Co Lung duck, also known as Quoc Thanh duck, Muong Khoi duck, is a native duck variety originating from Co Lung commune, Ba Thuoc district (old), Western Thanh Hoa province.
The place with the most Co Lung ducks in Thanh Hoa is mainly located in Pu Luong nature reserve, between the mountains of Nam Ba, Nam Muoi, Pha Le, Pu Luong with a cool climate all year round and fresh streams.
This duck breed has small bones, lean meat, little fat, and deliciousness that is hard to compare with any other type of duck. Co Lung duck meat is not only famous for its delicious meat, but also has the un noticeable and foul smell like ducks raised in other lands.
Such a good quality of meat is because ducks are raised on streams to make a living from clean water flowing down the rocky mountains.
With the cool climate in Pu Luong, in the morning people release ducks into the stream to earn their own food, in the evening they feed them corn, rice, and cassava, so the meat is very firm and delicious. Thanks to this flexible living environment and farming method, Co Lung ducks like to live cleanly, often swim to find relatives, creating very good disease resistance.
This is a rare native duck variety, and also brings high economic value, each kg of meat sold on the market is from 100,000 - 150,000 VND (processed meat can be sold at a higher price).
In order to preserve Co Lung ducks, in recent years, local people have restored and developed the duck breed. Nowadays, many households have expanded the scale of Co Lung duck farming with the concentrated farm model.
Gradually, Co Lung duck has become a popular delicious dish and a specialty of Pu Luong. Ms. Thanh Huyen and Nguyen Bich (Hanoi) recently traveled to Ban Don and Pu Luong at the end of August, sharing: "Co Lung steak is delicious, the meat retains its sweet, fragrant and soft taste, it is easy to eat, dipping in cross-shaped or garlic and chili oil is very delicious".
Co Lung meat can be prepared in many ways such as grilling leaves with yellow honey, boiling, steaming, etc. Before processing duck meat, it is always processed cleanly by steaming boiling water to clean the fur and internal organs.
If boiling and steaming is a simple preparation method, the grilled duck dish has more seasoning and filling with yellow leaves before being grilled on charcoal or grilled. After grilling, the soft, wet meat inside, the brittle skin on the outside has the aroma of the scent of mountain and forest spices such as macadamia, wild Doi seeds, macadamia.
Tourists coming to Pu Luong in need can order, or enjoy right at local restaurants, resort restaurants or homestays.
