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Preparation
1 hour
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Cooking
1 hour 30 minutes
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Difficulty
Medium
Today, let’s join TasteVN cooking to see how to make delicious and tender roasted duck in a clay pot with very simple steps, so even the clumsiest person can do it. Prepare the ingredients and challenge yourself with this grilled dish right away!
Ingredients for Roasted Duck For 4 people
Duck 1 whole Minced shallots 1 tablespoon Minced garlic 1 tablespoon Fish sauce 3 tablespoons MSG 1/2 teaspoon Satay sauce 1 tablespoon Char siu seasoning 2 tablespoons Salt a little
How to choose fresh and delicious duck meat
For roasted duck, you should choose Muscovy duck to make the dish tastier and the preparation process easier. You should pay attention to buying male ducks instead of female ducks as the meat of male ducks will be firmer and more abundant.
You can choose to buy ducks that have been cleaned at food stores, supermarkets, or at traditional markets to save time. However, you can completely buy live ducks home, slaughter and process them to ensure the quality of the dish!
Live ducks
- You should pay attention to choosing ducks that are still active, have smooth and full feathers, and their bodies are intact without missing feathers to ensure that the ducks are still healthy.
- You should choose ducks with plump breasts, thick neck and belly skin, as they are usually mature and meaty.
- You can try crossing the two wings of the duck together; if they are just the right length, you can buy them. This is a simple way to check the maturity of the duck.
Prepared ducks
- Pay attention to choosing ducks that have just been slaughtered, with firm meat that has good elasticity. You can press it with your hand; if the duck meat deforms, you should absolutely not buy it.
- Observe the skin of the duck; if it is uniformly colored, light yellow, without strange colors, and without blood spots or bruises, then you can buy it.
See details: How to choose delicious duck meat
Tools for preparation
How to Cook Roasted Duck in a Clay Pot
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Prepare the Duck
After purchasing the duck, you need to use a knife to cut the neck to collect the blood, remove the feathers, and then wash it thoroughly with water several times. Use a knife to open the duck’s belly and clean out the internal organs inside.
Finally, just use salt to rub all over the duck to completely clean the dirt on its body, and then let it drain before cooking.
How to Eliminate Duck Smell
- You can use salt to rub all over the duck thoroughly, then rinse briefly with water, and continue using a mixture of rice wine and smashed ginger slices to rub on the duck once again.
- Alternatively, you can simply use a mixture of salt and lemon juice, mix well, and rub all over the duck until it is clean, then rinse with water to eliminate the duck’s smell.
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Marinate the Duck
Put in a bowl 1 tablespoon of minced shallots, 1 tablespoon of minced garlic, 3 tablespoons of fish sauce, 1/2 teaspoon of monosodium glutamate, mix well with a spoon and pour evenly over the duck.
Add 2 tablespoons of char siu seasoning and 1 tablespoon of satay, then you should use your hands to rub and massage the seasoning evenly onto the duck meat. Let it sit to absorb the seasoning for about 1 hour.
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Skewering the duck
When the duck meat has marinated for enough time, use your hands to firmly press the hooks into both sides of the duck’s ribs so that you can hang the duck up.
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Roasting the duck
While waiting for the duck meat to marinate, you can prepare the charcoal. When the fire has died down, place the red-hot charcoal into a pot or a moderately sized jar. Hang the duck up so that it does not touch the charcoal, cover the mouth of the pot with banana leaves, and then tightly close the lid.
Note:
- You should not put all the ash and charcoal into the pot, as the ash will reduce the heat emitted by the charcoal.
- You should not hang the duck too high above the charcoal surface, nor too low; a distance of about three hand lengths between the duck and the charcoal is recommended.
After about 30 minutes of roasting, open the pot lid to take the duck out and brush a layer of the previously prepared marinade on top. At the same time, add more charcoal to the pot, then hang the duck back in and continue roasting for about 1 hour until the meat is completely cooked.
Tip: At this point, you should turn the duck to ensure that the meat cooks evenly all over!
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Final Product
The roasted duck after being cooked has a beautiful golden color, the meat is tender without being dry, and the inside still retains a certain level of moisture. The outer skin is slightly crispy and fragrant. The meat is evenly marinated with spices, you can enjoy it with garlic chili sauce, roll it with bánh hỏi and fresh vegetables for an incredibly delicious experience!
See more
Hope that the way of making roasted duck in a clay pot that TasteVN just shared can help you enrich your family’s menu, making meals more appealing. Wishing you success with delicious dishes!
*Refer to images and recipes from the YouTube channel: Trí Phạm
