Classic Vietnamese flavours, lots of ginger and a little chilli make this braised duck truly tasty.
Use duck legs, thighs or wings for this recipe. Start by browning 6 pieces of duck in some hot oil for a few minutes. Slice a generous amount of ginger into fine slivers and add it to the duck pieces. Continue to fry until the ginger is fragrant. Now add 1½ cups of hot duck or chicken stock, 3 teaspoons of oyster sauce, 2 teaspoons of Thai fish sauce and 1-2 teaspoons of Sriracha chilli sauce. Bring to a simmer and allow to cook uncovered over low heat for 1-1½ hours, checking occasionally to make sure there is still enough liquid. When there is hardly any liquid remaining and the duck is tender and falling from the bone, add some finely shredded carrot, green beans and cabbage. Cook for a further 5 minutes until the vegetables are just cooked. Serve with steamed rice.
michelle picker cooks 