Lacquered Five-Spice Roast Duck (Vit Quay)

Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and crisp the skin.

Combine five-spice powder, minced lemongrass, garlic, soy sauce, fish sauce, sesame oil, and white pepper into a paste. Rub thoroughly inside and outside the duck.

Place star anise pods inside the duck cavity. Tie the legs together with kitchen twine and tuck the wing tips under.

Place the duck breast-side up on a rack set over a roasting pan. Refrigerate uncovered for at least 2 hours (or overnight) to dry the skin.

Preheat oven to 350F (175C). Mix honey with rice vinegar to make the glaze.

Roast the duck for 1 hour, then carefully pour off the rendered fat from the pan.

Brush the duck generously with the honey-vinegar glaze. Increase oven temperature to 400F (200C) and roast for another 30-40 minutes, brushing with glaze every 15 minutes, until the skin is deeply bronzed and crackling.

While the duck rests, make the dipping sauce: dissolve tamarind paste in 3 tablespoons warm water, stir in sugar, a splash of fish sauce, and minced garlic. Adjust to taste.

Let the duck rest for 15 minutes, then carve. Serve with tamarind dipping sauce, fresh cilantro, cucumber slices, and steamed rice or warm banh mi rolls.