Vit Kho Gung (Ginger-Braised Duck Legs)
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Ingredients
- 4 duck legs
- 40 g fresh ginger
- 2 tbsp fish sauce
- 2 tbsp caster sugar
- 2 shallots
- 2 garlic cloves
- 2 spring onions
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 836 kcal
- Protein
- 41.8 g
- Carbohydrate
- 73.6 g
- of which sugars
- 8.3 g
- Fat
- 40.8 g
- of which saturates
- 13.2 g
- Fibre
- 1.9 g
- Salt
- 2.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the caster sugar in a large pot until it turns a deep amber caramel.
- 2
Add the fish sauce and 250ml water, then stir in the chopped shallots, garlic and ginger cut into matchsticks.
- 3
Add the duck legs, skin-side up, cover and simmer for 45 minutes, turning once, until tender and cooked through with no pink remaining.
- 4
Uncover and simmer for 10 more minutes to reduce the sauce.
- 5
Cook the jasmine rice according to the pack. Scatter the duck with spring onions and serve with the rice.
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