Using Herbs and Spices

Vietnamese Recipes & Cuisines (Poultry)

Roast Duck Recipe

Ingredients : Serves 4-6

1

2 tablespoons

1-2 drops

 

Filling ingredients

2 tablespoons

2 cloves

1 stalk

4 tablespoons

3 teaspoons

1/2 teaspoon

500 ml

Medium-sized duck

Soy sauce

Red food coloring

 

 

Preserved soya beans (mashed)

Garlic (crushed)

Spring onion (scallion) minced

Soy sauce

Sugar

Cinnamon

Water

Method :
  • Clean and dry well the duck. Hang in a cool, airy place for 2 hours, till skin is dry. Meanwhile, mix well the filling ingredients and keep aside.

  • Rub duck, inside and outside, with soy sauce. Rub red coloring on skin.

  • Tie neck of duck tightly with twine. Place it, tied side up, in a large bowl. Pour 1 3/4 cups of the filling inside the duck cavity.

  • Secure opening with a skewer and some string so that liquid will not leak out.

  • Put duck on a rack over a pan containing several inches water. Place in a preheated moderate oven 200oC/400oF/Mark 6.

  • Roast 20 minutes, then pour off fat. Reduce heat to moderately slow 175oC/350oF/Mark 4 and roast till done, allowing 25 minutes per 500g.

  • During last 30 minutes of roasting, reduce heat to 150oC/300oF/Mark 2. Baste frequently with remaining filling.

  • Allow duck to cool slightly before draining the cooking juices into a bowl. Cut duck into bite-size pieces and dish up.

  • Strain and reheat cooking juices. Pour over duck.

  • Garnish and serve.

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