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Duck with Yogurt Sauce Recipe
(Vit Nuong Toi)
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This is a recipe that clearly shows the
French influence on Vietnamese cuisine. Ingredients :
Serves 4 |
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4
4
tablespoons
150 g
1/4
1/4
4
sprigs
Marinade :
1
tablespoon
100 ml
3
clove
1
12
2
teaspoons
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Duck legs
Water
Natural yogurt
Salt
Pepper
Watercress sprigs, for garnishing
Vietnamese fish sauce
Red rice vinegar
Garlic, crushed and chopped
Onion, finely chopped
Juniper berries, crushed
Fennel seeds
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Method :
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To make the marinade, mix together the
fish sauce, vinegar, garlic, onion, juniper berries and fennel seeds in
a bowl.
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Put the duck legs into the marinade, cover
and leave overnight in the refrigerator.
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Put the duck legs, skin side down, in a
roasting tin, reserving as much of the marinade as you can.
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Cook in a preheated oven, 220oC
(425oF), Gas Mark 7, for 30 minutes, basting occasionally,
then turn the duck over and roast for another 30 minutes, basting at
least once with the juices in the pan.
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Turn off the oven, but leave the duck in
it while you make the sauce.
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Spoon the marinade into a saucepan, add
the water and simmer until the onion is soft.
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Strain the sauce through a sieve into
another pan, pushing through as much onion as you can.
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Add the yogurt, season to taste with salt
and pepper and stir.
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Divide the sauce between 4 warmed plates
and serve the duck on it, with a little watercress on the side.
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