Twice-Cooked Duck with Ginger Sauce Recipe

(Thit Vit Voi Xot Gung)

Ingredients : Serves 4

1.5 kg

Marinate :

2 cloves

1 tablespoon

1/2 teaspoon

2 tablespoons

1 tablespoon

Ginger sauce :

750 ml

1

2 pieces

125 g

2 tablespoons

Garnishing :-

5 sprigs

Duck

Garlic, crushed and chopped

Ginger, finely chopped

Five spice powder

Quick sweet chili sauce

Groundnut oil

Vegetable stock

Orange, cut into pieces

Dried orange peel (optional)

Fresh root ginger, sliced

Palm or golden granulated sugar

Spring onions, thinly sliced, for garnishing

• Prick the duck all over with a fork and place on a rack over a roasting tin.

• Roast the duck in a preheated oven, 180^oC (350^oC), Gas Mark 4 for about 1 1/2 hours, until tender.

• Meanwhile, make the marinade. Combine the garlic, ginger, five spice powder, chili sauce and groundnut oil in a bowl.

• Allow the duck to cool and then cut in half down the backbone, using a cleaver or poultry shears.

• Remove the ribs and backbone. Place the duck on a dish and cover it with the marinade. Cover and refrigerate overnight.

• Put the duck, skin side up, on a wire rack over a roasting tin. Roast, uncovered in a preheated oven, 200^oC (400^oF), Gas Mark 6, for about 35 minutes until the skin is crisp.

• While the duck is roasting, simmer all the ingredients for the ginger sauce in a saucepan until reduced to about half.

• Strain and return to the pan.

• Serve the duck sprinkled with spring onions and with the sauce poured around it.