Stewed duck with ginger

I am not sure if you are suprised to see a bowl full of duck bone pieces like this one. For Vietnamese people, it is very comment to cut the whole duck into medium chunks and stewed them until the meat an the bones become very tender, even to be able to chew the bone. After long time of simmering over low heat, the good substances from the bones and the duck meat will be extracted and released to the broth, while the meats become very tasty as the fish sauce and ginger flavor have been absorbed inside.

Yes, it is very simple. The secret here is fish sauce and ginger. This dish is a good way of using up the left-over bone parts of the duck such as the wings, the neck, the feet, and the bones after you fillet the ducks. This dish offers a very inviting flavor. More importantly, it is very easy to make.

Ingredients:

- 1kg duck, cut into medium chunks (you may use any part of the duck)

- 3 tbs white rice wine

- 100g fresh ginger, crushed

- 3 tbs fish sauce

- ground black pepper, to serve

Cooking:

- Wash the duck pieces well.

- Combine the rice wine and ginger, then scrub the duck with this mixture until all the pieces are thoroughly coated.

- Place the duck into a saucepan or a simmering pot, add the fish sauce, bring to a boil, then reduce the heat to low and simmer for one and half an hour, or until the pieces are tender. Stir occasionally. (The water will be extracted from the duck pieces slowly. Then if the water reduces too fast, you may need to add a little more water a time).

- Sprinkle with pepper, to serve.