Vietnamese Roast Duck Recipe

(Vit Quay)

In order to achieve nice crisp skin, the duck needs to be dry. You could spend a few minutes, while you are heating the oven, blow drying it with a hairdryer.

Ingredients : Serves 4

1.5 kg

6 cloves

1 teaspoon

1/2 teaspoon

3 tablespoons

1 tablespoon

1 sprig

Duck

Garlic, crushed and chopped

Pepper

Salt

Five spice powder

Dark soy sauce

Sesame oil

Chinese rice wine

Spring onions (scallions), for garnishing

Method :

Place the duck in a shallow roasting tin and prick it several times with a fork, to allow the fat to escape.
Pound all the remaining ingredients together in a mortar and rub this marinade into the duck, making sure every inch is covered.
Pour some into the cavity as well, then refrigerate, uncovered, for at least 8 hours.
Roast the duck in a preheated oven, 200^oC (425^oF), Gas Mark 7, for about 1 1/2 hours, until dark brown and crispy.
Pour off the fat from the tin during the roasting time.
Allow the duck to cool down at bit, then cut it in half, through the backbone, using a cleaver or poultry shears.
Chop the breast into 5-6 slices, and joint the legs.
Serve each piece of duck with some crispy skin and rice.
Garnish with spring onion slices.