1-5 teaspoon Five spice powder depending on the level of spice desired
1.50 tablespoon Himalayan pink salt
1 teaspoon Thyme
1 teaspoon Italian Seasoning
3 tablespoon Peanut oil
As required Ingredients for duck cavity
1 inch Ginger, 2 pieces
2 Scallion stalks whole
3 piece Star anise
As required Ingredients for plum sauce
1 teaspoon Oil
1 teaspoon Ginger and garlic chopped
1/4 cup Water
3 tablespoon Apricot jam
3 tablespoon Black chinese vinegar or white vinegar
1/2 teaspoon Soy sauce
1/2 teaspoon Sesame oil
1/4 teaspoon Cinnamon
1/2 teaspoon Worcestershire sauce
Directions: Chinese Roast Duck Recipe
STEP 1.Clean and wash a 4 lb whole duck with skin on. pat dry with a kitchen paper towel.
STEP 1.Boil water in a pot and hold the duck over the pot, spoon boiling water all over the skin of the duck. This helps to tighten the skin.
STEP 1.Leave it suspended to drip for 30 minutes.. In the cavity of a 4 lb whole duck with skin on, place 2 pieces of 1 inch ginger slightly pounded, 2 scallion stalks and 3 pieces star anise.
STEP 1.To prepare the dry rub for the duck, in a small bowl add 1 to 5 tsp of five spice powder depending on the level of spice desired. Add 1 ½ tbsp himalayan pink salt, 1 tsp thyme, 1 tsp italian seasoning, 3 tbsp peanut oil and mix.
STEP 1.Apply the rub on the skin of the duck. Rub well all over the duck.
STEP 1.Preheat the oven to 325 degrees fahrenheit (162 degrees celsius).
STEP 1.Prepare a baking tray by spreading a sheet of tin foil over it. Arrange the baking rack on the tray.
STEP 1.Place the duck on the rack and place it in the oven and bake for 2 ½ to 3 ½ hours.
STEP 1.To make the plum sauce, heat a saucepan on medium heat and add 1 tsp oil, 1 tsp chopped ginger and garlic and stir to sear.
STEP 1.Add ¼ cup water, 3 tbsp apricot jam, 3 tbsp black chinese vinegar or white vinegar. Stir and turn the heat to low and simmer.
STEP 1.Add ½ tsp soy sauce, ½ tsp sesame oil. Taste for salt and adjust.
STEP 1.Add ¼ tsp cinnamon, ½ tsp worcestershire sauce and let the sauce simmer on low heat till it thickens.
STEP 1.11 after 2 ½ hours turn the oven ‘broiler’ mode for the skin of the duck to become crisp.
STEP 2.12 check the duck often after turning to broiler mode.
STEP 3.13 when the skin is crispy, take the tray out of the oven.
STEP 4.14 spoon some of the juices from the cavity of the duck into the plum sauce in the saucepan.
STEP 5.Let the duck rest for at least 15 minutes before cutting.
STEP 6.15 carve the duck and arrange the pieces on a platter. Spoon the plum sauce over the top of the duck.
calories per serving
157 g Fat350 g Protein39 g Carbs6 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment