The duck for cooking the dish is duck naturally raised in That Khe town of Trang Dinh district. First, the cook removes the giblets from inside the duck, and rinses the duck, inside and outside, with cold water.
Then, the duck is stuffed with more than 10 spices, including leaves and fruits of a ‘mac mat’ (clausena indica) tree, soy sauce, garlic, and chilli. It is also brushed with a layer of honey to create a fragrant and beautiful golden colour.
The seasoned duck is left for 15 minutes to let all the spices marinate into the meat, before being roasted over coals.
The cook has to begin with a small starter fire with kindling and smaller logs and keeps the fire at medium heat to prevent the duck from getting burnt. In the end, the duck should be nicely browned with crispy skin.
The final dish has an aromatic fragrant of ‘mac mat’ leaves, and tender and juicy meat, which is coated with a honey-balsamic glaze.
Roast duck is not only a favourite dish in the daily meal of locals in Lang Son but also a speciality that attracts visitors to the northern border province.