Roast duck

Ingredients for 4 servings:

• 1 duck(s), about 2.2 kg
• 10 cloves garlic
• 3 stalks coriander, fresh
• ½ tsp salt
• ½ tsp black pepper, freshly ground
• 3 tbsp soy sauce, sweet
• 3 tbsp honey, thin
• 3 tbsp vinegar (rice vinegar)
• 3 tbsp sugar
• 1 Pepper, fresh red

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Ped Yang Naam Phung

Rinse the duck thoroughly with water and clean the inside. Peel the garlic, wash the coriander, pat dry, and pound both with salt and pepper in a mortar and pestle to a paste. Transfer to a small bowl, mix with 1 tablespoon of soy sauce and the honey. Rub the duck inside and out with this paste and let it marinate, covered, in a cool place for about 2 hours. Combine the vinegar with 2 tablespoons of soy sauce and the sugar in a small saucepan, bring to a boil briefly, and let cool again. Wash the pepperoni, remove the stems, and cut into fine rings. Then wash your hands thoroughly, avoiding your eyes or mucous membranes. Add the pepperoni rings to the vinegar sauce. Preheat oven to 190°C (gas mark 3). Place the duck in the center of a grill rack (with a drip tray underneath). After 10 minutes, reduce the temperature to 180°C and roast the duck for another 80-90 minutes, turning occasionally and basting with any rendered fat. Carve the duck and serve with the vinegar sauce. Note: This roast duck is a basic recipe that you’ll need for other dishes that I’ll add later. It also tastes great with rice and a few slices of cucumber.