Vietnamese Recipes

Ingredients

• 1.5 kg Duck

Marinate :

• 2 cloves Garlic, crushed and chopped
• 1 tablespoon Ginger, finely chopped
• 1/2 teaspoon Five spice powder
• 2 tablespoons Quick sweet chili sauce
• 1 tablespoon Groundnut oil

Ginger sauce :

• 750 ml Vegetable stock
• 1 Orange, cut into pieces
• 2 pieces Dried orange peel (optional)
• 125 g Fresh root ginger, sliced
• 2 tablespoons Palm or golden granulated sugar

Garnishing :

• 5 sprigs Spring onions, thinly sliced, for garnishing

Instructions

1. Prick the duck all over with a fork and place on a rack over a roasting tin.
2. Roast the duck in a preheated oven, 180oC (350oC), Gas Mark 4 for about 1 1/2 hours, until tender.
3. Meanwhile, make the marinade. Combine the garlic, ginger, five spice powder, chili sauce and groundnut oil in a bowl.
4. Allow the duck to cool and then cut in half down the backbone, using a cleaver or poultry shears.
5. Remove the ribs and backbone. Place the duck on a dish and cover it with the marinade. Cover and refrigerate overnight.
6. 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.
7. While the duck is roasting, simmer all the ingredients for the ginger sauce in a saucepan until reduced to about half.
8. Strain and return to the pan.
9. Serve the duck sprinkled with spring onions and with the sauce poured around it.

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Do you have a better Twice-Cooked Duck with Ginger Sauce (Thit Vit Voi Xot Gung) recipe?