Vietnamese Recipes & Cuisines (Poultry)

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

1/2 teaspoon

3 tablespoons

1 tablespoon

1 tablespoon

1 sprig


Garlic, crushed and chopped



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, 200oC (425oF), 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.

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