Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, marinate 2 pounds of duck pieces with 2 tablespoons of fish sauce, 1 tablespoon of palm sugar, and 1 tablespoon of minced ginger for at least 30 minutes at room temperature.

2. 2

   Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat, then brown the marinated duck pieces on all sides for 5-7 minutes until golden, removing them to a plate.

3. 3

   Reduce heat to medium, add the sliced 1 large shallot, remaining 1 tablespoon of minced ginger, and 4 minced garlic cloves to the pot, sautéing for 2-3 minutes until fragrant.

4. 4

   Return the browned duck to the pot, add 4 cups of fresh coconut water, 1 tablespoon of fish sauce, 1 tablespoon of palm sugar, 2 star anise pods, and 1 cinnamon stick, bringing the mixture to a gentle boil.

5. 5

   Reduce heat to low, add 4 ounces of rehydrated shiitake mushrooms, cover the pot, and simmer for 60-75 minutes, or until the duck is tender and the sauce has slightly thickened.

6. 6

   Skim any excess fat from the surface, taste the sauce, and adjust seasoning if needed with additional fish sauce or palm sugar.

7. 7

   Ladle the Vit Kho Nuoc Dua Gung into serving bowls and garnish each with chopped 2 sprigs of fresh scallions before serving hot with steamed jasmine rice.