Photograph of the finished Duck Braised with Pickled Young Ginger

Vietnam · Vịt kho dưa gừng non

Duck Braised with Pickled Young Ginger

1 hr 40 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 3.7 lb
  • Photograph of Young ginger Young ginger 14.1 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Shallots Shallots 2
  • Photograph of Oil Oil ½ cup
  • Photograph of Chilli Chilli 12
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice young ginger thinly, then toss with salt for 20 minutes and squeeze out the excess water.
  2. 2 Soak ginger slices in a vinegar and sugar mixture for 40 minutes to make pickled ginger.
  3. 3 Young ginger is essential for making pickles; old ginger slices are tough, fibrous, and too spicy to eat.
  4. 4 Rub salt and ginger onto the chopped duck pieces, then rinse and fry skin-down for 8 minutes.
  5. 5 Caramelize the sugar, then simmer the duck over low heat for 45 minutes with just enough water to cover it.
  6. 6 Add the pickled cucumber and a little of the soaking liquid during the last 10 minutes, then simmer until reduced and sprinkle with chili and green onions.

With an appliance

  • Pressure cooker 55 min

    Replace step 5: high-pressure storage for 15 minutes, then release the pressure naturally; add the pickled ginger after opening the lid.

Start cooking