Вит Куай

Ingredients

• 11 whole duck (about 2kg), cleaned and dried
• 22 tbsp five-spice powder
• 33 tbsp honey
• 42 tbsp soy sauce
• 52 tbsp rice vinegar
• 61 tbsp hoisin sauce
• 74 cloves garlic, minced
• 81 thumb ginger, sliced
• 92 spring onions, cut into pieces
• 101 tsp salt
• 111 tsp black pepper
• 12Steamed pancakes or jasmine rice
• 13Cucumber, julienned
• 14Spring onions, cut into batons
• 15Hoisin sauce for serving

Instructions

1. 1Mix five-spice, honey, soy sauce, rice vinegar, hoisin, garlic, ginger, salt and pepper into a marinade.
2. 2Rub the marinade all over the duck, including inside the cavity. Stuff with spring onions.
3. 3Place duck on a wire rack over a roasting tray. Refrigerate uncovered for 24 hours to dry the skin.
4. 4Remove from fridge 1 hour before cooking. Preheat oven to 180°C.
5. 5Roast duck for 1 hour 20 minutes, basting with remaining marinade every 20 minutes.
6. 6Increase heat to 220°C for the final 10 minutes to crisp the skin.
7. 7Rest the duck for 15 minutes before carving.
8. 8Serve with steamed pancakes or rice, cucumber, spring onions and hoisin sauce.