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On a dusky evening in Ninh Bình, Fire-roasted Duck is imagined as a home cook version inspired by the vibrant market scenes. Juicy, fatty morsels glossed with a ruby glaze evoke the river valley warmth, while the open-fire technique suggests a rustic ease. The memory of travel inspires a home recreation that honors the city’s lantern-lit evenings.
”Rinse duck inside/out with water and a tablespoon lime or vinegar; pat dry.
Mix garlic, shallot, lemongrass, fish sauce, soy sauce, brown sugar, honey, oil, salt, pepper and five-spice.
Rub marinade over and inside the duck; refrigerate 4–6 hours or overnight.
Preheat grill or oven to medium-high (425°F/220°C). If using charcoal, set for indirect heat and a hot zone.
Roast or grill duck, skin side down first, turning occasionally and brushing with 1–2 tbsp water mixed with honey to glaze; cook 45–60 minutes until internal temperature 165°F (74°C) at thickest part.
Rest 10 minutes, carve into pieces and serve with soy/fish dipping sauce.
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