Vietnamese Spit-Roasted Duck with Star Anise and Honey

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Preparation info
  • Serves

    2 to 4

    • Difficulty

      Complex

Appears in
Planet Barbecue

By Steven Raichlen

Published 2010

  • About

When it comes to roast duck, China grabs the limelight. But excellent duck turns up throughout Asia—typically seasoned with the bold flavors of garlic, ginger, soy sauce, and honey and often roasted on a spit. After all, when it comes to extracting the abundant fat in a duck, nothing beats the rotisserie. The lateral heat and slow gentle rotation melt out the fat and crisp the skin, a virtue not lost on pit masters from Malaysia to Vietnam. This duck comes from a bay front resort called Ana