Duck with ginger sauce (thit vit voi xot gung) - pt. 1
4 servings
Ingredients
| Quantity | 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 |
| Sauce | ||
| 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 |
| Salt | ||
| 1 | cup | Chicken stock |
| 1 | Green onion -- shredded | |
| 1 | Red chili peppers | |
| (fresh, shredded, or dried, | ||
| Crumbled) | ||
| 2 | teaspoons | Cornstarch mixed with a |
| Little water | ||
| Salt | ||
| 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 | ||
Directions
HO CHI MIHN DUCK
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