Pet Pha Lo (Stewed Duck) with Chile Dipping Sauce

Pet Pha Lo (Stewed Duck) with Chile Dipping Sauce
Photo by Scott Phillips


  • 1-½-inch piece cinnamon
  • 1 tsp. thinly sliced cilantro stems
  • 1 stalk celery, trimmed and cut into 3-inch lengths
  • 2 lb. duck legs (about 4), skin removed; rinsed in cold water
  • 5 cloves garlic, peeled and halved lengthwise
  • 2 oz. rock sugar or granulated sugar (scant 1/3 cup)
  • 1 Tbs. black peppercorns
  • + 12 more ingredients
    • 1 oz. dried shiitake mushrooms
    • 4 stalks lemongrass, bottoms and top 4 inches trimmed, outer layers discarded, and smashed with side of a chef's knife
    • 1 oz. ginger, peeled and thinly sliced
    • 1 cup white vinegar
    • 1 Tbs. cilantro stems, smashed with side of a chef's knife
    • 1 cup Thai thin white soy sauce
    • 3 oz. mild fresh yellow chiles, such as Fresnos, gueros, or Hungarian wax peppers, seeded and cut crosswise into ¼-inch slices (about 1 cup)
    • Scant 1/3 cup Thai black soy sauce
    • 4 bay leaves
    • 1 star anise
    • Kosher salt
    • 2 Tbs. granulated sugar

Put the shiitakes in a medium heatproof bowl and cover with 2 cups of boiling water. Soak until very soft, about 1 hour. Using a slotted spoon, transfer the mushrooms to a 5-1/2- to 6-quart pot. Slowly pour the soaking liquid through a fine sieve into the pot leaving any silt in the bowl. Add 5 ...

View full recipe at Fine Cooking


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