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| Nutrient | Per serving1/2 duck (approx. 600 g) | Per portion600 g |
|---|---|---|
| Sugar | ~15 g | ~15 g |
| Energy | ~6500 kJ | ~6500 kJ |
| Sodium | ~2500 mg | ~2500 mg |
| Protein | ~90 g | ~90 g |
| Fat, total | ~110 g | ~110 g |
| Carbohydrate | ~20 g | ~20 g |
| Saturated fat | ~35 g | ~35 g |
Half Vietnamese roasted duck, glazed and fragrant, served with fresh herbs and dipping sauce
Half roasted duck, fragrant five-spice marinade, soy and honey glaze, fresh Thai basil, thick hoisin dipping sauce.
Vietnamese roast duck (Vá»t quay) highlights the historical culinary exchange between Vietnam and China. Locally adapted with fragrant spices, sweet honey glazes, and distinctively Vietnamese fresh herbs, it is a staple at family banquets and festive occasions.
Contains soy, gluten (from soy sauce and hoisin), and sesame. May contain traces of fish sauce. Prepared in a kitchen that also handles peanuts, shellfish, and egg.
Refrigerate leftovers within 2 hours in an airtight container for up to 2 days.
Best enjoyed warm. Allow refrigerated duck to sit at room temperature for 15 minutes before reheating.
To reheat and crisp the skin, place duck pieces in a preheated oven at 180 degrees Celsius for 10 to 15 minutes until thoroughly heated.
Serve warm with steamed rice or noodles. Garnish with fresh herbs and dip pieces into the provided sauce.
