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Roasted duck in fermented bean curd (vit nuong chao)

Crispy on the outside, succulent on the inside. Luke Nguyen's recipe for charcoal roasted duck Vietnamese-style will have you wanting more.

  • serves

    ?

  • prep

    10 minutes

  • cook

    20 minutes

  • difficulty

    Mid

serves

?

people

preparation

10

minutes

cooking

20

minutes

difficulty

Mid

level

Ingredients

1 small duck

Marinade
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
Marinating time: 2 hours or overnight

Instructions

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.

Cook's Notes

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.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 20 July 2023 3:48pm
By Luke Nguyen
Source: SBS



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