Whole roasted ducks (known as vit quay in Vietnamese) are the perfect takeout item; you might see them hanging in the window of a Chinese or Vietnamese deli, along with roasted pork. In Vietnamese cuisine, it’s common to serve the roasted duck “with some fresh baguettes, some Maggi seasoning sauce with sliced chilies to dip the meat, and some cucumber spears,” says seamunky. “Best eaten with your hands…preferably while sitting on the floor in a circle around the duck with your friends/family but that’s not necessary.” If you’re going to reheat the duck at home, seamunky suggests preparing a bed of egg noodles sautéed in garlic oil. Then simply “let the duck drip onto the noodles as it’s heating. Serve the duck on the bed of noodles. Garnish with scallions sliced on a bias. Enjoy.”

These roasted ducks are also often available from barbecue restaurants and delis, especially Chinese-Vietnamese restaurants (meaning restaurants operated by Chinese people from Vietnam), luckyfatima says. “At these restos, you find the duck served as in other Cantonese restos: cut into parts on a plate and soused in a little bit of salty duck juice,” luckyfatima says. “You just eat this with rice. It can also come with fluffy little pancakes and hoisin sauce, in soups, or be used in other dishes (stir fries, noodle dishes, it adds a lot of flavor). If it is fresh and well seasoned, it doesn’t need any sauce, great to gnaw on straight off the bone, skin and all, and sometimes chew the bones, too.”

A special kind of roasted duck is pei pa ngap, or pei pa duck—a crispier version, according to huiray. Iowaboy3 finds it to be less meaty, but more cooked down and caramelized.

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