Duck with Ginger Sauce Recipe

(Thit Vit Voi Xot Gung)

Ingredients : Serves 4

450 g

12

22 ml

22 ml

8 ml

22 ml

1 teaspoon

1 tablespoon

1 teaspoon

1/4 teaspoon

225 ml

1

1

2 teaspoons

Ho Chi Minh Duck

1/4 teaspoon

A pinch of

1/2 teaspoon

1/2 teaspoon

1

100 ml

45 ml

15 g

Ho Chi Minh duck

Thin slices root ginger, peeled and shredded

Hot soya paste

Sweet soya paste or hoisin sauce

Rice wine

Nuoc Mam sauce (optional)

Finely chopped garlic

Chili oil

Sugar

Salt

Chicken stock

Spring onion, shredded

Red chili pepper (fresh shredded or dried, crumbled)

Cornflour mixed with a little water

Vegetable oil for fying

Salt

Five spice powder

Finely chopped root ginger

Hot soya paste

Oven ready duck (about 1.75 - 2 kg)

Hot water

Wine vinegar

Sugar

Red food coloring

• Make the Ho Chi Minh duck by mixing the salt, five-spice powder, ginger, garlic and soya paste.

• Put the mixture inside the duck's cavity and sew up both ends.

• Mix the remaining ingredients well and brush over the entire surface with a pastry brush. Leave to dry on a rack with the breast uppermost for 7 hours in a cool, dry place.

• Preheat the oven to 200oC/400oF/Gas Mark 6. Put the rack together with the duck on a roasting tin and roast for 1 hour.

• Reduce the heat if the skin begins to burn. (Ideally, the duck should be roasted upright in the Oriental style but most household ovens cannot accommodate an upright duck. Laying it on its back is the next best thing).

• Take the cooked duck meat off the bone in as large pieces as possible and cut these into neat pieces about 1 x 2.5cm. Heat the oil in a wok until it starts smoking and stir fry the duck pieces for a few minutes. Set these aside making sure to drain well.

• Add the chicken stock to the wok. As soon as it comes to the boil, reduce the heat and simmer, uncovered, for 5 minutes. Increase the heat, add the spring onions and chili and cook fast for 1 minute, then stir in the cornflour.