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

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.