Clay Pot Roast Duck

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.