Vit xiem nuong nuoc cot dua la sa gives duck with a deep red brown color, firm meat that is still juicy, and the scent of lemongrass and galangal. The difficulty is the thickness of Muscovy duck, where the sauce tends to sit on the skin and go no further.
So the meat is pricked all over with a fork before marinating, and lemongrass leaves line the tray to keep the base from scorching and add more aroma. Blending the sauce smooth lets it work into every fiber.
This batch weighs about 1.8kg, at roughly 243 calories per 100g.
Method
Cut the lemongrass leaves in half. Boil the dried chili for 5 minutes, then lift it out and drain.
Blend the sauce: put the dried chili, 1 tablespoon minced shallot, 1 tablespoon minced lemongrass, 1 tablespoon minced young galangal, 1 tablespoon annatto oil, 1 bowl coconut milk, 1 tablespoon honey, 1 teaspoon salt, 1 tablespoon fish sauce, 1 tablespoon soy sauce and 1 tablespoon MSG into a blender and blend smooth.
Prick the duck all over with a fork, coat it in the sauce and leave it for 20 minutes.
Heat the oven to 185 degrees C. Line the tray with lemongrass leaves, lay the duck on top and keep the leftover marinade.
Roast for 30 minutes, turning the duck now and then and brushing the marinade over the surface.
When the duck is cooked, take it out, rest it for 2 to 3 minutes, then chop it into bite sized pieces, arrange on a plate and scatter 1 tablespoon finely shredded kaffir lime leaf over the hot meat.
Tips
Lemongrass leaves under the duck stop the base from scorching and add more aroma.
A rest of 2 to 3 minutes before chopping keeps the juices in the meat.
Honey is still a sugar, so keep it to the single tablespoon in the sauce and resist brushing on more while roasting.
Pricking the meat with a fork before marinating lets the sauce work deep into the fibers.
A 185 degree C oven and a few rounds of basting bring up an even red brown surface.
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