Crisp Roast Duck Recipe (Vịt Quay)

Crisp Roast Duck Recipe (Vịt Quay)
Crisp Roast Duck (Vịt Quay)
Crisp Roast Duck (Vịt Quay)

For this week, we made this recipe for our daughter, Crisp Roast Duck (Vit Quay). We got the duck at our local Winco (no affiliation). We kind of like this Winco store as they started to stock a lot of Asian ingredients. Other ingredients include ginger, cinnamon, five spice powder. You can see the complete list below. We marinated the duck for at least 4 hours. The duck came out crispy, the meat is tender and moist. As always, our daughter loved the skin. This is not the Peking Duck recipe which we’ll make that one in the future.

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Roasted Duck (Vịt Quay)

Crisp Roast Duck Recipe (Vịt Quay)

Recipe for delicious Roast Duck (Vit Quay). The duck came out crispy and the meat is tender. Other ingredients: cinnamon, five spice powder, star anise.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 5 hours 15 minutes
Servings 4 servings


  • 6 lb duck
  • 2.5 oz ginger
  • 4 shallots (peeled)
  • 1 bun green onions
  • 2 cinnamon sticks
  • 3 star anise
  • 2 tsp honey

Marinated sauce:

  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp ground black pepper
  • 1 tsp seasoning (mushroom, optional)
  • 2 tsp garlic powder
  • 1 tsp five spice powder
  • 1/4 cup soy sauce
  • 3 tsp honey
  • 2 tsp cooking wine
  • 1 pack seasoning (Chinese spicy bake mix, optional)


  • Cut ginger into slices. Cut shallots in halves. Cut green onions into 2 inches long. Set aside.
    Crisp Roast Duck (Vịt Quay)
  • In a small bowl, whisk together all the "Marinated Sauce" ingredients until smooth. Set aside.
    Crisp Roast Duck (Vịt Quay)
  • Rub the duck with smashed ginger and wine mixture to eliminate the duck smell, if desired. Rinse and pat dry with paper towel. Apply generous amount of the "Marinated Sauce" mixture into the duck belly. Then place in the rest of ginger slices, shallots, and green onions. Sew up the duck's belly hole with a bamboo skewer. Marinate for at least 4 hours or overnight without covering in the fridge.
    Crisp Roast Duck (Vịt Quay)
  • Preheat oven to 350F (175C)

  • Bring water to a boil on high heat. Place in 2 cinnamon sticks, 3 star anise, and honey. Bathe the duck in the hot mixture for 7-10 minutes. Remove the duck and place in a rack.
    Crisp Roast Duck (Vịt Quay)
  • Bake for 1 hour and 15 minutes.( Turn the duck over every 30 minutes.) Remove from oven and wait for the duck cool down a little bit before sliced.
    Crisp Roast Duck (Vịt Quay)
  • Can be served with hoisin sauce and chili sauce.

    Crisp Roast Duck (Vịt Quay)

Vietnamese Directions:

  • Khử mùi hôi của vịt với gừng đập dập kèm chút rượu trắng. Sau đó rửa sạch và lao khô.
  • Cho 1/2 muỗng muối, 1/2 muỗng đường, 1/2 muỗng tiêu, 1 muỗng bột nêm, 2 muỗng bột toi, 1 muỗng bột ngũ vị hương, 1 gói bột Spicy Bake Mix, 1/4 cup nước tương, 3 muỗng mật ong. Khuấy đều.
  • Cắt lát gừng, cắt hành tím, cắt hành lá khoảng 2 inches.
  • Cho nước sốt vào trong bụng vịt. Sau đó cho gừng, hành tím, hành lá vào trong. Khâu lại. Ướp khoảng 4 tiếng hoặc để qua đêm.
  • Đun sôi nước. Cho vào 2 quế, 2 canh hoi, 2 muỗng canh mật ong. Cho vịt vào nồi và luộc trong khoảng 7-10 phút rồi các bạn lấy vịt ra ngay.
  • Cho vịt lên vỉ và nướng khoảng 1 tiếng 15 phút ở nhiệt độ 350 F (175 C).
  • Sau 1 tiếng 15 phút, lấy vịt ra. Chờ cho nguội rồi thái thành từng miếng vừa ăn. Món này ăn với tương ớt và tương đen.
  • Chúc các bạn thành công và ngon miệng

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