Garlic Roasted Duck
Category: Duck & Quail Dishes Rating: 4 Contributor: n/a



  • 3/4 cup red wine vinegar
  • salt and black pepper
  • 1 tbsp. Nuoc Mam sauce or light soy sauce
  • 12 juniper berries, crushed
  • 1 onion, chopped
  • watercress, to garnish
  • 5 oz. plain yogurt
  • 4 duck breast and wing portions
  • 2 tsp. fennel seeds
  • 1 clove garlic, crushed

1. Mix the Nuoc Mam sauce, vinegar, onion, juniper berries, fennel seeds, and garlic thoroughly in a large bowl and rub well into the duck portions. Cover the bowl with some plastic wrap and leave in a refrigerator for 8 hours, turning occasionally.

2. Preheat the oven 425 degrees. Drain and reserve the marinade. Place the duck portions, skin side down, in an ovenproof dish. Put in the oven for 30 minutes, basting at least once. Turn the duck portions over, baste and cook for a further 30 minutes, basting at least once. Switch off the oven but leave the duck in it.

3. Spoon 1 cup of the marinade into a hot pan, cover and allow to simmer for at least 5 minutes. Strain, whisk in the yogurt seasoning with salt and black peeper to taste.

4. Server the duck on a dish garnished with the watercress. The sauce is served in a bowl. If guests are not proficient with chopsticks, the duck should be chopped into bite-sized pieces.

Email this recipe to a friend
Your email address:
Your friend's address:
Send me a copy.
Rate this recipe

Our recipes
Chicken Satay Pad Thai
free easy Thai Recipes
Your recipes
Beef Dishes
Chicken Dishes
Duck & Quail Dishes
Fish Dishes
Pork Dishes
Rice Dishes
Soups and Appetizers
Vegetable Dishes
  Home | glossary | basics | recipes | cookbooks | resources | contact us

Copyright © 2018 All rights reserved. Vietnamese Food Glossary Vietnamese Basics Free Vietnamese Recipes Vietnamese Cookbooks Vietnamese Resources Contact Us