Quay lại thực đơn
| Chất dinh dưỡng | Mỗi khẩu phần1 whole duck (approx. 1.2 kg) | Mỗi phần1.2 kg |
|---|---|---|
| Sugar | ~10 g | ~10 g |
| Energy | ~16000 kJ | ~16000 kJ |
| Sodium | ~4500 mg | ~4500 mg |
| Protein | ~215 g | ~215 g |
| Fat, total | ~335 g | ~335 g |
| Carbohydrate | ~15 g | ~15 g |
| Saturated fat | ~105 g | ~105 g |
Whole Vietnamese roasted duck, slow-roasted to perfection with aromatic herbs, served with fresh garnish
Whole roasted duck, soy and five-spice marinade, fresh mint, coriander, sliced cucumber, sliced tomato.
Roast duck (vit quay) is a beloved centrepiece in Vietnamese banquets and family celebrations, showcasing a beautiful fusion of traditional Vietnamese aromatics with Cantonese roasting techniques. The slow-roasting process renders the fat to create a famously crisp skin, while locking the complex, aromatic flavours deep within the tender meat.
Contains soy and gluten (soy sauce, marinades). May contain traces of fish sauce and sesame. Prepared in a kitchen that also handles peanuts, tree nuts, shellfish, and egg.
Refrigerate leftovers promptly in an airtight container for up to 3 days. Store fresh garnish separately from the cooked meat to maintain freshness.
Ready to eat if served fresh. Carve into smaller, serving-sized pieces before eating.
To reheat and re-crisp the skin, place the duck pieces on a wire rack in a preheated oven at 190 degrees Celsius for 15-20 minutes until thoroughly heated. Microwaving is not recommended as it will soften the skin.
Serve warm, carved into pieces. Excellent alongside steamed jasmine rice, egg noodles, or accompanied by soft bao buns.
