Roast duck

Roast duck

Vịt nưong

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

In Vietnam the ducks are usually prepared in street rotisseries over burning charcoal, which gives them a distinct smoky flavour. Instead of roasting the duck in the oven, you can cook it on a rotisserie for about 1 hour, if your barbecue has one.

This is a street food that people take home to eat with rice and steamed greens. We have also been known to make a risotto out of it.

Ingredients

Quantity Ingredient
1 x 2kg duck
2 star anise
1 cinnamon stick
1 teaspoon sichuan peppercorns
4 cloves
1/2 teaspoon ground ginger
1/2 teaspoon fennel seeds
3cm fresh ginger, roughly chopped
2 tablespoons fish sauce
1 tablespoon Annatto oil
1 tablespoon honey
2 teaspoons soy sauce
6 garlic cloves, roughly chopped
1 long red chilli, cut in half lengthways
4 spring onions, cut into thirds

Method

  1. Preheat the oven to 160°C.
  2. Meanwhile, remove the neck and giblets from the duck and cut off any excess fat. Wash the duck under cold running water, then pat dry with paper towel. Using your hand, carefully separate the duck skin from the flesh, taking care not to tear the skin, and leaving it still attached. Set the duck aside.
  3. Put the star anise, cinnamon stick, sichuan peppercorns, cloves, ground ginger and fennel seeds on a baking tray and mast for 5 minutes, or until fragrant. Transfer the spices to a mortar and grind together using a pestle. Stir in the chopped ginger, then rub the spices into the duck flesh under the skin, as well as inside the cavity.
  4. Refrigerate the duck overnight, without covering it. This allows the skin of the duck to dry out, which will help it become crisp during roasting.
  5. When you're ready to roast the duck, preheat the oven to 220°C.
  6. Combine the fish sauce, annatto oil, honey and soy sauce in a bowl. Rub the mixture into the duck skin and inside the cavity. Put the garlic, chilli and spring onion inside the duck and secure with a bamboo skewer.
  7. Place the duck on its side in a baking dish and roast for 30 minutes, basting with the pan juices. Turn the duck over onto the other side and roast for a further 30 minutes.
  8. Reduce the oven temperature to 200°C. Turn the duck breast side up, then roast for a final 20 minutes, or until the juices run clear when a skewer is inserted into the thigh.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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