Vietnamese Recipes & Cuisines (Poultry)

Duck with Yogurt Sauce Recipe

(Vit Nuong Toi)

This is a recipe that clearly shows the French influence on Vietnamese cuisine.

Ingredients : Serves 4


4 tablespoons

150 g



4 sprigs


Marinade :

1 tablespoon

100 ml

3 clove



2 teaspoons

Duck legs


Natural yogurt



Watercress sprigs, for garnishing



Vietnamese fish sauce

Red rice vinegar

Garlic, crushed and chopped

Onion, finely chopped

Juniper berries, crushed

Fennel seeds

Method :
  • To make the marinade, mix together the fish sauce, vinegar, garlic, onion, juniper berries and fennel seeds in a bowl.

  • Put the duck legs into the marinade, cover and leave overnight in the refrigerator.

  • Put the duck legs, skin side down, in a roasting tin, reserving as much of the marinade as you can.

  • Cook in a preheated oven, 220oC (425oF), Gas Mark 7, for 30 minutes, basting occasionally, then turn the duck over and roast for another 30 minutes, basting at least once with the juices in the pan.

  • Turn off the oven, but leave the duck in it while you make the sauce.

  • Spoon the marinade into a saucepan, add the water and simmer until the onion is soft.

  • Strain the sauce through a sieve into another pan, pushing through as much onion as you can.

  • Add the yogurt, season to taste with salt and pepper and stir.

  • Divide the sauce between 4 warmed plates and serve the duck on it, with a little watercress on the side.

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