Roasted Duck Recipe (Vịt Quay)

Here we will have all the tips for the preparation, marinating and processes; hence, you can invite guests and show off your cooking skills with this Roasted Duck (Vịt Quay) dish among many Vietnamese Food Recipes. An excellent Roasted Duck must be served with crunchy skin, pink meat and memorizing smelling. Here is one of first choices of many Vietnamese Families on Tet Holiday in Vietnam.
 

 
Roasted Duck (Vịt Quay)
 

*** Tips to have an excellent Roasted Duck – One of spectacular Vietnamese Food Recipes for Tet Holiday:

The duck skin is very dry when you put it into the oven. Therefore, the duck need to be dried first, the minimum time span is overnight to 1 day or 2/3 days like Beijing recipes.
 
In order to have crunchy & shiny brown skin, malt is a compulsory ingredient. Eventhough, honey, molasses or jaggery can be used as substitutes; the final result will not be as good as using malt (melted sugar).

Ingredients:

A duck (1 – 1.2 kg)

Spices for the inside

 

1 tablespoon of mashed garlic (15-20gr)
1 tablespoon of mashed dried onions (15-20gr)
2 tablespoons of oyster sauce
1.5 teaspoon of salt
1 teaspoon of five-spice powder
1 steaspoon of grinded pepper
1 tablespoon of sugar
 

Spices for the outside

3 tablespoons of malt
1 tablespoon of boiled water
1.5 tablespoon of soy sauce
1 teaspoon of ginger powder (or 2 spoons of mashed ginger)
1 teaspoon of garlic powder (or 2 spoons of mashed garlic)
2 teaspoons of vinegar
1 teaspoon of salt

Processes:

Step 1: Get the duck cleaned. Smash some ginger and mix with white wine. Use this to rub through inside & outside the duck (wait for 20 – 25 mins to let all the smelling goes away). Clean it with cool water then dry it inside out. If the skin is torn, you can use white thread to sew, the more stretching the skin is, the better it gets when we roast it.
 

 

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From VietnameseFood.com.vn