck washed with sea salt, white wine, or ginger to eliminate any odors. Afterward, crush ginger and lemongrass and place them inside the duck's cavity, add a tablespoon of coarse salt, cover with water in a pot, put the lid on, and boil over high heat.
Many streams are suitable for free-range black Muscovy duck farming. Illustrative photo: N.H.
When the water boils, remove the lid to skim off the scum; after boiling for about 10 minutes, flip the duck over to cook for another 10 minutes. Poke a chopstick into the duck thigh; if no pink liquid seeps out, the duck is fully cooked. Once cooked, lift the duck out, let it cool, and chop into bite-sized pieces. The duck broth can be used to cook canna vermicelli soup or rice porridge to accompany the meal, both deeply flavorful and naturally sweet.
Boiled duck. Illustrative photo: vaobepcungban.
When cooked, black Muscovy duck meat is brownish-dark with firm grain, releasing a distinctive aroma that makes it easy to savor the natural sweetness of the meat and the fragrances of ginger and lemongrass. Boiled black Muscovy duck is served with soy sauce and garlic, or ginger fish sauce mixed with finely chopped cilantro.
To prepare stir-fried black Muscovy duck (xao lan), skillfully debone the lean meat, slice it thinly, and marinate with lemongrass, chili, and salt for 15-20 minutes to let the seasonings absorb evenly. Heat cooking oil thoroughly in a pan, add minced lemongrass along with shallots and garlic until golden and fragrant, then add the black duck meat and stir-fry until firm and delightfully aromatic.
Stir-fried black Muscovy duck. Photo: quangninh.gov.vn.
When preparing dishes from Binh Lieu black Muscovy duck, locals always take the giblets to cook with local canna vermicelli following traditional methods. The recipe is very simple and rustic, yet the chewy crispness of the canna noodles combined with the sweetness of the duck giblets satisfies even the most discerning food connoisseurs.
Binh Lieu canna vermicelli. Photo: wyndhamhalong.
Amidst the rolling mountains and forests of northeastern Quang Ninh, culinary creations from Binh Lieu black Muscovy duck constantly captivate travelers who enjoy food-inspired journeys. Keep up with many helpful daily posts on the iVIVU blog to make your trip truly complete!
