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Twice-Cooked Duck with Ginger Sauce Recipe
(Thit Vit Voi Xot Gung)
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Ingredients :
Serves 4 |
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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
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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
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Method :
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Prick the duck all over with a fork and
place on a rack over a roasting tin.
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Roast the duck in a preheated oven, 180oC
(350oC), Gas Mark 4 for about 1 1/2 hours, until tender.
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Meanwhile, make the marinade. Combine the
garlic, ginger, five spice powder, chili sauce and groundnut oil in a
bowl.
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Allow the duck to cool and then cut in
half down the backbone, using a cleaver or poultry shears.
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Remove the ribs and backbone. Place the
duck on a dish and cover it with the marinade. Cover and refrigerate
overnight.
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Put the duck, skin side up, on a wire rack
over a roasting tin. Roast, uncovered in a preheated oven, 200oC
(400oF), Gas Mark 6, for about 35 minutes until the skin is
crisp.
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While the duck is roasting, simmer all the
ingredients for the ginger sauce in a saucepan until reduced to about
half.
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Strain and return to the pan.
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Serve the duck sprinkled with spring
onions and with the sauce poured around it.
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