Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 3 liters of water, 60 grams of sliced fresh ginger, 50 grams of sliced fresh galangal, 3 bruised and chopped stalks of lemongrass, 8 bruised kaffir lime leaves, 4 smashed cloves of garlic, 2 halved shallots, 2 star anise pods, and 1 cinnamon stick in a large pot.

2. 2

   Bring the mixture to a gentle simmer over medium heat, then carefully submerge 1.5 kilograms of a whole duck into the simmering aromatic liquid, ensuring it is fully covered.

3. 3

   Reduce the heat to low and maintain a gentle poach for 1 hour and 30 minutes, or until the duck is very tender, then remove the duck from the pot and let it rest on a cutting board for 15 minutes.

4. 4

   Discard the skin and bones from the duck, and then shred or slice the duck meat into bite-sized pieces.

5. 5

   Strain 1 liter of the poaching liquid into a clean saucepan, discarding the solids, and bring it to a simmer, then stir in 60 milliliters of fish sauce, 30 grams of grated palm sugar, and 5 grams of salt, and continue simmering for 10 minutes until the liquid slightly reduces and the flavors meld.

6. 6

   In a large bowl, combine 100 grams of fresh mint leaves, 100 grams of fresh basil leaves, 50 grams of fresh cilantro leaves, and 100 grams of fresh bean sprouts.

7. 7

   Arrange the shredded or sliced duck meat onto serving plates, spoon over the warm, reduced poaching liquid, and generously top with the fresh herb and bean sprout salad, serving with a wedge of 1 lime for an optional squeeze.