Vietnamese-Style Lacquered Duck – Vịt quay kiểu Việt Nam

Marinated with honey, fish sauce, and five-spice

Introduction

Vịt quay kiểu Việt Nam is the Vietnamese interpretation of the famous Peking duck. Inherited from Sino-Vietnamese exchanges of the 19th century, this iconic dish was gradually adapted to local ingredients and Vietnamese tastes: fish sauce (nước mắm), honey, ginger, garlic, and fresh aromatics.

Less technical than Peking duck, vịt quay favors an accessible cooking method, juicy meat, and golden, crispy skin, in a generous, festive, family-style spirit. Today it is found both in home kitchens and in fine dining.

Other Names

Vietnamese

• Vịt quay – roasted/lacquered duck

• Vịt quay kiểu Việt Nam – Vietnamese-style version

• Vịt nướng – roasted duck (generic term)

• Vịt quay Tân Mã – iconic Saigon style

• Vịt quay Lạng Sơn – spiced Northern version

French

• Vietnamese lacquered duck

• Vietnamese roasted duck

• Vietnamese-style lacquered duck

• Sino-Vietnamese lacquered duck

Dish Characteristics

• Flavor profile: sweet and savory, with notes of honey, ginger, garlic, and five-spice

• Texture: crispy skin, tender and juicy meat

• Cooking: oven, grill, or home rotisserie

• Style: rustic to gastronomic, depending on presentation

• Traditional accompaniments: jasmine rice, stir-fried vegetables, fresh herbs, sweet-and-sour nước mắm sauce

Difference from Peking Duck

Regional Variations

North (Hanoi, Lạng Sơn)

Herbal marinade with mắc mật leaves, star anise, and sesame oil. Drier, less sweet flavor. Served with sticky rice or rice cakes.

South (Saigon)

Richer, more caramelized version: generous honey, lemongrass, garlic, chili. Very popular in restaurants and street food.

Central (Huế)

Imperial influence: bolder spices (cinnamon, anise), rice vinegar, elegant plating, thin slices.

Ingredients (Serves 4)

• 1 whole duck (1.5–2 kg)

• 3 tbsp honey

• 3 tbsp fish sauce (nước mắm)

• 2 tbsp light soy sauce

• 2 tbsp brown sugar

• 2 tbsp vegetable oil

• 4 garlic cloves, minced

• 3 cm fresh ginger, grated

• 1 tsp five-spice powder

• ½ tsp black pepper

• 100 ml water

• Scallions and fresh cilantro

Preparation

1. Preparing the Duck

Clean and thoroughly dry the duck. Remove excess fat. Prick the skin without piercing the meat to allow fat to render.

Traditional tip
Brush the skin with a mixture of boiling water and rice vinegar, then dry immediately.

2. Marinade

Mix honey, nước mắm, soy sauce, sugar, garlic, ginger, five-spice, and pepper.
Set aside one third for the final glazing.

Rub the duck inside and out. Cover and marinate 4–12 hours in the refrigerator.

3. Drying (Key to Crisp Skin)

Remove the duck from the fridge 2 hours before cooking. Place on a rack, uncovered, in a cool, ventilated place until the skin is completely dry.

4. Cooking

• Preheat oven to 160 °C (320 °F).

• Place duck on a rack with a drip pan underneath (water + vinegar).

• Roast for 1 hour 15 minutes, turning halfway.

• Target internal temperature: 65 °C (149 °F).

5. Glazing

Increase oven to 220 °C (425 °F), grill/broil setting.
Brush every 10 minutes with the reserved marinade, diluted if needed.
Finish with a glaze of warm pure honey.

Final temperature: 72–75 °C (162–167 °F).
Rest 15 minutes under loose foil.

Plating

Cut the skin into large pieces and slice the meat thinly.
Arrange on a warm platter, sprinkle with scallions and cilantro.
Serve with jasmine rice and sweet-and-sour nước mắm sauce.

Traditional Pairings

• Rượu nếp: soft and rounded, balances caramelization

• Rượu gạo: dry and powerful, offsets the richness of the duck

Chef’s Tips

• Free-range or mule duck recommended

• Insufficient drying = soft skin

• Glazing too early = loss of crispness

• A thermometer is essential to preserve juiciness

Nutritional Information (per portion – 250 g)

• Energy: 650 kcal

• Protein: 45 g

• Fat: 42 g

• Carbohydrates: 12 g

• Salt: 2.8 g

Cultural Note

“Ăn quả nhớ kẻ trồng cây”
When you eat the fruit, remember the one who planted the tree.

A celebratory dish, vịt quay embodies Vietnamese culinary transmission—between heritage, adaptation, and conviviality.