Duck Stir-Fried with Mac Mat Leaves

Method

1. 1 Gently crush half of the mac mat leaves and marinate them with the chopped duck pieces in fish sauce for 30 minutes.
2. 2 Fry the duck skin-side down in a dry pan for 8 minutes to allow the fat under the skin to render out.
3. 3 Sauté the duck in its own fat for another 10 minutes until golden brown.
4. 4 Pour in 120 ml of water and simmer for 8 minutes until the meat is tender and the sauce coats it.
5. 5 Add the remaining mac mat leaves and turn off the heat immediately.
6. 6 The leaves of the mac mat plant turn bitter if exposed to heat for too long; the remaining heat of the pan is enough to bring out their aroma.