How to Make Vietnamese Roast Duck Cooking Asian Recipe Cuisine

Vietnam Roast Duck

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 duck, about 5 lb.

3 oz. fresh ginger, peeled and roughly chopped and lightly crushed

4 garlic cloves, peeled and crushed

1 lemon grass stalk, halved and bruised

4 spring onions, halved and crushed

MARINADE:

3 fl oz. nuoc mam

2 tbsp soy sauce

2 tbsp honey

1 tbsp five spice powder

1 tsp ground ginger


Directions:

In a bowl, beat the ingredients for the marinade together until well blended. Rub the skin of the duck lightly to loosen it, until you can get your fingers between the skin and meat.

Rub the marinade all over the duck, inside its skin and out and place duck on a rack over a tray and put in the refrigerator for 24 hours. 

Preheat the over to 425F. Stuff the ginger, garlic, lemongrass and spring onions into the duck's cavity and tie the legs with string. Using a bamboo or metal skewer, poke holes in the skin including the legs.

Place the duck, breast side down, on a rack over a roasting pan and cook it in the over for 45 minutes, basting from time to time with the juices in the pan.

After 45 minutes, turn the duck over so that it is breast side up. Baste it generously and return it to the oven for a further 45 minutes, basting it every 15 minutes. The duck is ready once the juices run clear.


Serve immediately, pulling at the skin and meat with the fingers rather than neatly carving it. Serve with ginger dipping sauce, pickled vegetables and salad leaves for wrapping. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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