A whole roasted duck with dark red, crispy, and glossy lacquered skin, and juicy meat flavored with five-spice, served Cantonese-style with pancakes, hoisin, and crunchy vegetable julienne.
Ingredients
- 1 piece whole duck, cleaned
- to taste fine salt
- 2 tbsp brown sugar
- 1 tsp Chinese five-spice powder
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp Shaoxing wine
- 30 g fresh ginger
- 3 cloves garlic
- 2 pieces star anise
- 3 tbsp maltose
- 2 tbsp rice vinegar
- as needed water
- 12 pieces duck pancakes (mandarin pancakes)
- 1 piece hoisin sauce
- 4 pieces scallion
- 1 piece cucumber
Method
- Prepare the duck by removing excess fat from the cavity, rinse it, then thoroughly pat it dry with a clean cloth until the skin is very dry.
- Mix the salt, brown sugar, five-spice, light and dark soy sauces, Shaoxing wine, minced ginger, crushed garlic, and cracked star anise to form the internal marinade.
- Generously massage the inside of the duck with this marinade, then firmly sew or truss the two openings (neck and cavity) to seal it inside.
- Pour boiling water over the entire skin of the duck to tighten the pores, then immediately and completely pat dry.
- Gently heat the maltose, rice vinegar, and a little water until you have a fluid glaze, then generously brush the entire duck.
- Hang or place the duck in a cool place, ideally in front of a fan or uncovered in the refrigerator, until the skin is taut, dry, and matte to the touch.
- Preheat the oven, roast the duck placed on a rack over a pan, breast side up, until it is dark red, lacquered, and crispy, brushing it again with glaze halfway through cooking.
- Let the duck rest for a few minutes before carving into even pieces, skin and meat together.
- Serve with the warmed pancakes, hoisin sauce, julienned cucumber, and thinly sliced scallions.
Nutrition
Per serving
- Energy
- 1009.4 kcal
- Protein
- 50.33 g
- Carbohydrate
- 30.44 g
- Fat
- 74.54 g
- Fibre
- 1.99 g
- Calcium
- 29.07 mg
- Iron
- 7.27 mg
- Magnesium
- 67.72 mg
