Vietnamese roast duck (vit quay)

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Vietnamese roast duck (vit quay)

Marinade for a 2.5 kg duck:

1 dl fish sauce (nuoc mam)

2-3 tbsp soy sauce

2-3 tbsp honey

1-2 tbsp five-spice powder

1 tsp ground ginger

The duck must be completely dry on the outside before applying the marinade. Mix the ingredients for the marinade well and rub all over the duck inside and outside the skin (rub the skin to loosen it so that you can get your fingers between the meat and the skin).  Leave uncovered in the fridge for 24 hours. Turn from time to time.

Stuff 100 g fresh root ginger, finely chopped, cloves from 1 garlic, peeled and lightly crushed, 2 lemon grass stalks, halved lengthwise and lightly crushed, and 5 spring onions, lightly crushed, into the duck and tie the legs together. Poke holes in the skin all over.

Roast for 45 minutes at 220 C, breast side down on a rack, basting regularly with the juices from the pan. Turn the duck over and repeat for another 45 minutes or until the juices run clear.

 

 

 

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