Duck-With-Ginger-Sauce-Thit-Vit-Voi-Xot-Gung-Pt-1

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Servings: 4 Difficulty: Intermediate
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A savory, aromatic dish featuring tender duck simmered in a fragrant ginger and soy reduction
Duck With Ginger Sauce (Thit Vit Voi Xot Gung - Pt. 1 recipe image

This classic Vietnamese dish showcases tender duck meat bathed in a robust, aromatic sauce. The key players are fresh ginger, garlic, and a balance of salty nuoc mam with sweet hoisin or sweet soy paste. The result is a glossy, savory glaze that clings to every bite, offering a perfect harmony of pungent, sweet, and umami flavors. It’s an excellent choice for family dinners or special gatherings where you want to impress with bold, home-style flavors. The ginger cuts through the richness of the duck, making it satisfying yet refreshing. Serve over steamed rice to soak up every drop of the delicious sauce.

Duck With Ginger Sauce (Thit Vit Voi Xot Gung - Pt. 1 recipe image
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Duck-With-Ginger-Sauce-Thit-Vit-Voi-Xot-Gung-Pt-1

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 187.3

Description

This classic Vietnamese dish showcases tender duck meat bathed in a robust, aromatic sauce. The key players are fresh ginger, garlic, and a balance of salty nuoc mam with sweet hoisin or sweet soy paste. The result is a glossy, savory glaze that clings to every bite, offering a perfect harmony of pungent, sweet, and umami flavors. It&# 226;ÂÂs an excellent choice for family dinners or special gatherings where you want to impress with bold, home-style flavors. The ginger cuts through the richness of the duck, making it satisfying yet refreshing. Serve over steamed rice to soak up every drop of the delicious sauce.

Ingredients

Directions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Pat the duck pieces dry and sear them in the hot oil until golden brown on all sides, about 3-4 minutes per side.
  3. Remove duck from the pan and set aside on a plate.
  4. Reduce heat to medium. Add the shredded ginger and minced garlic to the remaining oil, stirring constantly for 30 seconds until fragrant but not browned.
  5. Pour in the rice wine to deglaze the pan, scraping up any browned bits from the bottom.
  6. Add the chicken stock, hot soy paste, sweet soy paste (or hoisin), nuoc mam, sugar, and salt. Stir to combine.
  7. Return the duck to the pan, submerging it in the sauce. Cover and simmer gently for 10-12 minutes until the duck is tender.
  8. Uncover and increase heat to medium-high. Let the sauce reduce slightly until it begins to thicken.
  9. Stir in the cornstarch mixed with water, simmering for 1-2 minutes until the sauce is glossy and thickened.
  10. Stir in the chili oil, shredded green onions, and chili peppers.
  11. Transfer to a serving dish and serve immediately over steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 187.3kcal
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 1.1g6%
Cholesterol 96.5mg33%
Sodium 84.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 35.2g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: duck, ginger, vietnamese, thit vit, xot gung, ginger sauce, hoisin, nuoc mam, soy paste, garlic, chili oil, asian cuisine, main course, braised duck, rice wine, chicken stock, green onion, cornstarch slurry
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