Vietnamese Recipes & Cuisines (Poultry)

Garlic Roasted Duck Recipe

(Vit Nuong Toi)

Ingredients : Serves 5

15 ml

100 ml



2 teaspoons

1 clove


150 g

1/4 teaspoon

1/4 teaspoon

Nuoc Mam sauce

Red wine vinegar

Onion, chopped

Juniper berries, crushed

Fennel seeds

Garlic, crushed

Duck breast and wing portions

Plain yogurt


Black pepper

Watercress, to garnish

Method :
  • Mix the Nuoc Mam sauce, vinegar, onion, juniper, berries, fennel seeds and garlic thoroughly in a large bowl and rub well into the duck portions.

  • Cover the bowl with some kitchen film and leave in the refrigerator for 8 hours, turning occasionally.

  • Preheat the oven to 220oC/425oF/Gas Mark 7. Drain and reserve the marinade. Place the duck portions, skin side down, in an ovenproof dish. Put in the oven for 30 minutes, basting at least once.

  • Turn the duck portions over, baste and cook for a further 30 minutes, basting at least once. Switch off the oven but leave the duck in it.

  • Spoon 225ml of the marinade into a hot pan, cover and allow to simmer for at least 5 minutes. Strain, whisk in the yogurt and season with salt and black pepper to taste.

  • Serve the duck on a dish garnished with the watercress. The sauce is served in a bowl. If guests are not proficient with chopsticks, the duck should be chopped into bite-sized pieces.

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