Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the duck, thoroughly clean 1.8 kilograms of whole duck and pat it completely dry with paper towels.

2. 2

   Create the marinade by pounding 8 garlic cloves, 2 lemongrass stalks (sliced), 3 inches of galangal (sliced), 3 cilantro roots, and 1 teaspoon of white peppercorns in a mortar and pestle until a fine paste forms; then mix in 4 tablespoons of fish sauce and 2 tablespoons of palm sugar.

3. 3

   Evenly coat the cleaned 1.8 kilograms of whole duck with the marinade paste, ensuring to rub it both inside and out, then marinate it for a minimum of 4 hours or preferably overnight in the refrigerator.

4. 4

   Preheat a grill or oven to medium-high heat (around 375°F or 190°C for indirect heat) and fire-roast the 1.8 kilograms of marinated whole duck for 60 to 90 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C), flipping occasionally to ensure even cooking and color.

5. 5

   While the duck roasts, prepare the aromatic dressing by combining 4 tablespoons of fresh lime juice, 4 minced bird's eye chilies, 2 sliced red shallots, 1 cup of fresh mint leaves, 1 cup of fresh cilantro leaves, and 2 tablespoons of ground roasted rice powder in a large mixing bowl.

6. 6

   Once roasted, allow the 1.8 kilograms of whole duck to rest for 10-15 minutes before carving it into bite-sized pieces or thin slices.

7. 7

   Gently toss the carved duck pieces with the aromatic herb dressing until thoroughly coated and serve immediately.