Make Crispy Garlic Duck at Home That's as Delicious as in Restaurants

Prepare the Duck

Ducks and geese often have a strong odor after plucking and initial cleaning. To clean and deodorize the duck, rub it thoroughly with a mixture of coarse salt and ginger wine. Apply this mixture all over the skin, throat, and inside the duck, then rinse well and let it drain.

Next, chop the duck into bite-sized pieces. However, since the duck meat will shrink during frying, avoid cutting the pieces too small. Also, to keep the duck from drying out, do not remove the fat under the skin. This fat helps make the crispy garlic duck richer and more flavorful. Be sure to chop the pieces evenly so the meat cooks uniformly.

Marinate the Duck

For a more flavorful and tender duck, marinate the meat thoroughly before frying. For 1kg of duck, marinate with 2 tablespoons of fish sauce, 2 tablespoons of oyster sauce, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 2 teaspoons of honey, 1 tablespoon of soy sauce, 1 teaspoon of MSG, 1 teaspoon of ground pepper, 1 tablespoon of Húng lìu powder, 1 tablespoon of annatto oil, and 2 teaspoons of mild chili powder (if available).

To make the duck meat even more tender, add 3 tablespoons of cooking oil. Mix well and let the duck marinate for 2-3 hours, or longer if possible, to allow the flavors to penetrate the meat.

Prepare the Other Ingredients

Peel and crush the shallots. If the shallots are large, cut them in half.

Peeled garlic cloves should be divided into two portions. For one portion of about 12-15 cloves, crush them lightly to release the essential oils. This garlic will be fried with the duck, so do not mince it to keep the garlic crispy and prevent it from burning. Add this garlic along with the shallots to the marinated duck for added aroma.

Slice the remaining garlic thinly for frying. To keep the garlic slices tender and white without browning, soak them in a bowl of water mixed with a bit of vinegar, coarse salt, and cooking oil.

Trim the Vietnamese coriander and cilantro, then soak them in salted water and rinse thoroughly. When preparing Vietnamese coriander, remember to remove the tips, as they tend to harbor parasites due to the plant’s aquatic growing environment.

Fry the Garlic

Add cooking oil to a pan. Since you’ll use this oil to fry the duck, add enough oil to submerge the duck pieces.

Drain the soaked garlic slices, then add them to the cold oil and heat over medium. As the garlic cooks, it will float to the top. Gently stir to ensure even browning.

Once the garlic turns light golden brown, remove it and place it on paper towels to drain the excess oil. Avoid over-frying the garlic, as it continues to cook after removal and can quickly turn bitter if left too long in the hot oil.

Cook the Crispy Garlic Duck

Heat the pan over medium-low heat, then add the marinated duck and Mắc mật leaves to the cold oil. Frying this way allows the duck to cook gradually and evenly, ensuring the skin becomes golden brown while the meat remains moist and tender inside. If the duck is added to hot oil, the skin may brown too quickly while the meat inside remains undercooked.

Fry until the duck turns golden brown, with a slightly charred appearance, then remove and place on paper towels to drain the excess oil.

If frying in batches, adjust the oil temperature between batches to prevent the duck pieces from turning too dark before they are fully cooked. Additionally, skim off any blackened bits between batches to keep the oil clear and prevent the duck from picking up burnt residue.

After frying, arrange the duck on a plate and sprinkle the fried garlic slices on top.

For serving, dip the duck in soy sauce with garlic and chili or in sweet and sour fish sauce, and pair it with fresh herbs like cilantro, Vietnamese coriander, and basil for a delightful combination. To balance the richness, you can also serve a hot bowl of blood pudding soup with bamboo shoots and vermicelli.

Make the Dipping Sauce

For garlic chili soy sauce: Mix 3 tablespoons of soy sauce, 2 tablespoons of water, 1/3 teaspoon of MSG, and 1 teaspoon of sugar. Stir until the sugar and MSG dissolve, then add minced garlic and chili. If you prefer a slightly tangy taste, add a bit of fresh lime juice.

For sweet and sour fish sauce: Mix 1 tablespoon of sugar, 2 tablespoons of fish sauce, 1 tablespoon of chili sauce, 1.5 tablespoons of fresh lime juice, and 3 tablespoons of water. Stir until the sugar dissolves, then add minced garlic and chili.