A mouth-watering recipe for the Vietnamese dish of twice cooked roast duck in noodle soup.


  • Master stock for duck

  • 4 litres of cold water

  • 4 cinnamon sticks

  • 6 star anise

  • 6 pieces of dried mandarin peel

  • 50 millilitres of dark soy

  • 250 millilitres of light soy

  • 2 tablespoons of salt

  • Plum and tamarind sauce

  • 75 millilitres of oyster sauce

  • 75 millilitres of tamarind pulp

  • 150 grams of plum sauce

  • 75 grams of white sugar

  • 100 millilitres of water

  • Noodle garnish

  • 200 grams of water spinach

  • 100 grams of mixed Asian mushrooms

  • 1 long chilli thinly sliced on the diagonal

  • 160 grams of thin egg noodles blanched and refreshed


  • To prepare the duck:

  • 1.

    Combine all of the ingredients in a large pot and bring to the boil. To cook the duck in the master stock

  • 2.

    Wash the duck inside and out under cold running water. Remove any pinfeathers that may be stuck in the skin. Lift the skin from the flesh of the duck around the open cavity.

  • 3.

    Working your way carefully around the duck - insert the handle of a wooden spoon between the skin and the flesh and loosen the skin from the duck meat.

  • 4.

    Bring the master stock to the boil over high heat. When it boils holding the duck tightly by the neck plunge the duck tail first in and out of the stock three times. The skin will expand away from the flesh as you do this. The third time you plunge the duck into the stock let it go. Return the stock to a rapid boil then turn off the heat.

  • 5.

    Place a lid on the pot and leave the duck to poach for 1 hour and fifteen minutes. Insert a butcher hook under the wing of the duck and remove it from the stock. Hang it over the sink while you prepare the next step.

  • 6.

    In a wok mix 250 millilitres of white vinegar with 1 tablespoon of maltose and bring it to the boil. Hold the duck by the butchers hook over the wok. Ladle the maltose mixture over the duck for one minute then hang the duck in a well-ventilated place for at least one hour to dry.

  • 7.

    To prepare the duck for frying, chop the duck in half lengthwise and discard the neck. Remove the bones from the duck using your fingers and a knife where necessary.

  • 8.

    Place all of the ingredients in a saucepan and bring to the boil. Remove the saucepan and allow to cool. Excess sauce will keep for up to one week in the fridge.

  • Plum and tamarind sauce:

  • 1.

    Place all of the ingredients in a saucepan and bring to the boil. Remove the saucepan and allow to cool. Excess sauce will keep for up to one week in the fridge.

  • To cook the duck to serve:

  • 1.

    Heat 500 millilitres of vegetable oil in a wok until very hot, 180 degrees plus. Lay the duck on a spider and position it over the wok.

  • 2.

    Ladle the very hot oil over the duck skin until it is crisp and the duck is warmed through.

  • 3.

    Allow the duck to rest for 1 minute then chop it into even size pieces.

  • 4.

    Serve the duck on top of the water spinach and egg noodles then ladle some of the plum and tamarind sauce over the top. Garnish with watercress and finely sliced bird’s eye chilli.

  • Noodle garnish:

  • 1.

    Place the water spinach, Asian mushrooms and sliced chilli in a blanching basket and blanch for one minute.

  • 2.

    Add the noodles to the basket and stir all of the ingredients with a chopstick, remove the basket and drain. Divide the noodles and water spinach evenly between two bowls.

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Posted by Merryn13Report
oops I meant to give it a 5 star rating but pressed incorrectly!
Posted by Merryn13Report
This plum and tamarind sauce is amazing. Crispy skinned duck is moist inside and great paied with noodles and greens (bok choy).