Roast Duck | Vietnamese Peking Duck | Vịt Quay

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork can be more affordable.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers a similar sweetness, while soy sauce + sugar is more accessible.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives provide a similar mild onion flavor, while green onions are often less expensive.

pancakes

🥗Healthier: lettuce wraps

💰Cheaper: tortillas

Lettuce wraps reduce carbs, while tortillas can be more economical.

Cut a small piece of ginger into thin slices and set aside.

Cut green onions into 2-inch segments and set aside.

Cut shallots in half and set aside with the other aromatics.

In a bowl, mix soy sauce, sugar, mushroom seasoning, garlic powder, rice wine, five-spice powder, ground anise powder, salt, pepper, honey, and hoisin sauce to create the marinade.

Make a cleaning paste by processing fresh ginger, cooking wine, and salt in a food processor until thick.

Ensure the duck's cavity is empty and trim any excess skin around the neck if necessary.

Rub the cleaning paste all over the duck, including inside the cavity, to neutralize the odor.

Let the duck rest in the refrigerator for 15 minutes.

Sanitize all work areas that came in contact with raw duck meat.

Rinse the duck under cool running water, including the cavity.

Dry the duck with napkins to remove excess moisture.

Place about two-thirds of the marinade in the cavity and coat the outside skin with the remaining marinade.

Stuff the cavity with the aromatics.

Seal the cavity with a bamboo skewer by weaving it through the outer skin folds.

Use a suspension tool to elevate the duck over a baking dish and place it in the refrigerator to marinate overnight or for at least 5 hours.

Prepare blanching liquid with water, star anise pods, cinnamon sticks, soy sauce, apple cider vinegar, and honey; bring to a rolling boil and turn off the stove.

Ladle the blanching liquid over the duck to tighten the skin and render some fat.

Transfer the duck out of the blanching liquid once cool to the touch.

Decide whether to keep the duck wings; either trim them or fold them back on themselves.

Place the duck back in the refrigerator to dry for a few hours or overnight.

Make the glaze by mixing ground anise powder, apple cider vinegar, and honey in a bowl.

Brush the glaze evenly over the duck's exterior.

Transfer the duck to a roasting rack or use the suspension tool to roast it.

Preheat the oven to 375 degrees Fahrenheit and roast the duck for about 2 hours, cooking time being 25 minutes per pound.

Take the duck out of the oven every 20 minutes to reclaim it and coat it on all sides with the marinade.

Once cooked, remove the duck from the oven and cover it with foil to rest for 15 minutes before serving.

Plate the duck and garnish with aromatics, or serve it cut into sections with decorative veggies and dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens