This crisp, glazed duck is served in typical Asian fashion: cut into small pieces and served with a host of accompaniments—crisp radishes, chewy noodles, refreshing cilantro and tart lime. Marinating the duck uncovered helps dry out the skin so that it crisps nicely when roasted. you can substitute Nuoc cham for the five-spice sauce if you like.
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4-pound duck, trimmed of excess fat
2 garlic cloves, minced
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 teaspoon vegetable oil
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
2 teaspoons vegetable oil
2 shallots, thinly sliced
2 garlic cloves, minced
1/4 teaspoon five-spice powder
1/4 teaspoon crushed red pepper
1 tablespoon sugar
2 tablespoons white wine
2 tablespoons soy sauce
1 tablespoon fish sauce (nuoc mam)
1/4 teaspoon Asian sesame oil
Salt and freshly ground pepper
3/4 pound dried rice vermicelli or rice sticks
1 bunch red radishes, thinly sliced
Lime wedges and fresh cilantro sprigs
Thai, or bird, chiles, thinly slices (optionl)
Set the duck in a roasting pan and prick all over with a fork. In a small bowl, combine the remaining ingredients. Pour 1 tablespoon of the marinade into the cavity of the duck and rub the remainder all over the skin. Refrigerate the duck uncovered, basting occasionally, for at least 8 hours or overnight.
Preheat the oven to 375°. Spoon any excess marinade over the duck and roast for about 1 1/2 hours, basting occasionally, until well browned and crisp. If the pan juices start to burn, add 1 to 2 tablespoons of water to the pan. Lift the duck from the pan using 2 metal spatulas, one inserted into the cavity and the other under the bird. Pour the juices from the bird and the pan into a glass measuring cup. Transfer the duck to a carving board and let stand for up to 30 minutes.
Skim the fat from the pan juices. Set the roasting pan over 2 burners on high heat and pour in the juices. Add 2 tablespoons of water and scrape up any browned bits. Pour the pan juices back into the measuring cup.
Heat the vegetable oil in a small nonreactive saucepan. Add the shallots and cook over moderate heat, stirring, until softened. Add the garlic and cook, stirring, for 1 minute. Stir in the five-spice powder and red pepper and then the sugar. Pour in the wine, soy sauce and reserved pan juices and simmer for 1 minute. Stir in the fish sauce and sesame oil, season with a little salt and pepper and remove from the heat.
Bring a large saucepan of water to a boil. Add the rice vermicelli and cook over high heat, stirring constantly, until just tender, about 3 minutes. Drain, then return the noodles to the saucepan. Fill the pan with cold water and drain. Fill the pan again with cold water and drain well. Lift the noodles many times to keep them from clumping.
Remove the legs and wings from the duck, preferably with a meat cleaver or poultry shears. Cut the legs in half to separate the thighs and drumsticks. Turn the duck on its side and cut along both sides of the backbone to remove it. Cut through the breast bone to halve the duck. Cut the breast halves crosswise into 1-inch-thick slices; each piece should include some meat, skin and bone.
Mound the rice vermicelli on a large platter and drizzle with about half of the five-spice sauce. Arrange the duck pieces on top of the noodles and drizzle with a little more sauce,reserving about 1/4 cup for passing at the table. Place the radish slices, lime wedges, cilantro sprigs and fresh chiles around the duck.