Chef JR Royol cooks ‘Boiled Duck with Sawtooth Coriander’ | Farm To Table - video Dailymotion

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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

Transcript

00:00We saw this dish when we went to Vietnam.

00:04It's a very straightforward dish

00:07where they boil the pork

00:11and then they wrap it with coriander.

00:15You just eat it as is.

00:17While we were walking here,

00:18we felt that we could see their sawtooth coriander.

00:24They also have Vietnamese coriander here in Paso.

00:27So I thought it would be a good combination

00:29while it's still being boiled.

00:32We'll make Boiled Duck with Coriander.

00:38We'll just fabricate our duck.

00:42Cutting it into small portions.

00:44Bite-sized.

00:49Once we portioned our duck,

00:52we'll season the broth where we'll tenderize it.

00:55Prepare the ginger,

00:58garlic,

01:00and leeks.

01:06We have stock here.

01:08Add the aromatics.

01:18Add the meat.

01:22Season with fish sauce.

01:25And salt.

01:28Our process is done.

01:30Let's cover it.

01:32We'll tenderize it for more or less close to 2 hours

01:36because it's a free range

01:39and our duck is more than a year old.

01:42That's how long it'll take to get the consistency we want.

01:46After that,

01:47we can plate it.

01:48But while we tenderize it,

01:50let's prepare our coriander dressing.

01:55This is our sawtooth coriander.

01:58Sawtooth is like a vine.

02:01You can see the leaves.

02:03Mostly,

02:04you would want to use the younger leaves here.

02:08But if it's a bit old

02:12or the leaves you'll use are mature,

02:15you can just remove the one at the back.

02:19It's a bit hard.

02:22It smells like

02:24sawtooth coriander.

02:26But compared to the sawtooth we know,

02:29it has a more tame flavor.

02:32And it has a more woody flavor.

02:36This is Vietnamese coriander.

02:38It's like mint or

02:40actually, it's also like basil.

02:46It tastes

02:49less like sawtooth.

02:54But it has a spiciness

02:57that you'll taste.

02:58It's like it's stinging your tongue.

03:02Which is delicious when it's already cooked.

03:06I would prefer if you're going to make it fresh,

03:09this or the sawtooth we know.

03:11But this, definitely,

03:13you can add it for more flavor.

03:17This is what they usually use in Pho,

03:20in Vietnamese cuisine,

03:23and in other Asian dishes.

03:26We've let our duck tenderize for 2 hours.

03:29Perfect time to prepare our dressing.

03:33So we have here the leaves of our sawtooth coriander.

03:37We'll just finely chop it.

03:48So this is our Vietnamese coriander.

04:05I'm just going to add a chili.

04:10We also have calamansi juice,

04:13fish sauce,

04:16and pepper.

04:20Let's check on our duck.

04:28Let's check on the consistency,

04:30if it's ready.

04:32We can see that the meat is separating from the bones.

04:37Before we toss our duck,

04:39I'm just going to get the yellowish part.

04:43There, we can see that.

04:45That's the fat or oil of our duck.

04:48We'll just add it.

04:52I mean, this is optional.

04:54But if it's farm-raised,

04:57and the food is good,

04:59and the duck is taken care of,

05:01we don't want to waste those flavors.

05:13You

Chef JR Royol cooks ‘Boiled Duck with Sawtooth Coriander’ | Farm To Table

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