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 porties
Cuisine: chinese
Ingredients: 2,2 kg whole duck cleaned, patted dry; 50 g ginger sliced; 4 st spring onion cut into 2-inch pieces; 4 st star anise; 1 el sichuan peppercorns; 2 tl chinese five-spice powder; 1 el salt; 2 el soy sauce; 1 el honey; 60 ml water; 1 st cucumber julienned; 4 st spring onion julienned; 0,5 kopje hoisin sauce; 12 st Chinese Pancake Wrappers thin, chinese style (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 3 uur 45 min
Porties: 4
Moeilijkheid: Moeilijk

Allergeneninformatie: kan gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

2,2 kgwhole duck, cleaned, patted dry

for steaming

50 gginger, sliced
4 stspring onion, cut into 2-inch pieces
4 ststar anise
1 elsichuan peppercorns

for rubbing

2 tlchinese five-spice powder
1 elsalt

for basting

2 elsoy sauce
1 elhoney
60 mlwater

for serving

1 stcucumber, julienned
4 stspring onion, julienned
0,5 kopjehoisin sauce
12 stChinese Pancake Wrappers, thin, chinese style(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Score the skin of the duck in a crosshatch pattern, being careful not to cut into the meat.
Ongeveer 5 min
Tip van de kok: Scoring helps render fat and makes the skin crispier.
2
In a small bowl, combine the five-spice powder and salt.
Ongeveer 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 1 uur 30 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: Thoroughly drying the duck is crucial for crispy skin.
6
Preheat your oven to 200°C (400°F).
Ongeveer 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.
Ongeveer 1 uur
Tip van de kok: 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.
Ongeveer 2 min
9
During the last 15 minutes of roasting, brush the duck with the basting glaze every 5 minutes.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 15 min
Tip van de kok: Resting allows the juices to redistribute, keeping the meat tender.
11
Shred the duck meat and skin with two forks.
Ongeveer 5 min
12
Serve immediately with julienned cucumber, julienned spring onion, hoisin sauce, and warm pancakes.

Goed bewaren

Bewaren

Store leftover duck in an airtight container in the refrigerator.

Opwarmen

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