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 ROAST DUCK
John Torode's whole crispy duck with maltose marinade makes for an impressive centrepiece. The cavity is stuffed with star anise, spring onion and ginger.
Provided by John Torode
Categories Dinner, Main course
Time 1h50m
Yield Serves 4 with leftovers
Number Of Ingredients 14
Steps:
- The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
- In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
- To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
- The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
- In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
- To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
Nutrition Facts : Calories 1387 calories, Fat 109 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Protein 58 grams protein, Sodium 0.65 milligram of sodium
PEKING DUCK
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Categories World Cuisine Recipes Asian Chinese
Time 3h50m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
- Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
- Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
- Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Nutrition Facts : Calories 555.7 calories, Carbohydrate 48.1 g, Cholesterol 91.1 mg, Fat 31 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 10.6 g, Sodium 747.8 mg, Sugar 42 g
CHINATOWN STEAMED AND ROASTED DUCK
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Duck is notoriously a fatty bird, to diminish the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. Combine the Chinese five-spice, sugar, and salt in a small bowl. Rub the spice mixture all over the duck, inside and out. Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate. Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel. Fold the wing tips back under the duck and tie the legs together with kitchen string. Poke the duck breast a few times, piercing the skin.
- Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium. Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up. Cover tightly with aluminum foil. Steam the duck for 45 minutes, checking the water level periodically. Steaming the duck first melts away some of the fat and shrinks the skin.
- In a small saucepan combine the vinegar, honey, and soy sauce over low heat. Cook and stir for 5 minutes until thick. The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
- Preheat the oven to 375 degrees F.
- Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Put the rack with the duck back inside the roasting pan. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. Stick the whole thing in the oven. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. Tent the breast with some foil if it gets too dark. The legs will wiggle easily when it's done. Carve and serve.
STEAMED AND ROASTED WHOLE DUCK
Make and share this Steamed and Roasted Whole Duck recipe from Food.com.
Provided by kiwidutch
Categories Duck
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- To reduce the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body.
- Rinse the duck, inside and out, and pat dry thoroughly with paper towels.
- Combine the Chinese five-spice, sugar, and salt in a small bowl.
- Rub the spice mixture all over the duck, inside and out.
- Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate.
- Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel.
- Fold the wing tips back under the duck and tie the legs together with kitchen string.
- Poke the duck breast a few times, piercing the skin.
- Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium.
- Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up.
- Cover tightly with aluminum foil.
- Steam the duck for 45 minutes, checking the water level periodically.
- Steaming the duck first melts away some of the fat and shrinks the skin.
- In a small saucepan combine the vinegar, honey, and soy sauce over low heat.
- Bring to a boil and simmer and stir for 15 minutes until sauce thickens.
- The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
- Preheat the oven to 375 degrees F.
- Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out.
- Put the rack with the duck back inside the roasting pan.
- Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze.
- Stick the whole thing in the oven.
- Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color.
- Tent the breast with some foil if it gets too dark.
- The legs will wiggle easily when it's done.
- Carve and serve.
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