Duck (Vit) is popular in Vietnam, where it is given an intense flavor by slow braising with a variety of oriental seeds and berries. Keep a lookout for them in Chinese supermarkets and herbalists. Stir-fried pak choi or water spinach and plain boiled rice are good accompaniments to this dish.

Ingredients:

4
2 tsp
2
5
4
4 cups
2-inch piece
21/2 cups
1/4 cup
1/2 cup
1 tbsp
2 tsp
4

duck portions
Chinese five spice powder
lemon grass stalk, bruised
garlic cloves, crushed
red shallots, chopped
dried shiitake mushrooms, soaked for 30 minutes
fresh ginger, peeled & cut into thick julienne
coconut water or chicken stock
dried medler berries or 3 cups Chinese red dates
dried black fungus, broken into pieces
fish sauce
cornstarch
scallions, each cut into four
salt and pepper
handful of mint sprigs, to serve

Method:

1. Season the duck portions with the five spice powder. Place the duck skin-side down in a very hot skillet or casserole to brown the skin. Add the lemon grass, garlic, shallots, mushrooms, and ginger to the skillet, then cover the duck with the coconut water or chicken stock. Cover the skillet and simmer very gently for 11/2 hours.

2. Remove the duck from the skillet and add the medlar berries or Chinese red dates, black fungus, and fish sauce, and season with salt and pepper to taste. Mix the cornstarch to a smooth paste with a little water and add to the skillet. Stirring constantly, bring the sauce to a boil and cook until thickened. Return the duck to the skillet and simmer gently for 30 minutes.
   

3. Add the scallions to the sauce and serve the duck with sprigs of fresh mint.

Serves 4