Garlic roasted duck (vit nuong toi)

Yield: 4 servings

Measure Ingredient
1 tablespoon Nuoc Mam sauce
OR light soy sauce
⅔ cup Red wine vinegar
1 Onion -- chopped
12 Juniper berries, crushed
2 teaspoons Fennel seeds
1 Clove garlic -- crushed
4 Duck breast and wing
Portions
5 ounces Plain yogurt
Salt and black pepper
Watercress -- to garnish

1. Mix the Nuoc Mam sauce, vinegar, onion, juniper berries, fennel seeds, and garlic thoroughly in a large bowl and rub well into the duck portions.

Cover the bowl with some plastic wrap and leave in a refrigerator for 8 hours, turning occasionally. 2. Preheat the oven to 425°. Drain and reserve the marinade. Place the duck portions, skin side down, in an ovenproof dish. Put in the oven for 30 minutes, basting at least once. Turn the duck portions over, baste and cook for a further 30 minutes, ba 3. Spoon 1 cup of the marinade into a hot pan, cover and allow to simmer for at least 5 minutes. Strain, whisk in the yogurt and season with salt and black pepper to taste. 4. Serve the duck on a dish garnished with the watercress. The sauce is served in a bowl. If guests are not proficient with chopsticks, the duck should be chopped into bite-sized pieces.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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