Roasted Duck Chinese Style

 

When the very first time i made this, it was great, and so I went on and tried another recipe which I focus on how to crisp the skin.  It was ok but not perfect.  

As you know we don't have blowing tube or what so ever you called that like in the restaurant to seperate the duck fat and skin to make it crispy. The only way is to dehydrate the skin to the max in the fridge. 

The 3rd time, finally I cook up the perfect duck I wanted.  Layer skin is amazing crispy, meat is tenderly soft, that is just want I wanted. You could see one of the pic above skin color is perfect, skin seperated with meat. I give myself a 10 thumbs up 😁😁😁

This was an easy roasted duck that tasted 5 🌟, now you can make this at home too.  It probably time consuming but it is worth it.  

Now I don't have to get this in Chinese Restaurant, 1 whole duck is expensive here. 

Roasted Whole Duck

Ingredients:-

1 whole duck

Rub duck cavity 

Salt

5 spice powder

1st Blanch Duck

Hot Water

Baking Soda

2nd Blanch Duck

Hot water

1tsp Baking soda

2tbsp Vinegar 

2tbsp Maltose sugar

1 Orange peel

Half lemon

Oil for brushing before grilled

Hoisan Sauce for dipping:-

2tbsp LeeKamKei Hoisan Sauce

Sugar and light soya sauce to taste

Water

Cornstarch (to thicken sauce if needed)

Method:-

* 1st, clean whole duck, rub salt+5 spice powder into duck cavity and seal it tightly. 

* 1st Blanch- In a pot, add in 500g water let it boil and add in baking soda 1tbsp mix well. Hold the duck neck, blanch duck for 1 minute or so, hang or fan for 3 hours. 

* 2nd Blanch- In a pot, add in 1liter water enough to cover the whole duck, add in half lemon, orange peels, 2tbsp vinegar, 2tbsp maltose sugar, 1tsp baking soda, let it boil and lower down the heat. 

* Use a soup ladle pouring hot water on the duck. Until you see duck skin is slightly cook. That takes like 3 minutes to do so.

* transfer duck into refrigerator, let it chill overnight or 24 hours. 

* the next morning,  I flip over duck to the other side and continue chilled until skin is really dry. We want to get maximum crisp is to dry up the skin. 

* After 24 hours, emove from refrigerator. 

* brush whole duck with cooking oil.

* bake duck at 200°c grilled mode for 60 minutes. 

* Remove from oven and chopped nicely served with hoisan sauce.