Ingredients

• 4 fresh young bamboo shoots, sliced lengthwise
• 2 whole chickens
• 2 chicken carcasses
• 4 cups chicken broth
• 4 yellow onions, 1 whole, 3 chopped
• 2 shallots, sliced
• 1 (3-inch) chunk fresh ginger, sliced
• 1/4 cup canola oil (or any neutral oil)
• 1 (1-inch) chunk rock sugar
• 1 package dried thick rice vermicelli noodles
• 2 teaspoons mushroom seasoning salt
• 1 tablespoon salt
• 1 chunk daikon turnip, peeled
• 1/2 cup Chinese cabbage, shredded
• 1 cup bean sprouts
• 6 sprigs Vietnamese mint
• 6 sprigs Thai basil
• 3 sprigs rau răm
• 3 sprigs ngò gai
• 4 red Thai bird chiles, finely chopped
• 3 limes, cut into wedges
• 3 tablespoons cilantro, finely chopped
• 2 green onions, thinly sliced
• 1 white onion (milder in flavor), thinly sliced
• 1 tablespoon sugar
• 1 tablespoon white vinegar
• black pepper
• 2 jalapeño peppers, sliced
• 5 tablespoons chili garlic sauce, or Sriracha
• 1 cup nước mắm dipping sauce

Instructions

1. Fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Add the rice vermicelli noodles. Wait for the water to come back to a boil (about 1-2 minutes) then lower the heat to medium-low for about 8 minutes. Drain the liquid. Rinse the noodles. Set the noodles aside.
2. Heat about 1 inch of canola oil in a skillet. Fry 3 onions and shallots in the oil, stirring frequently to prevent the onions from burning until the color is evenly golden brown. Drain on paper towels. Set aside.
3. Bring about 7 quarts of water to a boil. Add the sliced ginger, fried onions and shallots. Add the 2 whole chickens and chicken carcasses to the onion broth. Cook for about 10-12 minutes. Remove the whole chickens from the pot. Let them cool a bit until you can handle them without discomfort. Make several deep diagonal incisions throughout the birds’ flesh. Place the chickens back in the broth. Add the daikon, whole onion, rock sugar and mushroom seasoning salt. Bring to one more boil and simmer for another 30 minutes until the whole onion and daikon are soft and tender. Sprinkle freshly ground black pepper to taste.
4. Season with salt. Bring back to a boil, then immediately lower the heat to a gentle boil. Cook for another 10-12 minutes. Remove the chickens and shred the meat. Set the meat aside on a platter.

In a different deep saucepan, bring about 1 quart of the chicken broth to a boil. Add the sliced bamboo shoots and cook until tender (about 10-15 minutes).

5. Be organized. Line up 8 large bowls. Place some vermicelli noodles, chopped white onion, shredded cabbage, green onions, bean sprouts, cilantro and the other Vietnamese herbs in each bowl. Add the boiled, drained rice noodles, following with the boiling broth with sliced bamboo shoots. Top with shredded chicken.
6. Serve with chili garlic sauce, Thai basil, mint, jalapeno peppers and the bird chiles. Drizzle some nước mắm to the broth to finish.

Ingredients

• 1.5 kg Duck
• 6 cloves Garlic, crushed and chopped
• 1 teaspoon Pepper
• 1/2 teaspoon Salt
• 1/2 teaspoon Five spice powder
• 3 tablespoons Dark soy sauce
• 1 tablespoon Sesame oil
• 1 tablespoon Chinese rice wine

1 sprig Spring onions (scallions), for garnishing

Instructions

1. Place the duck in a shallow roasting tin and prick it several times with a fork, to allow the fat to escape.
2. Pound all the remaining ingredients together in a mortar and rub this marinade into the duck, making sure every inch is covered.
3. Pour some into the cavity as well, then refrigerate, uncovered, for at least 8 hours.
4. Roast the duck in a preheated oven, 200oC (425oF), Gas Mark 7, for about 1 1/2 hours, until dark brown and crispy.
5. Pour off the fat from the tin during the roasting time.
6. Allow the duck to cool down at bit, then cut it in half, through the backbone, using a cleaver or poultry shears.
7. Chop the breast into 5-6 slices, and joint the legs.
8. Serve each piece of duck with some crispy skin and rice.
9. Garnish with spring onion slices.

Ingredients

• 1.5 kg Duck

Marinate :

• 2 cloves Garlic, crushed and chopped
• 1 tablespoon Ginger, finely chopped
• 1/2 teaspoon Five spice powder
• 2 tablespoons Quick sweet chili sauce
• 1 tablespoon Groundnut oil

Ginger sauce :

• 750 ml Vegetable stock
• 1 Orange, cut into pieces
• 2 pieces Dried orange peel (optional)
• 125 g Fresh root ginger, sliced
• 2 tablespoons Palm or golden granulated sugar

Garnishing :

• 5 sprigs Spring onions, thinly sliced, for garnishing

Instructions

1. Prick the duck all over with a fork and place on a rack over a roasting tin.
2. Roast the duck in a preheated oven, 180oC (350oC), Gas Mark 4 for about 1 1/2 hours, until tender.
3. Meanwhile, make the marinade. Combine the garlic, ginger, five spice powder, chili sauce and groundnut oil in a bowl.
4. Allow the duck to cool and then cut in half down the backbone, using a cleaver or poultry shears.
5. Remove the ribs and backbone. Place the duck on a dish and cover it with the marinade. Cover and refrigerate overnight.
6. Put the duck, skin side up, on a wire rack over a roasting tin. Roast, uncovered in a preheated oven, 200oC (400oF), Gas Mark 6, for about 35 minutes until the skin is crisp.
7. While the duck is roasting, simmer all the ingredients for the ginger sauce in a saucepan until reduced to about half.
8. Strain and return to the pan.
9. Serve the duck sprinkled with spring onions and with the sauce poured around it.

Ingredients

• 3 tablespoons Salt
• 2 tablespoons Brown peppercorn
• 2 teaspoons Saltpeter
• 2 cups Wood chips (camphor wood is best)
• 1/2 cup Black tea leaves
• 8 cups Oil
• 1 peel Orange or lemon

Instructions

1. Fry peppercorns and salt in dry pan over low heat about 1 minute. Take out and let cool, then mix with saltpeter. Rub the duck inside and out side, let stand for 6 hours or overnight.
2. Use string to hand the duck by the neck and place in shade in a windy area until very dry (about 6 hours).
3. In heavy iron pot place the wood chips, black tea leaves and fruit peel (well mixed together). Add a rock over this and place the duck on it. Cover. Smoke for about 10 minutes over low heat. Turn the duck and smoke for 10 minutes more. Duck will be brown.
4. Remove duck put in steamer to steam for 2 hours. Remove and deep fry until skin is crispy and very dark brown. Cut in 1 inch wide and 2 inches long pieces, lay on platter. May be serves with green onion and sweet bean paste.

Ingredients

• 1 Whole duck (about 4 lbs)
• 1 Duck gizzard
• 1 Duck liver
• 1 Bamboo shoot
• 3 Dried mushrooms
• 2-Jan Carrot
• 10 Snow pea pods
• 2 Green onions
• 1 Star anise (optional)
• 6 tablespoons Soy sauce
• 1 tablespoon Wine
• 1/2 tablespoon Sugar
• 1 tablespoon Cornstarch, mix with 1 tablespoon water
• 6 tablespoons Cooking oil

Instructions

1. Cut the duck through the breast lengthwise.
2. Open the breast and lay the duck flat on a big round plate with skin side up. Sprinkle and rub the duck with soy sauce. Let stand for 10 minutes.
3. Deep fry the duck until golden brown. Drain.
4. In a dutch oven or deep pot, mix soy sauce from #1, wine, sugar, star anise and green onion. Bring to a boil. Put the duck in and cover it with boiling water (about 6 cups).
5. Stew at lot heat until the duck is tender when only 1 cup of liquid is left (about 2 1/2 hours).
6. Remove the ligament of the gizzard. Slice the gizzard and liver. Slice and cook the bamboo shoots and carrots. Soften and slice the mushrooms.
7. Lay the duck on a platter with large bone removed.
8. Remove the crumbs and spices from the stewed sauce. Add sliced ingredients. Stir until cooked through.
9. Thicken the sauce with cornstarch paste.
10. Sprinkle some sesame oil and pour it over the duck.
11. Serve hot.

Ingredients

• 1 Duck or chicken (about 4 lbs)
• 4 Green onions
• 3 slices Ginger
• 1 Star anise (optional)
• 6 tablespoons Soy sauce
• 2 tablespoons Wine
• 3 oz Crystal sugar
• 2 teaspoons Salt
• 2 teaspoons Sesame oil
• 8 tablespoons Oil
• 1/2 lb Green vegetables (optional)

Instructions

1. Clean duck, brush an soak with soy sauce about 1/2 hour, reserve the soy sauce.
2. Deep fry the duck until it looks brown and the skin is crispy. Remove duck from frying pan and drain oil.
3. Put the duck in stew pot or the same fry pan, add green onions, ginger, star anise, wine, the remaining soy sauce and 5 cups of boiling water (to barely cover the duck).
4. Cover the lid and stew about 2 1/2 hours over very low heat. Add sugar and 1 teaspoon salt after one hour.
5. When the sauce is reduced to 2/3 cup, splash with sesame oil.
6. Place duck on a platter and pour sauce on top (duck’s breast up).
7. Serve hot.

Ingredients

• 2 Duck breast fillets
• 1.8 liters Chicken stock
• 500 g Sweet potatoes, cut into chunks
• 250 g Rice noodles
• 4 Spring onions, finely sliced
• 500 g Spinach
• 250 g Bok choi
• 4 Small red chilies, finely sliced
• 4 tablespoons Crushed roasted peanuts
• Handful Coriander (cilantro) sprigs

Instructions

1. Place the duck fillets, side by side, in a shallow pan and just cover with some of the stock.
2. Cook, covered, for 30 minutes, or until tender. Remove and cut into thick slices.
3. Meanwhile, cook the sweet potato in boiling water for about 10 minutes, until tender.
4. Drain and reserve. Cook the rice noodles, drain and reserve.
5. Bring the remaining stock to the boil and pour it into a steamboat or fondue pot.
6. Place it over a flame on the table. Divide the duck and sweet potato chunks between 4 bowls.
7. Bring all the other ingredients to the table in separate bowls and arrange around the steamboat.
8. Each person helps themselves, warming their noodles and cooking their vegetables in the simmering stock, and adding chilies, peanuts and coriander to taste.
9. At the end of the meal, the broth can be drunk.

Ingredients

• 2 kg Tender spring duck
• 3 Root ginger
• 2 Star anise
• 500 ml Water
• 2 tablespoons Oil
• 2-Jan Cucumber slices (for garnishing)

Seasoning

• 1 tablespoon Five spice powder
• 1 teaspoon Black pepper
• 5 tablespoons Black soy sauce
• 5 tablespoons Soy sauce
• 3 tablespoons Sugar
• 4-Jan Salt

Instructions

1. Clean duck and dry with damp cloth.
2. Rub seasoning mixture over and inside duck. Leave aside for an hour.
3. Heat oil in the wok. Stir-fry ginger briefly and add duck. Let duck sizzle in the hot pan for a while. Lower heat.
4. Meanwhile, add water to seasoning mixture in the bowl that contained the duck. Pour into the wok. Add more water to immerse the duck. Drop in the star anise.
5. Cover the pan and bring to boil over high heat. Lower heat and allow to simmer for at least 1 1/2 hours. Turn over occasionally to cook evenly.
6. When duck is tender, uncover and allow the sauce to simmer till thickened.
7. Remove duck from pan. When cool, chop into bite-size pieces.
8. Serve with the sauce poured over the pieces.
9. Garnish with the cucumber slices.

Ingredients

• 4 Duck gizzards
• 4 slices Pineapple
• 1 Green pepper
• 2 Red hot pepper
• 10 slices Sweet ginger
• 2 Green onions

Marinade

• 1/2 teaspoon Ginger juice
• 1 tablespoon Wine

Seasoning sauce

• 3 tablespoons Tomato ketchup
• 3 tablespoons Cold water
• 2 tablespoons Sugar
• 2 tablespoons Vinegar
• 1 teaspoon Cornstarch
• 1 teaspoon Salt
• 1 teaspoon Sesame oil
• 5 tablespoons Cooking oil

Instructions

1. Score the gizzards after removing hard skins. Divide each into 4 pieces. Put them in a large bowl and soak with wine and ginger juice about 10 minutes.
2. Cut each piece of pineapple into 6 cubes. Dice green pepper and red pepper. Cut green onion into 1 inch lengthwise.
3. Mix all ingredients of seasoning sauce in a bowl.
4. When the oil in the pan is heated, fry gizzards for 5 seconds and remove immediately. Drain oil from frying pan.
5. Heat another 3 tablespoons oil, fry green onion, sweet ginger, pineapple, green pepper and red pepper. Then add gizzards and fry for 1/2 minute.
6. Pour in the seasoning sauce and stir briskly until thoroughly heated.
7. Serve on serving platter.

Ingredients

• 1 Duck, specially fed, fat about 5 lbs

Syrup mixture

• 3 tablespoons Honey
• 2 tablespoons Wine
• 1 tablespoon Vinegar
• 1 cup Hot water

Bean paste

• 3 tablespoons Soy bean or Hoisin sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Sugar
• 1/2 cup Water
• 20 Scallion, cut into 2 inches long
• 20 Wheat flour tortilla or thin flour pancakes

Instructions

1. Clean the outside of a fresh, specially fed, fat duck complete with neck and heat.
2. Pump air between the skin and meat at neck opening until the whole duck becomes puffed to the limit.
3. To dress the inside of the duck, cut a slit under a wing and remove all the internal organs. Use a stick to brace the back and the breast. Rinse the inside until the water comes out clean. Pat dry.
4. In a big bowl, baste the duck thoroughly with the warm syrup mixture. Use two small sticks to brace the wings away from the body. Tie a string around the neck and hang the duck in a drafty place. Let wind dry for about 6 hours. Roast in a rotisserie for about 30-40 minutes.
5. A charcoal type oven may be used. Hang it up for even roasting. Roast at high heat for about 20 minutes and then at low heat for another 20 minutes. Turn frequently, the skin will be golden brown and crisp.
6. Slice all the duck skin into thin pieces, then slice meat part. Serve with bean paste sauce. Bring the ingredients to boil for 1/2 minute. Add tortillas or pancake and green onion strips. Put some bean paste sauce and 1 green onion on pancake then add crisp duck one or two pieces on the center. Roll up and eat with fingers.