Roast duck

Roast duck

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

In Vietnam the ducks are usually prepared in street rotisseries over burning charcoal, which gives them a distinct smoky flavour. This is a street food that people take home to eat with rice and steamed greens. We have also been known to make a risotto out of it. You will need to start this recipe a day ahead.

Ingredients

Quantity Ingredient
2kg whole duck
2 star anise
1 cinnamon stick
1 teaspoon sichuan peppercorns
4 cloves
1/2 teaspoon ground ginger
1/2 teaspoon fennel seeds
3 cm knob ginger, roughly chopped
2 tablespoons fish sauce
1 tablespoon Annatto oil
1 tablespoon honey
2 teaspoons soy sauce
6 garlic cloves, roughly chopped
1 long red chilli, halved
4 spring onions, cut into thirds

Method

  1. Preheat the oven to 160°C. Remove the neck and any giblets from the duck and cut off any excess fat. Wash the duck under cold running water, then pat dry. Using your hand, carefully separate the duck skin from the flesh, taking care not to tear the skin.
  2. Put the star anise, cinnamon stick, Sichuan peppercorns, cloves, ground ginger and fennel seeds on a baking tray and roast for 5 minutes, or until fragrant. Transfer the spice mixture to a mortar and grind with a pestle. Stir in the chopped ginger. Rub the mixture into the duck flesh under the skin as well as inside the cavity
  3. Refrigerate the duck overnight, without covering it. This allows the skin of the duck to dry out, which will help it become crispy when it is roasting.
  4. Preheat the oven to 220°C. Combine the fish sauce, annatto oil, honey and soy sauce in a bowl. Rub the mixture into the duck skin and inside of the cavity. Put the garlic, chilli and spring onion inside the duck and secure with a bamboo skewer.
  5. Place the duck on its side in a baking dish and roast for 30 minutes, basting with the pan juices. Turn the duck onto the other side and roast for a further 30 minutes. Reduce the oven to 200°C. Turn the duck with the breast side up and roast for 20 minutes, or until the juices run clear when a skewer is inserted into the thigh. (The duck can also be cooked on a rotisserie for about 1 hour.)
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