Vietnamese-style Fire-Roasted Duck (Vịt Nướng)
460 minintermediate
Duck is fire-roasted and seasoned with Vietnamese aromatics, served with crisp skin and a savory glaze that echoes regional flavors of Ninh Binh. This dish is presented here as part of a travel dining experience, at Chef Hien Restaurant, during a food-focused biking trip exploring local specialties.
”Pat duck dry and score skin lightly with a sharp knife; set on a rack.
Mix fish sauce, soy sauce, brown sugar, garlic, shallot, five-spice, pepper, oil and water to make marinade.
Rub marinade all over and under skin; refrigerate 4–6 hours or overnight.
Preheat oven to 200°C (390°F) or prepare charcoal/charcoal grill; place duck on rack breast-side up.
Roast 45–55 minutes, basting with honey mixed with vinegar every 15 minutes, until skin is deep golden and internal temp 74°C (165°F).
Rest 10 minutes, carve and serve with soy dipping sauce.
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