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Chicken, Turkey, Duck, etcDuck Recipes >  Braised Duck with Ginger


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Secrets of the Red Lantern (Vietnamese)
by Pauline Nguyen and Luke Nguyen
Serves 6

Vit Tiêm Gùng Hành
(Braised Duck With Ginger & Scallions)


• 6 duck legs (drumstick and thigh)
• 6 scallions, white part crushed, green part finely sliced
• 3 cloves garlic, crushed
• 3 tablespoons ground ginger
• 1/2 cup Asian fish sauce
• 2 tablespoons light soy sauce
• 2 tablespoons superfine sugar
• 4 cups vegetable oil
• 8 cups chicken stock


Wash the duck legs under cold water, pat dry with a paper towel, then place on a cutting board. Trim and discard the excess fat. Place the white part of the scallions, garlic, ginger, fish sauce, soy sauce, and sugar in a large bowl and mix well to dissolve the sugar. Cut the duck legs in half through the knee joint and place the pieces in the bowl. Mix well and marinate for 2 hours.

Remove the duck from the marinade (reserving it for later use) and dry the excess marinade off the duck with a paper towel. Put the oil into a wok over medium heat and fry the duck pieces for 3 to 5 minutes, until golden, then remove from the oil and place in a single layer in a large saucepan. Add the reserved marinade and cover the duck with the chicken stock by 3/4 inch. Bring to a boil, skim off excess oil and impurities, then decrease the heat to a slow simmer. Cook for 1 hour, or until the duck is easily pierced with a skewer.

Once cooked, place on a serving platter, garnish with the sliced scallion greens and serve with steamed jasmine rice.


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