• Vietnam Food Safari

Traditional Vietnamese Recipe - Vịt Quay (Roast duck)


1 duck 2.5kg

2 shallot minced

1 whole bulb of garlic minced

50g ginger minced

2 red chili minced

4 lemongrass stalks minced(white parts only)

1 tbsp Pepper

1 tsp Five spice powder

1 tsp Sugar

1 tbsp Salt

1 tbsp Oyster sauce

2 tbsp Soy sauce

1 tbsp honey

1 tbsp Annatto oil (Dầu hạt điều)


Wash duck with water, rub the skin and inside of the duck with salt, then rinse with water.

Dry the duck with paper towel.

Use a sharp toothpick to skewer the duck skin. Only prick the skin, don’t hit the meat. This will allow the marinade to penetrate the duck meat.

Prepare a bowl, put the seasonings including 2 tablespoons soy sauce, 1 tbsp honey, 1 tsp sugar, 1 tsp pepper, 1 tsp five spice, 1 tbsp oyster sauce, 1 Tbsp salt, 1 tbsp annatto oil and mix well.

Next, you add the pre-prepared ingredients in turn in the order of minced onion, minced garlic, minced ginger, minced lemongrass, minced chili together with the above spice bowl. Mix well to combine.

Using your hands, spread the marinade all over the duck, inside and out, so that the flavors are absorbed, then let it marinate for 1-2 hrs.

Set the oven to 150 degrees C.

Place the duck on the roasting pan and cook at 150.C for 30 minutes, breast side up. After 30 minutes, remove the duck and prick the skin all over again. Turn the duck breast side down and roast for another 30 minutes. Continue doing this process of poking and turning the duck every 30 minutes for 2 hours.

Whilst cooking baste the marinade on the duck body so that the duck does not dry out and burn.

After 2 hours, remove the duck from the oven, poke once more, turn up heat to 190.C and blast for 15 minutes, breast side up. Then brush with marinade and finish for another 5 minutes.

Remove from oven and place on a wire rack to rest for 15minutes before carving. Serve with ginger fish sauce dipping sauce, steamed rice, stir fried morning glory and a plate of assorted Vietnamese greens, including coriander, Vietnamese basil, Ngo gai (perennial coriander), pickled carrots and daikon.