How to cook Pan-roasted Duck

• 1

  Prepare the duck

  After cleaning the duck's feathers, use a knife to make a small cut above the duck's vent, then use your hand to remove the offal without completely opening the belly. Slice the ginger thinly and divide it into 3 equal portions; mash one portion.

  Then, add the mixture of salt, white wine, and mashed ginger. Rub it evenly over the entire duck for about 5 minutes to remove any foul smell, fishy odor, and impurities. Rinse with cold water and let it drain.

  Tip: You can use a mixture of salt, lime/vinegar to rub the entire duck, which is another effective way to remove its foul odor.

  
• 2

  Marinate the duck

  In a bowl, add 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of five-spice powder, and mix well with a spoon. Mince the garlic and shallots, then divide them into 2 equal portions.

  Add 1/2 of the minced garlic and shallots to the seasoning bowl. Flip the duck over and put all the seasoning mixture into its belly. Roll up the spring onions neatly and stuff them deep into the duck's belly.

  Add a few thin slices of ginger to the duck's belly, then use a skewer to sew the duck's belly tightly to prevent the liquids from leaking out and losing the delicious sweetness of the meat. Marinate for 15 minutes.

  Tip:

  • You should not use too much five-spice powder as it can make the duck meat bitter and unpleasant, overpowering the natural aroma of the duck.
  • When stuffing the spices into the duck's belly, rub them thoroughly to ensure the duck is fully seasoned, which will make it more fragrant and delicious when eaten.
  • If you have time, marinate the duck for about 1-2 hours for a richer flavor.

  

  
• 3

  Make the sauce

  Add 1 tablespoon of cooking oil to a pot. When the oil is hot, add minced garlic and shallots, sauté until golden and fragrant, then add 5 tablespoons of water.

  Continue by adding 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of oyster sauce, then stir well. Wait for the mixture to boil, turn off the heat, and pour it into a bowl.

  Tip: Instead of adding water, you should boil the duck first and then use that duck broth to make the sauce. This method will make the sauce richer and more flavorful.

  
• 4

  Boil the duck

  In a bowl, combine 200ml soy sauce, 1 tablespoon seasoning powder, 1 tablespoon salt, 1 tablespoon sugar, 1 teaspoon oyster sauce, 1 teaspoon five-spice powder, and 1/2 tube of shrimp paste for color; stir well.

  Mash lemongrass with a hammer, then cut it into 5-7cm long segments. Prepare a large pan and add all the lemongrass, sliced ginger, minced shallots, star anise, and cinnamon sticks to the pan.

  Add the newly mixed seasoning liquid and 1.5 liters of water to the pan.

  Turn the heat to high and bring the water to a rolling boil. Reduce the heat to low and add the duck. Boil the duck for about 10 minutes, then turn off the heat, cover the pot, wait for another 10 minutes, then remove the duck and let it drain.

  Cut a lime in half and squeeze out the juice. Use a brush to spread about 2 tablespoons of lime juice over the entire duck, then let it dry. The lime juice will help the duck skin become crispier when fried.

  Tip:

  • Be careful when flipping the duck during boiling; avoid boiling it over very high heat, as the duck skin might tear, making it less appetizing.
  • If the duck is not fully submerged in the water, you need to ladle the water over the top part of the duck so that the meat absorbs the seasoning evenly and gets a better color.
  • You can place the duck in front of a fan to help it dry faster. The duck must be completely dry before frying to prevent oil from splattering!

  

  
• 5

  Roast the duck

  Add cooking oil to a pan. When the oil is very hot, add the duck to the pan, reduce to low heat to allow the duck skin to puff up and the meat to cook from the outside in.

  Once the duck skin is golden brown, remove it from the pan, place it on a rack to drain the oil, then use a brush to coat the entire duck with 4 tablespoons of grilled meat marinade.

  Tip:

  • Due to the large size of the duck, it might not cook evenly when roasting as it's hard to flip. You can use scissors to cut off the wings to make flipping easier.
  • When pan-roasting the duck, you need to use plenty of oil and frequently baste the duck to ensure crispy skin and evenly cooked meat.
  • Grilled meat marinade can be purchased at stores or supermarkets.
  • Since the grilled meat marinade is already fully seasoned, you can use it directly without additional seasoning.

  

  
• 6

  Finished product

  Delicious and flavorful roasted duck with crispy skin on the outside and tender, moist meat on the inside, so good you can eat it endlessly. Dipping it in the homemade sauce makes the family meal even more delightful.

  You can serve it with bread or bánh hỏi (vermicelli sheets) and various fresh herbs and vegetables like lettuce, fish mint, tomatoes, cucumbers, etc., to make the dish less rich and more appetizing.