How to Make Vietnamese Salt-Crusted Fried Duck

Prepare the Duck

Rub the duck thoroughly with coarse salt and ginger wine to clean and remove any odor, then rinse and let it dry.

Next, cut the duck into medium-sized pieces. Avoid cutting too small, as smaller pieces tend to dry out during frying and become tough. Also, when selecting duck, avoid lean ones, as they can dry out when fried.

Prepare Other Ingredients

Leave the skins on the shallots and ginger, wash thoroughly, and crush them. Mince a small amount of ginger to marinate the duck later for added aroma.

Remove the seeds from the chili peppers, slice them into thin strips, and soak in a bowl of saltwater to firm them up. These will be used to garnish the duck. You can leave the chili raw or fry it as desired.

Peel the tough outer layers of the lemongrass, wash, and let it dry. Divide the lemongrass into two parts: crush one part and shred it to fry until crispy, and keep the other part crushed and cut into sections for later flavoring the duck.

For the fresh herbs like cilantro, Vietnamese coriander, and basil, pick and wash them thoroughly in saltwater and drain. Be especially careful with Vietnamese coriander, removing the flower buds as they are prone to harbor insects.

Boil the Duck (Táu Vịt)

To ensure the duck is flavorful, tender, and not dry, you’ll need to parboil it with lemongrass, shallots, ginger, and seasonings like fish sauce, salt, and honey before frying.

This parboiling method enhances the flavor and helps keep the duck moist and tender, preventing it from drying out during frying.

How to parboil the duck:

In a pot, combine crushed shallots, lemongrass, and ginger with 70ml honey, 1.5 liters of water, 2 teaspoons of salt, and 1 teaspoon of MSG. Stir well and bring to a boil. Ensure the water is enough to cover the duck completely for even flavor absorption.

When the water boils, add the duck. Once it returns to a boil, reduce the heat and simmer for 15-20 minutes until the duck starts to pull away from the bone. Remove and let the duck drain.

Next, marinate the duck with 2 teaspoons of fish sauce, 1/2 teaspoon of MSG, 1/2-1 teaspoon of ground pepper, and the minced ginger. Mix well and let it sit for 20-30 minutes.

Marinate the Duck

Marinate the duck with 2 teaspoons of fish sauce, 1/2 teaspoon of MSG, 1/2-1 teaspoon of ground pepper, and minced ginger. Mix well and let it sit for 20-30 minutes.

Prepare the Salt-Crusting Powder

To make the seasoned salt mix, prepare the following ingredients: 22g dried shrimp, 95g instant porridge rice, 50g glutinous rice, 22g peeled mung beans, 25g coarse salt, and 10-15g whole peppercorns. This amount will yield about 200g of seasoned salt mix.

You can substitute instant porridge rice with shrimp crackers, but keep in mind that shrimp crackers contain oil, which may cause the mix to become oily over time.

Dry-roast each ingredient except the instant porridge rice. Dry roasting removes moisture and enhances the aroma without fully browning the ingredients.

Once roasted, grind everything into a fine powder, not too smooth. Mix them all together.

Store any leftover powder in an airtight bag or container in a cool place for future use.

Fry the Lemongrass

Heat enough oil in a pan to fully submerge the duck pieces for frying. Heat the oil over medium heat.

Before frying the duck, fry the lemongrass first to release its essential oils, which will later add aroma to the fried duck.

To make the lemongrass crispier, lightly coat it with crispy frying flour, ensuring the strands are evenly covered.

Once the oil is hot, fry the lemongrass until golden and crispy, then remove and drain the excess oil. Fry the chili peppers if you wish, or leave them raw for garnish.

Fry the Duck

After frying the lemongrass, proceed to fry the duck. Before frying, coat the duck pieces with crispy frying flour.

Cookbeo uses non-salted crispy frying flour, but if using a seasoned version, reduce the amount of fish sauce during marinating. If you have lion powder, mix a small amount into the flour to enhance flavor and give the duck a beautiful golden color when fried.

Once coated, shake off any excess ginger clinging to the duck before dredging in the flour. Ensure the duck is fully coated, then shake off any excess flour.

When the oil is hot, fry the duck pieces. You can either fry them once until golden and serve immediately, or for extra crispiness, fry them twice. For the double fry method, fry until lightly golden, remove and cool, then fry again until the desired crispiness and color is achieved.

For the second fry, fry until golden or deep golden brown, depending on your preference. The outer layer should feel firm to the touch, indicating the duck is crispy. Remove and drain the oil.

Finish the Salt-Crusted Fried Duck

While the duck is still hot, place it in a bowl and add 3-4 tablespoons of the seasoned salt mix. Toss the duck in the bowl, ensuring the salt mix evenly coats each piece.

Arrange most of the fried lemongrass on a serving plate, garnish with chili strips, and place the duck on top. Sprinkle more chili and fried lemongrass on top.

The dish is now complete. Salt-crusted fried duck has a fragrant aroma and vibrant color. This dish is best enjoyed hot, as the duck remains crispy on the outside while staying moist and juicy on the inside. Thanks to the marination and parboiling, the meat is flavorful and tender. The seasoned salt adds a perfect touch, mildly salty with a nutty richness that makes the dish even more enticing. If you prefer a stronger flavor, serve with a dipping sauce of chili sauce, sugar, and lime juice.