Indulge in the rich flavors of the East with this authentic Roast Duck recipe! A delicacy that has graced the tables of emperors and commoners alike, this dish boasts a perfect blend of savory marinade, crispy skin, and tender meat. Whether you’re hosting a grand feast or simply looking to elevate your weekend dinner, this Roast Duck recipe promises a culinary journey that’s both exquisite and unforgettable. Dive in and discover the magic behind one of China’s most celebrated dishes!
Crispy Roast Duck
PRE TIME: 30 min
COOKING TIME: 2 hr
TOTAL TIME: 2 hr 30 min
- 1 whole Duck
- 1½ tbsp. Ground Bean Sauce
- 1½ tbsp. Chu Hou Paste
- 1½ tbsp. White Wine
- 1½ tbsp. Onion Powder
- 1 tbsp. Sugar
- 1 tbsp. Five Spice Powder
- 1½ tbsp. Garlic Powder
- 1 tbsp. Salt
- 3 stalks Green Onions, Cut Into 1/2 Inch Pieces.
- 3 slices Ginger, Sliced
- 1 Qt Water
- 1 tbsp. Salt
- 1/4 tsp. Baking Soda
- 2 tbsp. High Alcohol Content Liquor
- Maltose Water
- 2 cup Water
- 1½ tbsp. Maltose
- 2 tbsp. White Vinegar
- 1 cup Hoisin Sauce
- 1/3 cup Sugar
- 1/3 cup Sweet Bean Sauce
- 1/2 cup Water
- 1/4 cup Cooking Oil
- Peking Duck Wrapper
- Chinese Large Green Onions,Sliced
- Cucumbers, Sliced
- Peking Duck Wrapper
In a medium-sized bowl, combine the ground bean sauce, Chu Hou paste, and white wine. Stir until well mixed. In another bowl, mix together onion powder, five-spice powder, garlic powder, salt, and sugar. Stir until well combined.
Clean the duck by removing the innards and washing it thoroughly. Pat dry with kitchen paper to remove any excess moisture. Place the duck in a large container. First, rub the prepared sauce inside the duck's cavity. Then, rub the mixed spices evenly inside. Add the green onion segments and ginger slices.
Finally, sew the opening shut using a steel needle. If you don't have a steel needle, you can use toothpicks as a substitute.
Prepare an inflation barrel. With the help of a towel, hold the duck's rear with your left hand. With your right hand, insert the inflation tube into the neck, ensuring there are no gaps. Inflate the duck, being careful not to over-inflate to avoid bursting. The duck's skin should puff up entirely.
Hang the duck using a special duck hook.
In a pot, bring 1 qt of water to a boil. Add baking soda, salt, and high-alcohol liquor. Pour this mixture over the duck, repeating 5-6 times.
Prepare the maltose water. In a pot, bring 2 cups of water to a boil. Add maltose and white vinegar. Stir until well combined. Pour this mixture over the duck, repeating 5-6 times.
Hang the duck in a well-ventilated area to dry for 6-8 hours. Alternatively, you can use an electric fan to speed up the drying process for 6 hours.
Preheat a hanging oven using charcoal to a temperature of 350°F-400°F (180°C-200°C). Roast the duck for about 60-90 minutes. The duck should have a uniform reddish-brown color, and its skin should glisten with oil.
While waiting for the duck to roast, prepare the sauce. In a small pot, combine hoisin sauce, sugar, sweet bean sauce, oil, and water. Cook over low heat, stirring continuously until it comes to a boil. Note: If you have leftover sauce, you can store it in the refrigerator for future use.
Once the duck is roasted, hang it up. Hold the duck leg with your left hand and carefully remove the steel needle with your right hand. Be cautious as the liquid inside the duck will be hot.
Slice the roasted duck meat thinly using a Peking roast duck slicing knife.
Lay a Peking duck wrapper in your palm, spread a small amount of sauce on it, and then add green onion slices, cucumber slices, and duck meat. Roll it up and enjoy!
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