Photograph of the finished Lang Son roast duck with mac mat leaves

Vietnam · Vịt quay lá mắc mật

Lang Son roast duck with mac mat leaves

1 hr 20 min Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 1.2 kg
  • Photograph of Mac Mat leaves Mac Mat leaves 80 g
  • Photograph of Oyster sauce Oyster sauce 40 ml
  • Photograph of Fish sauce Fish sauce 40 ml
  • Photograph of Honey Honey 40 g
  • Photograph of Rice vinegar Rice vinegar 60 ml
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Ginger Ginger 20 g
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking