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
- 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
Instructions
- 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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Do you have a better Vietnamese Roast Duck (Vit Quay) recipe?