🇻🇳 Vietnam · Food
Duck Braised with Ginger
By eatmundo · August 4, 2026
🇻🇳 VNThis classic Vietnamese braise highlights the warmth of ginger paired with rich, succulent duck meat. The ginger cuts through the fattiness of the duck, creating a perfectly balanced and deeply savory aromatic sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 800g of duck meat (with skin) into medium-sized pieces, then blanch in boiling water for 3 minutes and drain.
- 2
Peel 100g of ginger and slice it into thin, elegant matchsticks.
- 3
Heat 1 tbsp oil in a heavy pot, then fry the minced shallots until golden and fragrant.
- 4
Add the duck pieces to the pot, searing until the skin is lightly browned and some fat has rendered out.
- 5
Stir in the ginger matchsticks, followed by 4 tbsp fish sauce and 2 tbsp sugar, tossing to ensure all pieces are coated.
- 6
Pour in enough water to cover half the duck meat, then bring to a gentle boil.
- 7
Lower the heat and simmer, covered, for 35 minutes until the duck is tender and the ginger has infused its spicy warmth throughout.
- 8
Remove the lid and increase the heat slightly for the final 5 minutes to thicken the sauce to a glossy syrup consistency.
Frequently Asked Questions
Can I use duck breast?+
Yes, but duck leg or thigh is better for braising as the meat remains juicy during the longer cooking process.
How do I remove the 'ducky' smell?+
Blanching the duck in boiling water with a small piece of ginger or a splash of rice wine before cooking is a traditional way to clean the meat.
What if the sauce is too salty?+
You can add a small amount of coconut water or plain water to dilute it, or increase the amount of sugar to balance the saltiness.
Is fresh ginger necessary?+
Yes, fresh ginger is essential for the bright, pungent heat required for this specific recipe; dried ginger will not provide the same profile.
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