Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Nuoc Mam sauce
OR light soy sauce
2/3 c Red wine vinegar
1 Onion -- chopped
12 Juniper berries, crushed
2 ts Fennel seeds
1 Clove garlic -- crushed
4 Duck breast and wing
Portions
5 oz Plain yogurt
Salt and black pepper
Watercress -- to garnish

1. Mix the Nuoc Mam sauce, vinegar, onion, juniper berries, fennel
seeds, and garlic thoroughly in a large bowl and rub well into the
duck portions.
Cover the bowl with some plastic wrap and leave in a refrigerator
for 8 hours, turning occasionally. 2. Preheat the oven to 425°. Drain
and reserve the marinade. Place the duck portions, skin side down,
in an ovenproof dish. Put in the oven for 30 minutes, basting at
least once. Turn the duck portions over, baste and cook for a further
30 minutes, ba 3. Spoon 1 cup of the marinade into a hot pan, cover
and allow to simmer for at least 5 minutes. Strain, whisk in the
yogurt and season with salt and black pepper to taste. 4. Serve the
duck on a dish garnished with the watercress. The sauce is served in
a bowl. If guests are not proficient with chopsticks, the duck should
be chopped into bite-sized pieces.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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