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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 45 min
Porcje: 4
Trudność: Trudny

Informacja o alergenach: może zawierać gluten, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

2,2 kgwhole duck, cleaned, patted dry

for steaming

50 gginger, sliced
4 szt.spring onion, cut into 2-inch pieces
4 szt.star anise
1 łyżkasichuan peppercorns

for rubbing

2 łyżeczkachinese five-spice powder
1 łyżkasalt

for basting

2 łyżkasoy sauce
1 łyżkahoney
60 mlwater

for serving

1 szt.cucumber, julienned
4 szt.spring onion, julienned
0,5 szklankahoisin sauce
12 szt.Chinese Pancake Wrappers, thin, chinese style(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

Store leftover duck in an airtight container in the refrigerator.

Odgrzewanie

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