Vietnamese Wild Duck

with Rhubarb and Ginger Pickles

Preparation info
  • Serves


    • Difficulty


Appears in

By Ghillie Basan

Published 2019

  • About

The succulent flesh of roasted or smoked duck has been paired with spirits like cognac and whisky for a long time. The pairing often reflects the smooth, creamy texture rather than the taste, but this Vietnamese method of roasting duck is all about the texture and the taste, as well as the accompaniments which you can alter depending on what whisky you are drinking. As there is not a lot of meat on a wild duck, Vit Quay is one of my favourite ways to enjoy it. In contrast to the Chinese who