To kick off 2013 last week I roasted a duck. It was a festive way to celebrate New Year but also an excuse to practice my whole duck cooking and use the new stove’s oven. I’ve experimented with deep-fried Sichuan duck and roast Peking duck. Vietnamese people often roast duck with red fermented tofu (vit nuong chao) so I decided to combine various methods and best-practices into one. It was a delicious duck that we ate over the course of two dinners.
Instead of a normal recipe format, I’m going to do walk you through the process so you can apply them later on. Hey, Lunar New Year isn’t far away. A roast duck could be part of your menu for launching the Year of the Snake!