AUTHENTIC CHINESE 5-SPICE PEKING DUCK
An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird.
Provided by Personal Chef Adam
Categories One Dish Meal
Time 5h
Yield 1 whole duck, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- thaw duck overnight in refrigerator.
- remove giblets and trim excess fat from tail area or anywhere hanging.
- pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
- in large wok or pot bring water to a boil.
- add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
- make a slurry with cornstarch (mix with water) then add to boiling mixture.
- dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
- repeat process for another couple of minutes.
- immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
- rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
- after 4-6 hours, rub duck with 5-spice powder to taste.
- heat oven to 375 degrees.
- place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
- roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
- check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
- remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.
Nutrition Facts : Calories 3876.2, Fat 357.3, SaturatedFat 120, Cholesterol 690.1, Sodium 2615.5, Carbohydrate 41.1, Fiber 0.5, Sugar 26.6, Protein 108.4
CHINESE NEW YEAR ROAST DUCK ROLLS
Duck, symbolizing happiness and fidelity, is essential at every banquet during Chinese New Year. You can make this authentic version or buy roasted duck at meat shops in Canadian Chinatowns. For a first course, serve the duck and its skin with coriander, green onion and hoisin sauce wrapped in a thin pancake.
Provided by Olha7397
Categories Whole Duck
Time 3h
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE PANCAKES: In large bowl and using fork, stir flour with 3/4 cup (175 mL) boiling water just until ragged dough forms. Turn out onto lightly floured surface; knead until no longer sticky, about 5 minutes. Cover with plastic wrap; let stand for 20 minutes. Knead until elastic, about 4 minutes.
- Shape dough into 16-inch (40 cm) log; with serrated knife, cut into 1-inch (2.5 cm) pieces.
- With rolling pin, roll each piece into (1/8)-inch (3 mm) thick round.
- Brush 1 side of 2 of the rounds with sesame oil; stack oiled sides together and roll out to 6-inch (15 cm) circle. Transfer to baking sheet; cover with damp towel. Repeat with remaining rounds.
- In large nonstick skillet, cook pancakes over medium heat until golden brown bubbles appear, about 2 minutes per side. Separate halves and place on tea towel; cover.
- (Make-ahead: Let cool, wrap in plastic wrap and refrigerate for up to 1 week or freeze for up to 2 weeks; thaw. Wrap in tea towel and reheat in steamer, about 5 minutes.).
- Marinade: In small bowl, cover tangerine rind with boiling water; let stand until softened, about 5 minutes. Drain and finely mince. In bowl, whisk together rind, rye, sugar, bean curd paste, soy sauce and five-spice powder; set aside.
- Duck: Rinse and pat duck dry inside and out. Spread marinade evenly in duck cavity. Place on rimmed baking sheet; cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.).
- In stockpot, bring 20 cups (5 L) water to boil; add green onions, ginger and rice wine. Tie duck legs together in centre of 40-inch (101 cm) length of string. Holding duck by string ends, submerge in boiling water until skin is translucent, about 4 minutes. Reserving 2 tbsp (25 mL) cooking water, drain duck in colander. Remove string.
- Glaze: In bowl, whisk together honey, reserved cooking water and rice vinegar; set aside.
- Place duck, breast side up, on greased rack in roasting pan; refrigerate, uncovered, to dry for 1 hour. Brush duck evenly with some of the glaze; let dry in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 1 day.).
- Pour 1 cup (250 mL) water into roasting pan. Roast duck in pan in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); roast for 45 minutes, brushing with glaze 3 times.
- Gently loosen duck from rack and turn duck over; brush with remaining glaze. Roast until skin is crisp and browned, about 45 minutes; let cool enough to handle, about 30 minutes.
- With knife, slit skin along backbone. Using fingers, remove skin from duck starting at underside and finishing at breast. Cut meat into (1/8)-inch (3 mm) thick slices; cut skin into (1/8)-inch (3 mm) wide strips. Transfer to serving platter.
- Sauce: In small skillet, whisk together hoisin sauce, sugar and sesame oil; bring to boil over medium heat. Reduce heat and simmer until sugar is dissolved, about 2 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.).
- Add pancakes, green onions and coriander to duck on platter. To eat, spread 1/2 tsp (2 mL) sauce over pancake; sprinkle evenly with coriander, green onions, duck skin and duck meat. Roll up. Serves 16.
- Canadian Living Magazine.
Nutrition Facts : Calories 625.2, Fat 43.1, SaturatedFat 12.8, Cholesterol 105.9, Sodium 540.9, Carbohydrate 41.9, Fiber 1, Sugar 6, Protein 16.2
CANTONESE ROAST DUCK
Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight.
Provided by echo echo
Categories Whole Duck
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut off duck's wing tips and 2nd joints.
- Combine bean sauce through anise and rub the inside of the duck with the mixture.
- Sew the neck and tail openings securely.
- Bring 6 cups water to a boil.
- Place duck on a rack in your sink and pour 3 cups boiling water over the breast; turn over and pour on the rest of the boiling water so that all parts of the duck have been exposed to boiling water.
- Pat the duck dry.
- Combine vinegar and honey with 1 cup water; heat, stirring to blend smoothly; brush duck all over with the mixture.
- Slip a loop of string around the duck's neck and hang in a dry place overnight.
- Pre-heat oven to 450°F.
- Put the duck back-side-down on a rack in a roasting pan and roast at 450°F 6-10 minutes until golden brown.
- Turn with a towel (NOT a fork).
- Roast 8-10 minutes longer, making sure the duck does not burn.
- Reduce heat to 350°F and turn the duck onto its back once more, tent with foil and roast 20 minutes.
- Reduce heat to 300°F; roast 10 minutes.
- Reduce heat to 250°F; roast until tender (if used, a meat thermometer stuck in thickest part of thigh should register almost 180°F).
- Now increase heat to 450°F, remove foil and roast 10 minutes.
- Remove from oven and serve hot.
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