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 Mandara, in the Vietnamese beach resort town of Nha Trang, and while resorts catering to Westerners don’t always dish up authentic cuisine, this one delivers the goods from charcoal-fired pits where local grill masters roast duck on hand-turned rotisseries.
Allow 12 to 24 hours for marinating the duck and 12 to 24 hours, if possible, for drying it. You’ll also need to allow about 1½ hours for spit roasting the duck.
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