Red chili pepper (fresh shredded or dried, crumbled)
Cornflour mixed with a little water
Vegetable oil for fying
Five spice powder
Finely chopped root ginger
Hot soya paste
Oven ready duck (about 1.75 - 2 kg)
Red food coloring
Make the Ho Chi Minh duck by mixing the
salt, five-spice powder, ginger, garlic and soya paste.
Put the mixture inside the duck's cavity
and sew up both ends.
Mix the remaining ingredients well and
brush over the entire surface with a pastry brush. Leave to dry on a
rack with the breast uppermost for 7 hours in a cool, dry place.
Preheat the oven to 200oC/400oF/Gas Mark
6. Put the rack together with the duck on a roasting tin and roast for 1
Reduce the heat if the skin begins to
burn. (Ideally, the duck should be roasted upright in the Oriental style
but most household ovens cannot accommodate an upright duck. Laying it
on its back is the next best thing).
Take the cooked duck meat off the bone in
as large pieces as possible and cut these into neat pieces about 1 x
2.5cm. Heat the oil in a wok until it starts smoking and stir fry the
duck pieces for a few minutes. Set these aside making sure to drain
Add the chicken stock to the wok. As soon
as it comes to the boil, reduce the heat and simmer, uncovered, for 5
minutes. Increase the heat, add the spring onions and chili and cook
fast for 1 minute, then stir in the cornflour.