Vietnamese Ginger Braised Duck (Vịt Kho Gừng)

a pot of Vietnamese caramelized duck (vit kho gung).

No ratings yet

Vietnamese Ginger Braised Duck (Vịt Kho Gừng)

Vietnamese Ginger Braised Duck (Vịt Kho Gừng) is a comforting and flavorful dish that features tender, succulent duck infused with the warmth of ginger. This dish is often enjoyed with steamed rice, especially in colder weather, but can also be eaten year-round.

Prep Time15

Cook Time45

Total Time1

Course: Main Dish

Cuisine: Vietnamese

Keyword: braised duck legs, Vietnamese braised duck

Servings: people

Calories: 435kcal

Author: Sophie Pham

Ingredients

4 duck legs (about 2.4 lbs or 1.1kg)
4 teaspoons minced garlic
4 teaspoons minced shallots
⅓ cup julienned ginger (about 50-60g)
¼ teaspoon turmeric powder (optional)
black pepper
1 tablespoon cooking oil
1 tablespoon granulated sugar
1½ tablespoons fish sauce
1 tablespoon soy sauce
1 cup water

US Customary - Grams

Instructions

Trim off excess fat from the duck legs. Use sharp poultry shears to cut them into smaller pieces. For a simpler approach, start by separating the thighs from the drumsticks. Then cut the thighs in half along the bone to create more manageable portions.
Place the chopped duck legs in a mixing bowl. Add half of the garlic and shallots, 2 teaspoons ginger, turmeric powder and some black pepper. Toss well and set aside.
Place a pot over medium heat and once it is hot, add the cooking oil. Add the sugar and allow it to melt. The sugar will gradually become darker. Keep watching closely, until it has a dark caramel color - this may take up to 2 minutes.
Add the remaining ginger, shallots and garlic to the pot. Stir and sauté for about a minute until fragrant.
Add the chopped duck legs. You may slightly increase the heat if needed. Stir and cook until the outside is almost no longer pink. Then add the fish sauce and soy sauce. Keep stirring and cook for another 2-3 minutes.
Pour the water into the pot. You may use more or less water depending on the pot you use. Just make sure the water level is slightly below the meat. Bring it to a boil then lower the heat to a simmer.
Cover the pot with the lid slightly askew and braise for about 40 minutes or until the meat is tender to your liking. Half way through, you can taste the braising liquid and adjust seasonings to taste.
Stir occasionally and towards the end, if there is still too much liquid left, you can increase the heat to reduce it. Serve hot with rice.

Notes

We like to keep the ginger sauce on the savory side. You can add a bit of sugar or use fresh coconut juice as a braising liquid to achieve a sweeter flavor similar to Southern Vietnamese tastes.

Nutrition