Main CourseDinner

Cantonese Roast Duck

Name: Cantonese Roast Duck
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 50 min
Yield: 4人分
Cuisine: chinese
Ingredients: 2 kg whole duck cleaned, neck and giblets removed; 4 カップ water for blanching; 0.5 カップ rice vinegar; 0.25 カップ honey; 2 大さじ soy sauce; 1 大さじ five-spice powder; 2 小さじ salt; 1 小さじ white pepper; 1 小さじ garlic powder; 1 小さじ ginger powder

This recipe delivers a succulent Cantonese-style roast duck with crispy skin, achieved through a unique preparation involving blanching and air-drying. The duck is infused with a savory five-spice marinade and roasted to perfection. Serve it as a festive main course.

Forkinによるオリジナルレシピ

合計時間: 3 時間 50 分
人数: 4
難易度: 難しい

アレルゲン情報： グルテン、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

2 kgwhole duck, cleaned, neck and giblets removed
4 カップwater, for blanching

skin glaze

0.5 カップrice vinegar
0.25 カップhoney
2 大さじsoy sauce

marinade

1 大さじfive-spice powder
2 小さじsalt
1 小さじwhite pepper
1 小さじgarlic powder
1 小さじginger powder

調理器具

roasting rack · pastry brush · large pot · meat thermometer · roasting pan

作り方

手順

1
Bring a large pot of water to a rolling boil. Carefully lower the whole duck into the boiling water and blanch for about 3-5 minutes, ensuring all sides are exposed.
約5 分
調理のヒント： Blanching helps to tighten the skin, which is crucial for crispiness.
2
Remove the duck from the boiling water and pat it thoroughly dry with paper towels, inside and out.
約5 分
調理のヒント： Ensure the duck is completely dry to achieve the crispiest skin.
3
In a small bowl, combine the five-spice powder, salt, white pepper, garlic powder, and ginger powder to create the marinade.
約2 分
4
Rub the marinade generously all over the duck, both inside the cavity and on the exterior skin.
約5 分
調理のヒント： For deeper flavor, you can let the duck marinate in the refrigerator for a few hours or overnight after this step.
5
In another bowl, whisk together the rice vinegar, honey, and soy sauce to form the skin glaze.
約2 分
6
Brush the glaze all over the duck's skin. Repeat this step every 30 minutes for the next 2-3 hours while the duck air dries.
約3 時間
調理のヒント： Hang the duck in a cool, well-ventilated area or place it on a rack in the refrigerator to allow air to circulate around it. This drying process is vital for crispy skin.
7
Preheat your oven to 190°C (375°F). Place the duck on a roasting rack set inside a roasting pan.
約15 分
調理のヒント： The rack allows air to circulate around the duck, promoting even cooking and crisping.
8
Roast the duck for 1 hour, then reduce the oven temperature to 160°C (325°F) and continue roasting for another 1 to 1.5 hours, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.
約2 時間 30 分
調理のヒント： Periodically drain any accumulated fat from the roasting pan to prevent smoking and ensure crispiness.
9
Once cooked, remove the duck from the oven and let it rest for 15-20 minutes before carving.
約20 分
調理のヒント： Resting allows the juices to redistribute, resulting in a more tender and flavorful duck.
10
Carve the duck and serve immediately with your preferred accompaniments.
約5 分

おいしく保存

保存方法

Store leftover roast duck in an airtight container in the refrigerator.

温め直し

Reheat carved duck in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through, or gently in a pan to crisp the skin.