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Duck Braised with Ginger
Rate this recipeRich, tender duck soaked in bold seasoning, with the gentle heat of pepper and fresh ginger. A savory dish that's delicious with hot rice.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
45 minutes
Servings
3
Level
Medium
Ingredients
Duck
500 g
Ginger
30 g
Fish sauce
3 tablespoon
Sugar
1 teaspoon
Seasoning powder
1 teaspoon
Annatto oil
1 teaspoon
Implementation Steps
01
Rub the duck with a little crushed ginger to reduce the gamey smell. Chop the duck into bite-sized pieces.
02
Marinate the duck with 1 teaspoon of shallots + 1/2 tablespoon of minced ginger + 1/3 teaspoon of ground pepper + 1 teaspoon of annatto oil, and leave for 10 minutes to absorb the seasoning.
03
Heat a pan, add 1/2 teaspoon of cooking oil, then 1/2 teaspoon of finely chopped ginger and fry until fragrant. Add the duck and toss over high heat for 5-7 minutes to render some of the fat. When the meat firms up, add 2-3 tablespoons of fish sauce + 1 teaspoon of seasoning powder + 1 tablespoon of sugar and cook over medium heat for about 5 minutes.
04
Add enough water to just cover the meat and braise until the liquid reduces, adjusting the seasoning to taste. Keep braising until almost all the liquid has cooked off, then add the julienned ginger and turn off the heat.
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