Garlic Roasted Duck Recipe

(Vit Nuong Toi)

Ingredients : Serves 5

15 ml

100 ml

2 teaspoons

1 clove

150 g

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

Salt

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 220^oC/425^oF/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.