Vit Kho Gung (Braised Duck with Ginger)

Serves 6-8

recipe ingredient

  • 10cm/4in fresh ginger root, peeled and cut into thin strips
  • ¾ tbsp salt
  • 1 fresh duck (about 2 kg)
  • 2 tbsp oil
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 500ml/2 cups boiling water
  • 1 finger-length red chili, deseeded and sliced
  • 1 tsp ground white pepper
  • Sprigs of celery leaves, to garnish

recipe preparation methods

  1. Rub ½ of the ginger and the salt onto the duck.
  2. Set aside for 15 minutes, then rinse and drain.
  3. Cut the duck into 8 pieces.
  4. Heat the oil in a wok or large skillet over medium heat until hot.
  5. Pan-fry the duck pieces for about 7 minutes on each side, until browned.
  6. Remove from the heat and drain on paper towels.
  7. Drain off all but 1 tbsp of the oil in the wok.
  8. Reheat the oil over medium heat and stir-fry the remaining ginger for 1 to 2 minutes, until fragrant.
  9. Add the fried duck pieces and season with the fish sauce and sugar, then pour in the boiling water.
  10. Add the chili and pepper, mix well and simmer covered for about 30 minutes.
  11. Reduce the heat to low, simmer uncovered for another 30 minutes, stirring occasionally, until the duck pieces are tender, then remove from the heat.
  12. Transfer to a serving bowl and serve hot, garnished with celery leaves.

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