Recipes / Vietnamese dishes / Roasted Dishes

Vit Quay (Crispy Skin Roast Duck), No Added Refined Sugar

Name: Vit Quay (Crispy Skin Roast Duck), No Added Refined Sugar
Total time: 580 min
Yield: 5 servings
Cuisine: Nationwide
Ingredients: 1 duck, 1.5 to 2kg; 2 tablespoons minced ginger; 4 tablespoons white rice wine; 3.5 tablespoons salt; cavity seasoning made from 3 shallots, 3 cloves garlic, 2 tablespoons oyster sauce, 1 teaspoon five spice powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt, 1 teaspoon mai que lo (Chinese rose wine), 1 tablespoon soy sauce, 2 teaspoons kOBE Monk Fruit Blend, 1 teaspoon black pepper, a few stalks spring onion, a few slices ginger; glaze made from 1.5 liters water, 1 small onion, 3 to 4 star anise, 6 cloves, 3 to 4 pieces dried tangerine peel, 1 cinnamon stick, 1 tablespoon soy sauce, 2 teaspoons mai que lo (Chinese rose wine), 2/3 tablespoon kOBE Monk Fruit Blend, 2 tablespoons honey, 3 tablespoons rice vinegar; dipping sauce made from 1 tablespoon sesame oil, 1/2 tablespoon minced garlic, 2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon kOBE Monk Fruit Blend

Vietnamese dishesRoasted DishesNationwide5 hours 40 minutes in total, including 4 hours to marinate and dry the skin

Chinese style crispy skin roast duck needs more waiting than cooking. It is good for the thin, shattering skin over meat that stays juicy. The hard part is the skin: if it is not dry, no amount of roasting makes it crisp.

After the hot glaze is poured over, the duck hangs in a cool, airy spot for 2 to 3 hours until the skin dries and tightens. The glaze is cooked with star anise, cinnamon, and dried tangerine peel toasted first for aroma. A bowl of hoisin and sesame oil dipping sauce alongside is all it needs.

This batch weighs about 2kg, at roughly 142 calories per 100g.

Nutrition (this recipe makes 5 servings)

248kcal

15.9gprotein

19.5gfat

0gsugar

This recipe is sweetened with honey. Honey is still sugar, so keep the portion sensible.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 5 servings. A duck of 1.5 to 2kg is chopped into pieces and divided into 5 servings with one shared bowl of dipping sauce.

Ingredients for the batch

1 duck, 1.5 to 2kg
2 tablespoons minced ginger
4 tablespoons white rice wine
3.5 tablespoons salt
cavity seasoning made from 3 shallots, 3 cloves garlic, 2 tablespoons oyster sauce, 1 teaspoon five spice powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt, 1 teaspoon mai que lo (Chinese rose wine), 1 tablespoon soy sauce, 2 teaspoons kOBE Monk Fruit Blend, 1 teaspoon black pepper, a few stalks spring onion, a few slices ginger
glaze made from 1.5 liters water, 1 small onion, 3 to 4 star anise, 6 cloves, 3 to 4 pieces dried tangerine peel, 1 cinnamon stick, 1 tablespoon soy sauce, 2 teaspoons mai que lo (Chinese rose wine), 2/3 tablespoon kOBE Monk Fruit Blend, 2 tablespoons honey, 3 tablespoons rice vinegar
dipping sauce made from 1 tablespoon sesame oil, 1/2 tablespoon minced garlic, 2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon kOBE Monk Fruit Blend

Method

Wash the duck and cut away the oil gland at the tail. Rub 4 tablespoons of white rice wine, 2 tablespoons of minced ginger, and 3 tablespoons of salt over the whole body and inside the cavity, then rinse and drain.
Mince 3 cloves of garlic and 3 shallots and mix them with 2 tablespoons of oyster sauce, 1 teaspoon of five spice powder, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of salt, 1 teaspoon of mai que lo, 1 tablespoon of soy sauce, 2 teaspoons of kOBE Monk Fruit Blend, and 1 teaspoon of black pepper. Rub the mixture into the cavity, tuck in the spring onion and sliced ginger, and sew it closed.
Simmer 1.5 liters of water with the onion, star anise, cloves, dried tangerine peel, and cinnamon, all toasted first for aroma, for 5 minutes. Mix 1 tablespoon of soy sauce, 2 teaspoons of mai que lo, 2/3 tablespoon of kOBE Monk Fruit Blend, and 2 tablespoons of honey and add them to the pot, bring it back to a boil, lift out the aromatics, turn off the heat, and stir in 3 tablespoons of rice vinegar.
Pour the hot glaze all over the skin until it is taut and glossy, then hang the duck in a cool, airy spot for 2 to 3 hours until the skin is dry and tight.
Roast the duck in an oven or deep fry it until the skin is golden and crisp and the meat is just cooked.
Make the dipping sauce: fry 1/2 tablespoon of garlic in 1 tablespoon of sesame oil until fragrant, lower the heat, then add 2 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, and 1 tablespoon of kOBE Monk Fruit Blend and stir until dissolved and thickened.

Tips

Cutting away the oil gland at the tail removes the main source of the duck's smell.
Hang the duck until the skin is properly dry before roasting, with a fan to speed it up, and that is what gives crisp skin.
Blanch the duck in boiling water to tighten the skin before hanging it, since slack skin will not crisp evenly.
Honey is still a sugar, and 2 tablespoons in the glaze is enough for the color.
Toasting the spices before the glaze goes on the heat is what brings the aroma out.
Sew the cavity closed after the spring onion and ginger go in, so the seasoning stays inside.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

↗See Monk Fruit Blend More recipes