Photograph of the finished Clay Pot Roast Duck

Vietnam · Vịt nướng nồi đất

Clay Pot Roast Duck

2 hr Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 2 kg
  • Photograph of Coarse salt Coarse salt 600 g
  • Photograph of Ginger Ginger 160 g
  • Photograph of Lemongrass Lemongrass 160 g
  • Photograph of Mac Mat leaves Mac Mat leaves 120 g
  • Photograph of Fish sauce Fish sauce 88 ml
  • Photograph of Shallots Shallots 2
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Chilli Chilli 12
  • Photograph of Lime Lime 4
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Marinate the whole duck with crushed ginger, chopped lemongrass, shallots, and fish sauce for 4 hours.
  2. 2 Stuff the duck's belly with mac mat leaves and crushed lemongrass stalks, then tie it shut.
  3. 3 Spread a 3 cm thick layer of coarse salt on the bottom of the clay pot, then place the duck on top of the salt.
  4. 4 The coarse salt is only for evenly distributing heat and absorbing moisture; it's not meant to season the meat.
  5. 5 Cover the pot tightly and bake in the oven at 190 degrees or on low heat for 65 minutes.
  6. 6 Open the lid and bake for another 12 minutes until the skin is golden brown and crispy, then serve with salt, pepper, lemon, and chili.

With an appliance

  • Air fryer 1 hr 10 min

    Replace step 5: spray duck skin with oil, divide the ducks into trays that fit the baskets, then run a hot air cooker at 205 degrees for 42 minutes and flip after 21 minutes; the skin will dry faster, larger ducks must be cut in half.

Start cooking