Lang Son roast duck with mac mat leaves

Method

1. 1 Rub ginger and salt all over the duck to remove any unpleasant odor, then rinse and dry it.
2. 2 Mix mac mat leaves, dried onions, oyster sauce, fish sauce, turmeric powder, and pepper, then stuff the mixture into the duck's cavity and sew it shut.
3. 3 Mix honey with vinegar, apply evenly to the skin, and let it dry for 40 minutes for a radiant complexion.
4. 4 Roast the duck at 180 degrees for 50 minutes, turning it over and brushing it with the honey mixture once midway through.
5. 5 Increase the temperature to 210 degrees and cook for another 12 minutes until the skin is crispy, then let it rest for 10 minutes before chopping.
6. 6 Drain the duck's juices to make a dipping sauce, then add some mac mat fruit and chili peppers.

With an appliance

• Charcoal grill 1 hr 16 min

  Replace steps 4-5: roast the duck on a charcoal grill with the flame at a distance of 25 cm from the charcoal for 38 minutes, turning it every 8 minutes, then lowering it to a distance of 15 cm for another 6 minutes; the skin will be more noticeably smoky than on a conventional oven, but you must carefully monitor the fat to prevent it from igniting.