Chinese Style Roast Duck (烤鴨)
Roast Duck
Roast Duck is predominant in Chinese cuisine and Peking duck is very famous Chinese dish. Also, peking duck meat is often eaten with onion, cucumber and sweet bean sauce with bun rolled around the fillings. Sometimes, people like to use pickled radish and other sauces like hoisin sauce. There are so many different ways to roast a duck. Normally, Chinese style roast a duck in an oven and the duck is hanging over. Besides, it uses coal and slowly roast the duck so the skin is crispy and the meat is tender. This recipe I am going to share how to roast a duck at home and is Asian Chinese roast duck because I use Asian spices to marinate the duck. Chinese roast duck often serve with dipping sauce such as plum sauce, salt or hoisin sauce.
How to roast duck:
Since I don’t have a commercial oven like Chinese restaurant that can hang the duck in the oven. Therefore, I like to use the same principle as I roast a chicken at home. I use a bundt cake stand to put the duck up straight on the stand and roast it in the oven. In that way, the duck can be roasted nicely and received even heat, so the skin is golden brown and the meat is tender.
Cooking tips on roast duck:
First of all, clean the duck very well and take out all the guts and organs. Secondly, marinated the duck at least few hours. In addition, the best result is to marinate the whole duck over night and flip the other side and marinated it after a few hours. Thirdly, temperature and time is very important and crucial in order to roast a nice duck. If you don’t want the duck wings got burned, I recommend to use a piece of foil to wrap around the wing and bake the duck at 375 F for an hour. After that, remove the foil and increase the temperature 425 F and bake for another 15-20 minutes until the duck is golden brown and it reaches 165 F internal temperature.
Ingredients:
Whole duck 1 around 5.5 lbs
Marinated sauce:
Soy sauce 1/2 cup
Hoisin sauce 1/2 cup
Dark soy sauce 2 tablespoons
Water 1 cup
Garlic 2 cloves grind
Ginger 3 slices grind
Anise 3 pieces
Clove 3 pieces
Five spices 1/8 teaspoon
Instructions:
1. In a mixing bowl, add marinate sauce: soy sauce 1/2 cup, hoisin sauce 1/2 cup, dark soy sauce 2 tablespoons, water 1 cup, garlic 2 cloves grind, ginger 3 slices grind, anise 3, clove 3, and five spices 1/8 teaspoon.
2. Then, wash and clean the duck very well, remove all the guts and organs.
3. After that, put the whole duck into the marinated sauce for few hours (the best result is overnight). Try to flip the other side after a few hours.
4. Preheated the oven at 375 F. Then, put the duck on a cake stand like a bundt cake mold to roast a chicken from previous recipe.
5. Wrap the wings with foil to prevent the wings get burned. Next, bake the duck at 375 F for an hour. After that, remove the foil and change the temperature to 425 F and bake 15-20 minutes until it reaches 165 internal temperature and nice golden brown.
6. Rest for 10 minutes and chop it into pieces.
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Roast Duck
Ingredients
- 1 Whole duck around 5.5 lbs
MARINATED SAUCE:
- 1/2 cup Soy sauce
- 1/2 cup Hoisin sauce
- 2 tablespoons Dark soy sauce
- 1 cup Water
- 2 cloves Garlic grind
- 3 slices Ginger grind
- 3 pieces Anise
- 3 pieces Clove
- 1/8 teaspoon Five spices
Instructions
- In a mixing bowl, add marinate sauce: soy sauce 1/2 cup, hoisin sauce 1/2 cup, dark soy sauce 2 tablespoons, water 1 cup, garlic 2 cloves grind, ginger 3 slices grind, anise 3, clove 3, and five spices 1/8 teaspoon.
- Then, wash and clean the duck very well, remove all the gut and organs.
- After that, put the whole duck into the marinated sauce for few hours (the best result is overnight). Try to flip the other side after a few hours.
- Preheated the oven for 375 F. Then, put the duck on a cake stand like a bundt cake mold to roast a chicken from previous recipe.
- Wrap the wings with foil to prevent the wings get burn. Bake the duck at 375 F for an hour. Next, remove the foil and change the temperature to 425 F and bake 15-20 minutes until it reaches 165 internal temperature and nice golden brown.
- Rest for 10 minutes and chop it into pieces.
Notes
