Sunday, October 29, 2006

Vit Quay aka Vietnamese Laque Duck

recipe #117

I've never tackled duck before. I never thought it was worth the the try.

This is a recipe from Authentic Vietnamese Cooking by Corinne Trang. I like this cookbook, even though it gets panned in reviews.

Vit Quay
1/3 c. fish sauce
1 tbs. thick soy sauce
1 tbs. honey
2 tsp. 5 spice powder
One 5.5 lb. Long Island duck
2 ounces. fresh ginger, cut into slices and then crushed
2 scallions chopped and crushed

Mix the first 4 ingredient together. Try to separate the duck skin from meat. Gently with your fingers. Try not to break the skin. Pour some of the soy/dish sauce mixture in between skin and meat then marinade the duck uncovered in the fridge for 24 hours. Turn often.

preheat oven to 425 degrees. Place the ginger and the scallions in the cavity of the duck, then truss the duck. Poke some holes in the skin of the duck the breast and legs. Place the duck breast side down on a rack and roast for 45 minutes, basting every 15 minutes. Turn the duck breast side up and continue roasting until the juices run clear, about 45 minutes.

I made this with only half a duck and it was done in 20 minutes --I think. The skin was black, the juices clear and after it cooled it looked cooked to me. The flavor was great. I was put off by the thick sheets of fat that covered not very much meat. I saved most of the rendered duck fat for later.

I think it would make a good filling for banh mi.

No picture, which is fine. It was pretty ugly.


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