Co Lung duck Vịt Cổ Lũng
Cổ Lũng duck is the valley’s own breed, raised along the streams around Bản Hiêu, and its meat is fragrant, firm, and low in fat. Order it boiled, grilled, or roasted, and dip the boiled bird in chẩm chéo.
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Search on KlookWhy it matters
The breed has a long history at Bản Hiêu and is raised along the Nậm Bá, Pù Luông, and Pha Lé streams on chopped wild banana, corn, paddy rice, and small stream animals. The birds have short legs, a round body, a short thick neck, and a white ring at the throat. One VnExpress account (18 Jun 2023) calls the feathers brown mixed with black; another (3 Jul 2023) calls them sparrow-colored.
Texture
Firm, thick meat with little fat and no gamey smell. Roasted, the skin turns crisp and a deep brown close to honey.
Taste
Even boiled, the meat is sweet, fragrant, and firm.
How to enjoy it
Boiled, grilled, roasted, or cooked as xáo. Dip boiled duck in chẩm chéo, the mắc khén and chili sauce of the valley.
Locals also eat it with a dip of pounded duck liver, salt, and mắc khén, or with chili-lime salt, and add a little fried garlic to the chẩm chéo.
In June 2023 the head of Bản Hiêu quoted 100,000–150,000 đồng a kilogram for a live bird, and about 200,000–350,000 đồng for a cooked bird of about 1.2–2 kg.
Where to try it
Bản Hiêu and the stilt-house meal across xã Cổ Lũng, at homestays and resorts.