Vịt quay is Vietnamese roast duck, and it’s one of the dishes many Vietnamese families choose for Tết. A good one has crisp skin and meat that is still pink. Almost all of the work is in the preparation: seasoning the cavity, glazing the skin with malt and letting the duck dry before it ever sees the oven. Plan ahead: the duck marinates and air-dries for at least 6 hours, ideally overnight, then dries again for another 2–3 to 7–8 hours after glazing, depending on the weather. Start the day before. Two things that decide the skin The skin has to be completely dry when it goes into the oven. Dry the duck for at least one night, up to a full day. Peking-style recipes dry it for 2–3 days. Use malt. It’s what gives the skin its crisp, shiny brown finish. Honey, molasses or jaggery will work as substitutes, but the result won’t be as good. Ingredients 1 duck (1–1.2 kg) Ginger and rice liquor, for cleaning For the cavity 1 tablespoon minced garlic (15–20 g) 1 tablespoon minced dried onions (15–20 g) 2 tablespoons oyster sauce 1.5 teaspoons salt 1 teaspoon five-spice powder 1 teaspoon ground pepper 1 tablespoon sugar For the skin rub ⅔ spoon salt ⅔ spoon five-spice powder For the glaze 3 tablespoons malt 1 tablespoon boiled water 1.5 tablespoons soy sauce 1 teaspoon ginger powder (or 2 spoons minced ginger) 1 teaspoon garlic powder (or 2 spoons minced garlic) 2 teaspoons vinegar 1 teaspoon salt How to make vịt quay 1. Clean the duck Clean the duck. Smash some ginger, mix it with the rice liquor and rub it over the duck inside and out. Leave it for 20–25 minutes to get rid of any odour, then rinse with cool water and dry the duck thoroughly, inside and out. If the skin is torn anywhere, sew it closed with white thread. The tighter the skin is stretched, the better it roasts. 2. Season and air-dry Mix the cavity seasonings, adjusting them to your taste, and rub them inside the duck with your hands. Mix the ⅔ spoon of salt with the ⅔ spoon of five-spice powder and rub it over the skin. The best way to dry the duck is to hang it up high and let the air do the work. If you can’t, set it on a rack with holes. Either way, pick a spot with plenty of moving air. Leave it to marinate for at least 6 hours, or overnight. 3. Glaze and dry again Put the glaze ingredients in a small pan on the stove, with only as much boiled water as it takes to melt the malt. Bring it to the boil. It will turn quite thick and sticky. Pour the glaze over the duck several times, then hang it up again to dry. How long this takes depends on the weather: anywhere from 2–3 hours to 7–8 hours. 4. Roast Roast the duck in the oven. For a 1 kg duck, roast at 160–170°C for 45–55 minutes, turning it over after the first 20–25 minutes. When it’s cooked, turn the oven off but leave the duck inside to rest. This lets the fat run out and the skin dry. The fat that drips off during roasting can be used to cook vegetables such as carrot, tomato and zucchini. You can also roast the duck over charcoal instead of in the oven, which adds more flavour. 5. Serve Vịt quay is a dish for holidays and family gatherings, Tết especially. It goes well with fried sticky rice (xôi phồng). Share:
