Recipe detail

Name: Roasted Duck with Lemongrass
Yield: 10
Cuisine: South-East Asian
Ingredients: 1.5000 kg; 50.0000 g; 50.0000 g; 80.0000 g; 100.0000 ml; 50.0000 ml; 30.0000 ml; 20.0000 ml; 20.0000 ml

Poultry Roasted Duck with Lemongrass

10. 5. 2025

Author: Myat Ko ko

Food category: Poultry

Cuisine: South-East Asian

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Program steps

Preheating:
200 °C

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Combination

40 %

Termination by time

00:40 hh:mm

200 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
Clean whole Duck	1.5	kg
Garlic	50	g
Ginger	50	g
Minced lemongrass	80	g
rice wine	100	ml
Honey	50	ml
Fish sauce	30	ml
Light soy sauce	20	ml
Cooking oil	20	ml

Nutrition and allergens

Allergens: SOY
Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc
Vitamins: Folate, Niacin, Thiamin, Vitamin B6, Vitamin C

Nutritional value of one portion	Value
Energy	524.9 kJ
Carbohydrate	4.3 g
Fat	42.1 g
Protein	29.1 g
Water	109.4 g

Directions

Rub the rice wine and salt all over the Duck.
Wash throughly and drain.
Blend all the ingredients together until smooth and stuff the mixture into the Duck belly and sew it up.
Put honey, light soy sauce and oil into the bowl and mix well. Spread the mixture evenly on the Duck skin to absorb, hang the Duck up to dry for about 2 hours until the skin is dry.
Place on the stainless steel wire shelving and roast for 40 minutes.

Recommended accessories

Stainless wire shelving