Vịt quay (roast duck)

Instructions

1. Clean the duck, remove excess fat and pat it thoroughly dry with paper towels.
2. Mix the garlic, five spice, fish sauce, salt and pepper, then rub the inside and outside of the duck.
3. Blanch the duck for 1 minute, then dry it again to firm up the skin.
4. Make the glaze by heating the hoisin sauce, honey, sugar and vinegar until syrupy.
5. Place the duck on a rack over a baking sheet, bake at 180 °C for 1 hour 15, basting with glaze every 15 minutes.
6. Raise the temperature to 220 °C for the last 10 minutes to crisp the skin, then let rest for 10 minutes before carving.