Vịt Quay (Classic Roasted Duck)
Món truyền thống · Vietnamese
A classic Vietnamese roasted duck dish, known for its crispy skin and succulent, flavorful meat. The duck is marinated with a blend of aromatic spices and then roasted to perfection.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Whole duck1 (approx. 2kg)
- Five-spice powder2 tbsp
- Soy sauce4 tbsp
- Hoisin sauce2 tbsp
- Shaoxing wine2 tbsp
- Honey2 tbsp
- Garlic cloves, minced4
- Ginger, grated1 tbsp
- Star anise2
- Cinnamon stick1
- Salt1 tsp
- Black pepper1 tsp
- Water1 cup
Các bước
- 1
Prepare the duck: Clean the duck thoroughly inside and out. Prick the skin all over with a sharp skewer or fork to allow fat to render.
- 2
Make the marinade: In a bowl, combine five-spice powder, soy sauce, hoisin sauce, Shaoxing wine, honey, minced garlic, grated ginger, star anise, cinnamon stick, salt, and black pepper. Mix well.
- 3
Marinate the duck: Rub the marinade all over the duck, ensuring it gets into the cavity. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
- 4
Prepare for roasting: Remove the duck from the marinade, reserving any excess marinade. Stuff the cavity with aromatics if desired (e.g., ginger slices, scallions).
- 5
Roast the duck: Preheat oven to 180°C (350°F). Place the duck on a rack in a roasting pan. Pour 1 cup of water into the bottom of the pan to create steam.
- 6
Roast for approximately 1.5 to 2 hours, basting with reserved marinade or rendered fat every 30 minutes, until the skin is deeply golden brown and crispy, and the internal temperature reaches 75°C (165°F).
- 7
Rest and serve: Let the duck rest for 10-15 minutes before carving. Serve hot.
