Home-Style Roast Duck Recipe - Cooking Index
Home-Style Roast Duck Recipe - Cooking Index
| 1 | Duckling - (abt 4 lbs) - cleaned | |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 tablespoon | 15ml | Hoisin sauce |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1 teaspoon | 5ml | Toasted Sichuan peppercorns |
| 1/2 teaspoon | 2.5ml | Ground Chinese five-spice powder |
| 3 | Star anise pods | |
| 2 | Peeled ginger | |
| 2 | Green onions - trimmed, and | |
| Cut into 2" lengths | ||
| 2 | Garlic cloves - crushed (medium) | |
| For The Glaze | ||
| 1 1/2 cups | 355ml | Water |
| 1/4 cup | 59ml | Distilled white vinegar |
| 1/4 cup | 59ml | Honey |
| = (or maltose syrup) | ||
| 1/8 teaspoon | 0.6ml | Red food colouring - (optional) |
Marinate the duck: Rinse the duck inside and out under cold water. Pat all surfaces dry. Clip off the wing tips with kitchen shears. If the head and neck are not attached to the duck, pull the neck skin over the neck opening and, with a metal skewer, secure the skin over the opening.
Stir the sugar, hoisin sauce, salt, Sichuan peppercorns, five-spice powder, star anise, ginger, green onions and garlic together in a small bowl until well blended.
Pour the marinade into the cavity of the duck. Overlap the flaps of the skin on either side of the cavity and sew them shut with a trussing needle and thread. The opening will have to be sewn securely shut to keep the liquid marinade from leaking out as the duck hangs.
For the Glaze: Stir the water, distilled vinegar, honey and food color, if using, together in a small bowl until blended.
For the Dish: Preheat the oven to 400 degrees.
Tie a string securely around the duck's neck or under its wings to serve as a hanger. Leave about a foot of the string attached and clip the excess string.
Bring an 8- to 12-quart stock pot of water to a boil. Hold the duck by the string and slowly lower it into the boiling water until it is completely submerged. Let steep for 2 minutes then lift the duck from the water, letting the excess water drip back into the pot. Hold the duck over a large bowl and carefully pour the glaze over the duck, taking care to coat the entire surface of the duck with glaze. Repeat the glazing process 2 to 3 times to ensure the duck is evenly coated.
Hang the duck in a cool place until the skin is taut and dry, 4 hours to overnight. You can reduce the time to 2 hours by using an electric fan. Aim a fan, set on high, directly at the hanging duck. Move the fan, or the duck, as necessary to dry all the sides evenly.
Place the duck, breast-side up, on a rack in a foil-lined roasting pan. Remove the string. Roast the duck until the skin is brown and crispy, 40 to 50 minutes. Remove from the oven and let stand for 10 minutes before carving. The duck can be served warm with a bowl of steamed rice or as an ingredient in numerous dishes.
This recipe yields 4 servings.
Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show 6: - Poultry) - from the TV FOOD NETWORK CANADA
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