Crispy on the outside, succulent on the inside. Luke Nguyen's recipe for charcoal roasted duck Vietnamese-style will have you wanting more.
1 small duck
2 tbsp red fermented bean curd
4 tbsp white bean curd
2 tbsp bean curd water
3 tbsp sugar
2 tbsp pounded ginger
2 tsp sesame oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 2 hours or overnight
Combine all marinade ingredients and mix well.
Coat the duck with marinade and marinate for 2 hours or overnight.
Roast and rotate the duck over charcoal on medium heat for 20 minutes.