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

4 servings

Ingredients

QuantityIngredient
1poundsHo Chi Minh duck
Vegetable oil -- for frying
12Thin slices ginger root --
Peeled and shredded
tablespoonHot soy paste
tablespoonSweet soy paste OR hoisin
Sauce
OR hoisin sauce
teaspoonRice wine
tablespoonNuoc Mam sauce -- optional
1teaspoonFinely chopped garlic
1tablespoonChili oil
1teaspoonSugar
Salt
1cupChicken stock
1Green onion -- shredded
1Red chili peppers
(fresh, shredded, or dried,
Crumbled)
2teaspoonsCornstarch mixed with a
Little water
Salt
pinchFive-spice powder
½teaspoonFinely chopped ginger root
½teaspoonFinely chopped garlic
½teaspoonHot soy paste
1Oven-ready duck -- about 4-4
½Pounds
½cupHot water
3tablespoonsWine vinegar
tablespoonSugar
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