Main Course

Crispy Aromatic Duck

Name: Crispy Aromatic Duck
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 2.2 kg whole duck cleaned, patted dry; 50 g ginger sliced; 4 pcs spring onion cut into 2-inch pieces; 4 pcs star anise; 1 tbsp sichuan peppercorns; 2 tsp chinese five-spice powder; 1 tbsp salt; 2 tbsp soy sauce; 1 tbsp honey; 60 ml water; 1 pcs cucumber julienned; 4 pcs spring onion julienned; 0.5 cup hoisin sauce; 12 pcs Chinese Pancake Wrappers thin, chinese style (optional)

This recipe delivers succulent duck with wonderfully crispy skin, infused with classic Chinese aromatics. The duck is first steamed until tender, then roasted to achieve a golden, crackling exterior. It's a perfect centerpiece for a special meal.

An original recipe by Forkin

Total time: 3 hr 45 min
Serves: 4
Difficulty: Hard

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2.2 kgwhole duck, cleaned, patted dry

for steaming

50 gginger, sliced
4 pcsspring onion, cut into 2-inch pieces
4 pcsstar anise
1 tbspsichuan peppercorns

for rubbing

2 tspchinese five-spice powder
1 tbspsalt

for basting

2 tbspsoy sauce
1 tbsphoney
60 mlwater

for serving

1 pcscucumber, julienned
4 pcsspring onion, julienned
0.5 cuphoisin sauce
12 pcsChinese Pancake Wrappers, thin, chinese style(optional)

Equipment

baking tray · large steamer · forks · pastry brush · large pot · wire rack · oven · small bowl · knife · whisk

The method

Step by step

1
Score the skin of the duck in a crosshatch pattern, being careful not to cut into the meat.
About 5 min
Cook’s note: Scoring helps render fat and makes the skin crispier.
2
In a small bowl, combine the five-spice powder and salt.
About 1 min
3
Rub the spice mixture all over the duck, inside and out. Place the ginger slices, spring onion pieces, star anise, and Sichuan peppercorns into the duck cavity.
About 5 min
Cook’s note: Ensure the duck is thoroughly seasoned.
4
Place the duck in a large steamer basket or on a rack set over a pot of boiling water. Cover tightly and steam for 1.5 hours, or until very tender.
About 1 hr 30 min
Cook’s note: Ensure the water level in the pot is maintained throughout steaming.
5
Carefully remove the duck from the steamer and let it cool slightly. Discard the aromatics from the cavity and pat the duck very dry with paper towels.
About 10 min
Cook’s note: Thoroughly drying the duck is crucial for crispy skin.
6
Preheat your oven to 200°C (400°F).
About 10 min
7
Place the duck on a wire rack set over a baking tray. Roast for 45-60 minutes, or until the skin is deeply golden brown and very crispy.
About 1 hr
Cook’s note: The baking tray will catch any rendered fat.
8
While the duck is roasting, whisk together the soy sauce, honey, and water for the basting glaze.
About 2 min
9
During the last 15 minutes of roasting, brush the duck with the basting glaze every 5 minutes.
About 15 min
Cook’s note: This glaze adds shine and a touch of sweetness.
10
Remove the duck from the oven and let it rest for 15 minutes before carving.
About 15 min
Cook’s note: Resting allows the juices to redistribute, keeping the meat tender.
11
Shred the duck meat and skin with two forks.
About 5 min
12
Serve immediately with julienned cucumber, julienned spring onion, hoisin sauce, and warm pancakes.

Keep it good

Storage

Store leftover duck in an airtight container in the refrigerator.

Reheating

Reheat shredded duck in a dry pan over medium heat until warmed through and crispy, or in an oven.