Prep 72 h
Cook 2h
3 to 4


    1 whole duck
    4 tablespoons duck salt (store bought)
    2 leeks, chopped
    1 red onion, chopped
    2 tbsp fresh ginger, chopped
     3 slices angelica
    1/4 cup coriander, chopped
    1/4 cup red vinegar
    1/4 cup maltose sugar
    2 stalks lemongrass, chopped
    2 tbsp galangal, chopped
    1 tbsp potato starch
    2 tbsp onion oil
    1 tbsp chives, chopped
    Edible flowers for garnish

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Ingredient Substitution Guide


Use a tissue to clean the duck and make it dry.

Add 4 teaspoons of homemade mixture duck salt and massage the duck from the inside to make sure that the salt is spread everywhere.

Stuff the duck with leeks, red onion, fresh ginger, 3 slices of angelica and coriander. Use a meat truusing needle to wrap it up and hang the duck on the hook from the wings side.

Blanch the duck with hot water to prepare the skin for the next step.

Prepare a mixture of red vinegar and maltose sugar and blanch the duck again.

Place the duck in the chiller for three days to dry the skin and prepare for the final steps.

Place the duck inside the oven to roast it. Roast the duck two times. The first time roast it at 125°C for 20 minutes and the second time at 145°C for 25 minutes.

Cut half of the duck and fry it at 180°C to make the skin crispy until the colour becomes dark red.

Cut the duck and prepare the lemongrass sauce.

To make the sauce, start by chopping the lemongrass, galangal, and red onion. Mix it. Next, add a bit of potato starch to the mixture to thicken the sauce.

Heat some onion oil in a wok over a medium flame, then add the sauce to the wok and cook until it is heated through. Once done, plate the sauce around the duck and sprinkle some chopped chives and edible flowers around it. Serve hot.

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