Khao na ped

Method

1. 1 Rub five-spice powder, minced ginger and garlic, and soy sauce over the duck and marinate for 30 minutes.
2. 2 Roast the duck at 200 degrees for 45 minutes, turning it over halfway through to ensure the skin is evenly golden and crispy.
3. 3 Collect the duck's juices and simmer them with oyster sauce, sugar, and a little soy sauce for 5 minutes.
4. 4 Mix the cornstarch with cold water and gradually pour it into the sauce pot, stirring for 2 minutes until smooth and thick.
5. 5 Blanch the Chinese broccoli in boiling water for 2 minutes to keep it bright green and crispy, then remove it from the water.
6. 6 Arrange sliced duck on top of hot rice, pour sauce over it, and serve with Chinese broccoli and cilantro.

With an appliance

• Charcoal grill 52 min

  Step 2: Roast the duck over medium-high heat, 22 cm from the coals, for 34 minutes, turning every 8 minutes; the skin should have a smoky flavor and the fat should drip onto the coals, but you need to watch for a good flame.