Vietnamese Roast Duck and Pineapple

I made the traditional dish of Vietnamese braised duck and pineapple some time in the past. It was good, nevertheless my spouse advised roasting the duck to carry out extra flavour. I agreed.

Discussions with a good friend in Saigon revealed that Vietnamese roast duck and pineapple isn’t a conventional meal in his nation. He additionally appreciated the roasting concept. So I created a recipe and named the dish Vịt Nướng Thơm (a literal translation). My spouse permitted.

Make my tackle Vietnamese roast duck and pineapple at dwelling with this step-by-step information.

Proceed studying“Vietnamese Roast Duck and Pineapple”

Vietnamese Roast Duck and Pineapple

20 minutes prep (morning/day earlier than)
80-100 minutes cooking

Tools

Two giant sealable baggage
Two roasting trays and wire racks
Blender
Sharp knives
Chopping boards

Measuring jugs and spoons
Small saucepan
Baking parchment
Basting/pastry brush
Lengthy-handled tongs

Components

I used duck legs as they’re straightforward to work with. It may be completed utilizing a complete duck and jointing it, alter the cooking instances as needed.

Essential Objects

Four duck legs
1 small candy pineapple
Cherry smoking chips (non-obligatory)
Coriander (garnish, non-obligatory)

Basting Sauce

300ml pineapple juice
1 tbsp soy sauce
1 tbsp Demerara sugar
1 tbsp tomato puree
1 tsp chipotle paste

Duck Marinade

Three-Four smoked garlic cloves
1 giant shallot
1 tbsp fish sauce
2 tbsp soy sauce
1 tbsp lemongrass
25g ginger

Pineapple Marinade

1 tsp Dizzy Pig Pineapple Head*
75ml spiced rum
50ml tbsp agave syrup

* – offers the pineapple a beautiful, contemporary and barely spicy flavour.

Methodology

This dish has recipes for each a standard oven and a Massive Inexperienced Egg. When cooking utilizing an Egg, you can even smoke the duck with cherry wooden chunks for some additional flavour.

Preparation – Morning or Day Earlier than

Chop the lemongrass core, ginger, shallots and garlic. Mix with fish and soy sauces in a blender, blitz to create a thick marinade. Rating the duck leg pores and skin with cross-hatch sample. Place duck legs in a sealable bag, pour within the marinade and coat duck legs with it.
Pores and skin and slice the pineapple into ½ inch thick sections, eradicating core to create pineapple rings. Place rings in a separate sealable bag, marinate with 1 tbsp Dizzy Pig Pineapple Head, spiced rum and agave syrup.
Seal/tie each baggage, expelling as a lot air as potential, and place them in fridge for at the very least Four hours, or in a single day.
Basting duck legs partway through cooking

Cooking with an Oven

Pre-heat an oven to 180°C/350°F (160°C/320°F fan). Place the duck legs on a wire rack over a roasting tray. Switch tray to oven, prepare dinner duck for 50 minutes. Add basting sauce substances to a small saucepan. Prepare dinner over medium warmth till the amount has halved and sauce is barely viscous. Depart to chill.
Take away tray from the oven. Discard fats and different deposits. Evenly coat the duck legs with some basting sauce (reserve half for later). Place the pineapple rings on a wire rack over a second roasting tray. Line the tray’s base with baking parchment.
Place each roasting trays into the oven. Prepare dinner for an additional 25 minutes, or till inside temperature of duck legs has reached 70°C/160°F.
Take away each trays from the oven, cowl and relaxation them coated for five minutes.
Smoking and roasting duck legs in Big Green Egg on raised grid

Cooking/Smoking with a Massive Inexperienced Egg

Arrange an Egg for oblique cooking. Add coals with cherry chunks in the course of the lumps (non-obligatory). Mild the coals and get the Egg to 135°C/275°F.
Put duck legs on wire rack over a roasting tray. Place the tray into Egg on the grid, smoke/prepare dinner for 50 minutes. Add basting sauce substances to a small saucepan. Prepare dinner over medium warmth till the amount has halved and sauce is barely viscous. Depart to chill.
Fastidiously burp and open the Egg. Evenly coat the duck legs with some basting sauce (reserve half for later). Elevate the Egg’s temperature to 175°C/350°F. Prepare dinner for an additional 30 minutes, or till inside temperature of duck legs has reached 70°C/160°F.
While the duck legs are cooking (after basting), bake the pineapple rings both on Egg’s grid or in an oven. If cooking rings in an Egg, flip them.
Take away duck legs from the Egg, cowl and relaxation them. Additionally take away pineapple if being cooked in Egg and canopy individually. Take away platesetter from Egg and change grid for direct cooking. Elevate temperature to 275°C/525°F.
Utilizing long-handled tongs, sear duck legs for 20 secs solely both sides, then take away and canopy them once more. The asparagus and pak choi may also be seared.
Searing duck legs and vegetables in a Big Green Egg

Assembling the Dish

Prepare dinner the asparagus and pak choi (takes little or no time).
Warmth up remaining basting sauce in a small saucepan.
Serve the duck legs and pineapple with pak choi and asparagus, and heated basting sauce for a dip. Garnish with coriander.
Vietnamese roast duck and pineapple with sauce and red wine

Hints, Ideas and Footage

The pineapple rings are cooked utilizing the strategy within the candy ‘n’ spicy baked pineapple recipe. See that publish for hints and suggestions.
Dizzy Pig Pineapple Head rub is on the market within the UK from Amazon.co.uk (affiliate hyperlink), BBQ Gourmand and Riverside Backyard Centre.
The feasibility of cooking pineapple rings in an Egg will depend on its measurement. They are often cooked in a Giant Egg however not a Minimax. It’s price measuring this out earlier than commencing to find out the place to prepare dinner the pineapple.
This video exhibits how you can extract the elements of lemongrass needed for cooking.

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