Vịt Quay (Vietnamese Roast Duck)

🧂 Ingredients

• 1 Whole duck(Approximately 1.5-2 kg (3-4 lbs), preferably Pekin duck. Ensure it's cleaned and any excess fat from the cavity is removed.)
• 1 tbsp Five-spice powder(For seasoning the duck cavity.)
• 1 tbsp Salt(For seasoning the duck cavity.)
• 3 tbsp Maltose syrup(This is crucial for the lacquered, crispy skin. Can be substituted with honey in a pinch, but maltose yields a superior result.)
• 2 tbsp Rice vinegar(Adds a slight tang and helps with crisping.)
• 3 tbsp Soy sauce(For the glaze.)
• 1 tbsp Water(To thin the glaze slightly.)
• for serving Hoisin sauce(A classic accompaniment.)

👨‍🍳 Instructions

1. 1

   Prepare the duck: Rinse the duck inside and out under cold running water. Pat it thoroughly dry with paper towels. This is a critical step for achieving crispy skin. In a small bowl, mix the five-spice powder and salt. Rub this mixture generously inside the duck cavity. If you have time, you can also lightly season the outside with salt.

   ⏱️ 15 minutes
2. 2

   Scald the skin: Carefully pour boiling water over the entire surface of the duck, ensuring all parts of the skin are exposed. You can do this by placing the duck in a large sink or basin and ladling the boiling water over it. This process tightens the skin, which is essential for crispiness. After scalding, pat the duck completely dry again with paper towels. Let it air dry at room temperature for at least 30 minutes, or refrigerate uncovered for a few hours (or overnight) to further dry the skin.

   ⏱️ 45 minutes (including drying time)
3. 3

   Prepare the glaze: In a small saucepan, combine the maltose syrup, rice vinegar, soy sauce, and water. Heat over low heat, stirring constantly, until the maltose syrup is fully dissolved and the mixture is smooth and slightly thickened. Do not boil. Remove from heat and let it cool slightly.

   ⏱️ 10 minutes
4. 4

   Glaze and dry the duck: Once the duck is thoroughly dry, place it on a wire rack set over a baking sheet or tray. Using a pastry brush, generously coat the entire exterior of the duck with the prepared glaze. Ensure an even coating. Allow the glazed duck to air dry uncovered in a cool, well-ventilated place for at least 8 hours, or preferably overnight in the refrigerator. The skin should feel dry and slightly tacky to the touch.

   ⏱️ 8-12 hours (overnight)
5. 5

   Roast the duck: Preheat your oven to 180°C (350°F). Place the duck on a rack in a roasting pan. You may want to place some aromatics like ginger slices or scallions inside the cavity if you didn't season it heavily before. Roast for approximately 1 hour and 30 minutes, or until the duck is cooked through and the skin is deeply golden brown and crispy. The internal temperature should reach 74°C (165°F) in the thickest part of the thigh, avoiding the bone. Baste the duck with any pan juices during the last 30 minutes of cooking if desired, though the glaze should provide sufficient moisture and crispiness.

   ⏱️ 1 hour 30 minutes
6. 6

   Rest and serve: Once roasted, carefully remove the duck from the oven. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender duck. Carve the duck and serve hot, accompanied by hoisin sauce.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓Thoroughly drying the duck skin is the most crucial step for achieving a perfectly crispy exterior.
• ✓Allowing the glazed duck to dry overnight helps to set the glaze and further crisp the skin during roasting.
• ✓This dish is traditionally served during celebrations and special occasions.
• ✓Ensure the duck is fully cooked by checking the internal temperature; it should reach 74°C (165°F).

🔄 Variations

• Experiment with different glaze ratios for a sweeter or saltier finish.
• Stuff the duck cavity with aromatics like star anise, cinnamon sticks, or orange peel before roasting for added flavor.
• Serve with a side of pickled vegetables or steamed rice.

🥗 Nutrition

Per serving