For the Ho Chi Min duck, mix salt, five-spice ginger, garlic, powder and soy paste. Brush the inside of the duck with it and sew up both ends. Mix remaining ingredients well and brush the whole duck outside with it. Now dry the duck, breast side up, on a rack in a cool place for seven hours.
Preheat the stove to 200 °C. Place the rack with the duck in a roasting pan and roast for one hour. If skin threatens to char, reduce temperature. (Ideally, the duck should be roasted in the Oriental style, upright, but this is not possible with most ovens. Roasting the duck on its back is second best).
Remove the cooked duck meat from the bones in large pieces and cut into even pieces (1 x 2.5 cm) Heat oil in a wok until it smokes, stir-fry the duck pieces for a few min.
Set aside, drain well.
Empty wok and wipe out, heat oil again and stir-fry ginger until hearty. Add soy pastes, add duck pieces to wok repeatedly, then stir in rice wine, nuoc mam chili oil, sauce, garlic, sugar and salt. Stir fry for a few more min.
Pour on chicken stock. Once it starts to make, reduce temperature and gently simmer open for five min. Increase heat, add scallions and chili and make strong for a minute, then stir in cornmeal.
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