Duck With Ginger Sauce (thit Vit Voi Xot Gung) - Pt. 2 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1993 Recipe: formatted by Olivia Liebermann RDSE68B on May, 1995.
Directions:
1. Make the Ho Chi Minh duck my mixing the salt, five-spice powder,
ginger, garlic, and soy paste. Put the mixture inside the ducks
cavity and sew up both ends. Mix the remaining ingredients well and
brush over the entire surface with a pastry brush. 2. Preheat the
oven to 400
. Put the rack together with the duck on a roasting pan
and roast for 1 hour. Reduce the heat if the skin begins to burn.
(Ideally, the duck should be roasted upright in the Oriental style
but most household ovens cannot acco 4. Empty and wipe the wok, heat
some more oil in it and stir-fry the ginger very briskly; add the soy
bean pastes, return the duck to the wok and stir in the rice wine,
Nuoc Mam sauce, if used, garlic, chili oil, sugar, and salt.
Stir-fry for a few more 5. Add the chicken stock to the wok. As soon
as it comes to a boil, reduce the heat and simmer, uncovered for 5
minutes. Increase the heat, add the green onions and chili and cook
fast for 1 minute, then stir in the cornstarch.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
See part 1 for ingredients.
Source from luhu.jp
ginger, garlic, and soy paste. Put the mixture inside the ducks
cavity and sew up both ends. Mix the remaining ingredients well and
brush over the entire surface with a pastry brush. 2. Preheat the
oven to 400
. Put the rack together with the duck on a roasting pan
and roast for 1 hour. Reduce the heat if the skin begins to burn.
(Ideally, the duck should be roasted upright in the Oriental style
but most household ovens cannot acco 4. Empty and wipe the wok, heat
some more oil in it and stir-fry the ginger very briskly; add the soy
bean pastes, return the duck to the wok and stir in the rice wine,
Nuoc Mam sauce, if used, garlic, chili oil, sugar, and salt.
Stir-fry for a few more 5. Add the chicken stock to the wok. As soon
as it comes to a boil, reduce the heat and simmer, uncovered for 5
minutes. Increase the heat, add the green onions and chili and cook
fast for 1 minute, then stir in the cornstarch.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
See part 1 for ingredients.
Source from luhu.jp