Crispy Five-Spice Roast Duck — Vit Quay
Saigon-Chinese five-spice roast duck leg lacquered with maltose and dark soy until skin shatters glass-crisp, served sliced over jasmine rice with cucumber, scallion, hoisin dipping sauce, and a bowl of clear duck broth on the side.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince ginger, shallot, and garlic. Whisk into five-spice, dark soy, light soy, Shaoxing, fish sauce, and white pepper. Score duck skin on both legs in shallow crosshatch, rub marinade over flesh and cavities. Whisk maltose with rice vinegar and 1/4 cup boiling water until syrup loosens.
Build 1
Brush maltose glaze over both duck legs' skin, air-dry on a rack 15 minutes until tacky and tightened. While glazing, rinse rice until water runs clear.
Boil
Add rice to a pot with 360ml cold water and salt, bring to boil over high 3 minutes, cover, drop to lowest heat 12 minutes until tender and water absorbs.
Roast
Place duck legs skin-side up on a rack over a tray in a 180°C oven 50 minutes until fat renders and juices run clear when pierced at bone. Brush second maltose coat over skin on both legs.
Glaze
Switch to 230°C oven 10 minutes until skin lacquers deep mahogany and shatters glass-crisp under a tap. Rest off heat 5 minutes. While resting, slice cucumber into spears, scallion thin, and duck off the bone in 1cm slices.
Build 2
Whisk hoisin with sesame oil and 2 tbsp warm water for dipping sauce. Heat chicken stock to a simmer in a pot, pour into a serving bowl for broth.
Plate
Divide rice between two plates and mound, fan duck slices alongside on each plate, scatter scallion and cilantro across both, set cucumber spears at edge of each with hoisin bowl between, serve clear duck broth in small bowls on the side.
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