Top 10 Most Delicious Roast Duck Recipes

1. Honey-glazed Roast Duck

Roast duck, with its fragrant golden brown skin and tender, flavorful meat, can be enjoyed as a delightful appetizer or paired with rice or noodles for a satisfying meal. Many homemakers often hesitate to cook roast duck due to concerns about time and complexity. However, with the following method and marinating recipe, you can ensure that your family enjoys delicious roast duck without spending too much time and effort.

Ingredients:

• 1 duck
• Honey
• 2 shallots
• 1 garlic bulb
• 3-5 lemongrass stalks
• 2 fresh chilies
• 1 ginger knob
• 100ml white wine
• Food coloring, seasoning powder, rock salt, MSG, oyster sauce, sugar, ground pepper, sesame oil, and others

Instructions:

• Step 1: Preparing the duck: Clean the duck thoroughly by removing feathers and gutting. Use salt to rub all over the duck's body multiple times to sterilize and eliminate odor. Then, rinse with water. To completely remove the duck's odor, pound a piece of fresh ginger, mix it with some white wine, and rub it all over the duck, inside and out, for a few minutes. Finally, rinse again with water and let it drain.
• Step 2: Marinating the duck: In a large bowl, combine the following spices: seasoning powder, white sugar, MSG, rock salt, ground pepper, sesame oil, and honey. Adjust the amount of seasoning to suit your taste and enough to marinate the duck. Next, add minced shallots, minced garlic, and ground lemongrass, then mix well. In this marinating method, the secret to ensuring the duck's skin is fragrant and beautifully colored is to use food coloring, so don't forget to add a tablespoon of food coloring to the spice mixture! After seasoning, skewer the duck with bamboo sticks (piercing the duck's skin) to allow the marinade to penetrate deeply. Be gentle while skewering to avoid tearing. Then, use a brush to evenly spread the spice mixture all over the duck, both inside and out, and marinate for about 20-30 minutes.
• Step 3: Roasting the duck: To roast duck, you can use an oven, a grill, or roast directly over charcoal. Among these methods, roasting over charcoal is the technique that brings out the most characteristic fragrant flavor. While marinating the duck, prepare the charcoal for roasting. After 30 minutes of marinating, place the duck on the grill and roast over charcoal for about 30 minutes until the duck is evenly cooked. During the roasting process, occasionally brush the remaining marinade and a little cooking oil onto the duck to prevent it from drying out and burning. Rotate the duck regularly to ensure it cooks evenly and develops an attractive color. After roasting, let the duck cool, then cut it into bite-sized pieces, arrange on a plate, and garnish with fresh herbs and sliced chilies.

2. Roast Duck with Lotus Leaves

Ingredients:

• 1 duck
• A handful of lotus leaves
• A few sprigs of coriander

Instructions:

• Prepare the ingredients: Clean the duck, use ginger and rice wine to remove any odor.
• Marinate the duck: Spread out the lotus leaves, sprinkle with plenty of coriander and seasonings (salt, pepper, chili, MSG), then place the whole duck or cut into pieces. Wrap the lotus leaves around.
• Roast the duck: Finally, wrap the duck in a layer of aluminum foil. Then roast it over charcoal or in an electric oven at 200°C for 30 minutes. When serving, simply remove the outer layer of foil, then unwrap the lotus leaves to reveal the rustic dish.
• Finished product: Roast duck wrapped in lotus leaves is delicious when served with sticky rice or brown rice, especially when dipped in ginger fish sauce or lemon pepper.

3. Spicy Chili Roast Duck

Ingredients:

• 1 duck
• 1 tablespoon chili sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey (or maltose)
• 4 tablespoons vinegar
• 5 cloves garlic
• 1 tablespoon minced garlic
• 5 shallots
• 1/2 ginger
• 1 tablespoon oyster sauce
• 1 tablespoon chili powder
• 1/2 teaspoon five-spice powder
• 1 tablespoon rice wine
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• Some common spices (salt/sugar/chicken powder/msg/pepper)

Instructions:

• Prepare the duck:
  • Wash the duck, remove any remaining tough feathers from the skin. Then rub the duck with 2 tablespoons of vinegar, 1 tablespoon of rice wine, 1/2 ginger for 5 - 10 minutes to eliminate any odor.
  • Make sure to clean out any dirty blood in the duck's abdomen, then rinse the duck 2 - 3 times with clean water and let it drain.
• Marinate the duck:
  • Peel and crush 5 cloves of garlic, 5 shallots in a large bowl. Then, add 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1/4 teaspoon salt, 1 tablespoon chicken powder, 2 tablespoons sugar, 1/3 teaspoon pepper, 1/4 teaspoon msg, 1 tablespoon chili powder, 1/2 teaspoon five-spice powder and mix well.
  • To ensure the duck is dry and easily absorbs the seasoning, use a soft cloth to pat the duck dry again. Then, pour the entire sauce mixture over the duck, evenly coat the duck's skin and abdomen, and marinate for 15 minutes.
  • Once the duck has absorbed the flavors, take it for grilling while still retaining the marinade to make the dipping sauce!
• Grill the duck:
  • Preheat the oven for 10 minutes at 180°C. Then, place the duck on the tray and start grilling for 30 minutes at 200°C.
  • Prepare the sauce mixture consisting of 2 tablespoons vinegar, 1 tablespoon sesame oil, 1 tablespoon honey (or maltose) to spread over the duck's skin.
  • After 30 minutes of grilling, evenly spread the sauce over the entire duck skin. To prevent the duck wings from being scorched, fold them back with aluminum foil and continue grilling for another 20 minutes.
  • To check if the duck is cooked, insert a wooden skewer into the duck meat, if the skewer comes out dry without any red blood, the meat is tender and cooked.
• Make the sauce:
  • Heat a pan, add 1 tablespoon vegetable oil, wait for the oil to heat up then add 1 tablespoon minced garlic and sauté until golden and fragrant.
  • Once the garlic is golden, add the remaining marinade sauce, bring to a boil, then turn off the heat and transfer to a bowl.
• Finished product:
  • The spicy chili roast duck straight out of the oven immediately delights the whole family with its rich aroma.
  • The duck's skin is shiny, moist, and beautifully colored thanks to the honey (or maltose) and sesame oil.
  • Each piece of duck meat is tender, juicy, stimulating the taste buds immensely. Dip a piece of duck meat into the rich sauce, enjoy the tender yet firm texture, the spiciness when put in the mouth, the more you eat, the more addictive it becomes!

4. Duck Roasted with Hoja Santa Leaves

Ingredients:

• 1 whole duck
• 20 hoja santa leaves
• 1 dry garlic bulb
• 2 shallots
• 2 Thai chili peppers, add more for extra spiciness
• 1 tablespoon honey

Methods:

• Step 1: Preparation: Pluck feathers, remove innards, and clean the duck. Then, eliminate the duck's odor by rubbing it with salt, white wine, and crushed ginger. Finally, rinse with clean water and drain.
• Step 2: Season and stuff the duck with spices for duck roasted with hoja santa leaves: Finely chop garlic, shallots, and Thai chili peppers, then mix with hoja santa leaves. Add seasoning such as salt, chicken powder, sugar, ground pepper, and ground five-spice. Next, stuff the mixture into the duck's cavity. You can add more chili peppers if you prefer it spicy. After stuffing all the spices, secure the duck's cavity with skewers or use a needle to sew it shut. Finally, tie the duck's neck and proceed to the grilling step.
• Step 3: Roast the duck: Boil the mixture of water and honey, then dip the duck for about 2 minutes. Afterward, remove the duck and let it drain. Next, grill the duck over charcoal until the skin turns deep golden brown, ensuring your roasted duck will be delicious! If using an oven, roast at 200 – 250°C for 20-30 minutes.
• Step 4: Fry the duck and finish: Heat a large pan, bring the oil to a boil, then add the roasted duck. Fry the duck submerged in oil for 3-5 minutes. Continuously pour oil onto the duck skin to achieve crispy golden skin. When the duck skin turns to a honey-colored hue, remove it and place it on paper towels to absorb excess oil. Finally, chop the duck into bite-sized pieces and serve with dipping sauce and fresh herbs.

5. Duck Roasted with Fermented Tofu

Ingredients:

• 1 cleaned duck
• 1 small jar of white fermented tofu
• 5 shallots
• 2 lemons
• 1 ginger
• Seasonings: pepper, salt, sugar, peanut oil, fermented tofu, seasoning powder, MSG
• Corn, cucumber, raw vegetables

Instructions:

• Prepare ingredients:
  • Cut the duck into large pieces and marinate with 1 tablespoon of lemon juice.
  • Finely chop garlic and shallots.
  • Mash the tofu, add a little sugar to reduce the saltiness.
• Marinate the Duck:
  • Mix mashed tofu, chopped shallots, chopped garlic, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1 teaspoon of peanut oil, 1 teaspoon of fermented tofu, ½ teaspoon of MSG into the duck meat and marinate for 45 minutes to 1 hour to absorb all the flavors.
• Roast the Duck:
  • The duck will be more flavorful and aromatic when grilled over charcoal. During grilling, you should turn the meat evenly to ensure it cooks evenly, avoiding burning or losing flavor and color. When the meat turns dark golden and emits a fragrant smell, it's cooked and ready to enjoy! The ideal grilling time for duck meat is 20 minutes for small pieces and 40 minutes for whole ducks.

Roasting duck with fermented tofu is quite simple, just a little skillful manipulation and you can have delicious Vietnamese dishes that will tantalize your taste buds! Wish you success!

7. Spicy Salted Duck

8. Unique Ginger Duck Roast

9. Duck Roast with Oyster Sauce

Nguyên liệu

• Đùi vịt 800 gr (khoảng 2 cái)
• Dầu hào 5 muỗng canh
• Rượu trắng 100 ml
• Mật ong 4 muỗng canh
• Giấm 1/2 muỗng canh
• Hành lá 5 nhánh
• Tỏi 20 gr (khoảng nửa củ)
• Sả 2 tép
• Gừng 1 muỗng canh (băm nhuyễn)
• Nước cốt chanh 1 muỗng canh
• Tiêu xay 1/2 muỗng cà phê
• Hạt nêm 2 muỗng canh
• Ớt bột 1 muỗng cà phê
• Ngũ vị hương 1 muỗng cà phê
• Dầu mè 1 muỗng cà phê

Cách làm:

Sơ chế vịt

• Rửa vịt thật sạch với nước, sau đó chà xát vịt với rượu trắng và 1 muỗng canh gừng băm nhuyễn để khử mùi của vịt.

Làm nước ướp vịt

• Cho 4 muỗng canh mật ong, 2 muỗng cà phê hạt nêm, 1 muỗng cà phê ngũ vị hương, 1 muỗng cà phê ớt bột, 1/2 muỗng cà phê tiêu, 20gr tỏi, 2 tép sả cắt mỏng, 5 nhánh hành lá, 5 muỗng canh dầu hào, 1 muỗng canh nước cốt chanh vào. Sau đó trộn đều hỗn hợp này.

Ướp vịt

• Cho hỗn hợp nước ướp vịt vào tô vịt và chừa lại một ít nước ướp để sử dụng trong lúc nướng vịt, trộn đều và ướp thịt vịt trong khoảng 30 phút cho thịt vịt thấm gia vị.

Hấp vịt cách thủy

• Bắc nồi hấp lên bếp, cho vịt vào nồi và hấp chín trong khoảng 30 phút ở lửa lớn. Khi thịt vịt chín săn lại thì tắt bếp

Nướng vịt

• Cho vịt lên vỉ nướng, trở mặt thịt vịt liên tục để thịt vịt chín đều và không bị cháy và đồng thời sử dụng phần nước sốt ướp vịt còn lại, dùng cọ quét khắp thịt vịt cho gia vịt thấm sâu vào thịt vịt, khi ăn sẽ cảm thấy ngon miệng hơn.
• Sau đó khi vịt đã vàng đều chúng ta cắt nhỏ cho vào đãi và thưởng thức nhé.
• Món vịt nướng dầu hào với mùi thơm của vịt khi nướng lên, hòa quyện với mùi thơm của dầu hào, tỏi, ớt,... kích thích vị giác của chúng ta khi thưởng thức, da của vịt nướng vàng giòn thơm ngon ăn với thịt sẽ giúp chúng ta giảm độ ngậy của thịt, gia vị thấm sâu vào thịt, đậm đà quyến rũ, khi ăn kèm rau sống và cơm sẽ vô cùng tuyệt vời.

10. Duck Roasted with Green Peppercorns

11. Roasted Duck with Green Peppercorns

14. Barbecue Duck with Char Siu Sauce

15. Barbecue Duck with Char Siu Sauce