Co Lung duck is a famous specialty of Thai people in Pu Luong, Thanh Hoa. This type of duck when processed does not have a bad smell, the meat is thick, firm, and low in fat.
Co Lung duck is a famous specialty of Thai people in Hieu village, Ba Thuoc district, Thanh Hoa province. This duck has short legs, a pregnant body, a large and narrow neck, a sparrow-like feather color, brown and black feathers, and a white round cavity around the neck.
Previously, this duck breed was often raised by the highland people in Ba Thuoc, around the village, in the Pu Luong nature reserve. They often live in small streams, ravines, eat corn, rice in rice fields or fish, shrimp, and small shrimp.
The year-round cool climate, clean water, abundant natural food have made Co Lung duck have a distinctive flavor. This type of duck eats very little fat, the meat is firm and fragrant, and there is no unpleasant odor.
Co Lung duck meat is one of the favorite dishes of tourists, not to be missed when coming to Pu Luong. The resorts, homestays or restaurants here often process boiled, roasted or grilled duck.
Mr. Lo Van Huyen, Head of Hieu village – one of the most famous tourist villages in Pu Luong, said that in recent years, people have raised more ducks to serve the needs of tourists. Ducks are sold out wherever they go, even there is a scarcity situation.
Similarly, people in Kho Muong village also raise a lot of Co Lung ducks to earn more money. This type of duck is usually raised for about 4 months and will be sold, with prices ranging from 100,000 to 150,000 VND/kg.
“The price of Co Lung duck is increasing because it is known by many people. It is not easy to buy a standard duck. Visitors need to find a reputable source or ask someone they know,” said the owner of a resort in Pu Luong.
With grilled duck, after cleaning the feathers and internal organs, Pu Luong people often marinate the duck with 10 different spices such as fish sauce, ginger, lemongrass, black pepper, mac Khen, forest doi seeds, and mac nectarine leaves. honey… Duck is marinated evenly, massage for 40-60 minutes.
The chef can stuff the leaves and spices and then sew it carefully to turn the duck on the brazier or can brake the belly, spread it horizontally so that when grilled, the duck is cooked quickly and evenly. At resorts and restaurants, ducks are often baked in an oven, earthenware or charcoal. At the homestay, visitors can join the locals to experience roasting ducks on a wood stove.
When grilled for 10-15 minutes, the meat is hunted again, the golden fat drops flowing into the kitchen, making the charcoal more red, the scent is fragrant. When the duck is cooked, the skin turns red-brown, dark brown.
The duck is cleverly cut into bite-sized pieces, placed on the mat, accompanied by herbs and dipping sauce. When eating, diners can roll a piece of duck with crispy skin on the outside, hot inside with basil, perilla, wild vegetables… and then dip it with a mixture of salt, finely ground mac Khen or soy sauce, chao.
If you want to feel more clearly the difference of Co Lung duck, you can order boiled duck. Unlike other duck breeds, this type of duck when boiled does not need to add spices to eliminate odors. The meat is fragrant, sweet and rich. The price of this specialty duck is about 400,000 – 500,000 VND / 2-3 people.
Pu Luong is about 170 km from Hanoi, located in Ba Thuoc and Quan Hoa districts, Thanh Hoa province. This place is favored by many tourists, favorably named “Small Sapa in the middle of Thanh” thanks to its fresh and cool climate, surrounded by large, peaceful and wild mountains
($1=24,000 VND)
Photo: Internet (Vinlove.net)