A: Welcome to “Food Delight” with fun and simple recipes to make your busy days easier. 

B: If you’re tired of chicken and want to try something different for dinner, here’s a delicious duck recipe that’s so tasty that pretty much anyone will enjoy it. 
A: If you don’t know how to cook a duck, don’t worry. It's simpler than you might think. This roast duck from Chef Rice - Nguyen Thuong Quan, Chairman of the Viet Nam Chef Association, will make duck a staple of your diet.
B: Your family and guests will be delighted by this mouth-watering, tender, juicy meat. The crispy skin is glazed with caramelized honey to give the duck a beautifully roasted look. 

Roast duck with honey is a hearty, nourishing recipe to impress your loved ones this weekend (Source: Internet)

A: It’s a perfect holiday main dish and something you can make for any special occasion. All you need is a duck fillet, about 1 kg taken from a whole duck, minced garlic, minced shallot, minced ginger, minced lemon grass, five-spice powder, oyster sauce, black pepper, and cooking oil.

B: That’s a lot of ingredients, A. I’m not sure I can cook that dish.
A: Don’t worry. Chef Rice will tell you how.  
“First, wash the duck, slice through the skin (not the meat) of the fatty duck breasts and sear that skin side to render out most of the fat lying underneath the skin. It removes quite a bit of fat, and leaves it in the pan where you might use it to cook the sauce. In a large bowl, combine the garlic, shallot, and ginger with all seasonings, blend the mixture well in a food processor, add the duck fillet, and toss well to coat the duck with this beautiful marinade. Cover, and leave it in the refrigerator for at least 30 minutes to overnight.”
B: Oh, I can almost smell the aroma of roast duck with a crispy skin. Now Chef Rice will tell us how to grill the duck. 
“Preheat a grill to 220 degrees Celsius for 10 minutes. Depending on the size of the breast, grill the duck for about 25–30 minutes, until the meat is nicely brown and crispy. You need to use a pan drip to get the fat draining from the duck. For the honey sauce: while the duck is cooking, combine the duck fat with 3 tablespoons of honey, 2 tablespoons of ketchup, 1½ tablespoons of soy sauce, ½ tablespoon of cooking oil, ¼ tablespoon of roasted sesame, and 3 tablespoons of water in the pan and bring to a boil. Reduce heat and drizzle over the plate of grilled duck fillet.”
B: Hey A, I have to admit that I haven't made duck for ages because I’ve so often been disappointed with the result, but this recipe sounds like a winner. 
A: I’ll definitely try this recipe this weekend.

This is a perfect holiday main dish and something you can make for any special occasion

“This is truly a flavorful dish for your family lunch this weekend. This dish makes for a wonderful meal, but it can also pair with rice or bread as a late dinner. A well-seasoned duck that's crispy on the outside and moist and delicious on the inside makes for a memorable meal. I hope these simple instructions will be useful and inspire your cooking for family happiness this weekend. Have a great time with cooking joy. Bon appétit, my dears,” Chef Rice said. 

B: Roast duck with honey is a hearty, nourishing recipe to impress your loved ones this weekend. If you have a recipe that you want to share, make a recording describing the dish and email it along with some lovely photos to vovfooddelight@gmail.com. 
A: Whoever submits the most creative dish with an impressive story behind it might just be our next guest on VOV24/7’s Food Delight. Goodbye.