Duck with ginger sauce (thit vit voi xot gung) - pt. 1

Yield: 4 servings

Measure Ingredient
1 pounds Ho Chi Minh duck
Vegetable oil -- for frying
12 Thin slices ginger root --
Peeled and shredded
1½ tablespoon Hot soy paste
1½ tablespoon Sweet soy paste OR hoisin
OR hoisin sauce
1½ teaspoon Rice wine
1½ tablespoon Nuoc Mam sauce -- optional
1 teaspoon Finely chopped garlic
1 tablespoon Chili oil
1 teaspoon Sugar
1 cup Chicken stock
1 Green onion -- shredded
1 Red chili peppers
(fresh, shredded, or dried,
2 teaspoons Cornstarch mixed with a
Little water
pinch Five-spice powder
½ teaspoon Finely chopped ginger root
½ teaspoon Finely chopped garlic
½ teaspoon Hot soy paste
1 Oven-ready duck -- about 4-4
½ Pounds
½ cup Hot water
3 tablespoons Wine vinegar
1½ tablespoon Sugar
Red food coloring


See part 2 for directions.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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