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

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.

Оригинальный рецепт от Forkin

Общее время: 3 ч 45 мин
Порции: 4
Сложность: Сложно

Информация об аллергенах: может содержать глютен, кунжут и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

2,2 kgwhole duck, cleaned, patted dry

for steaming

50 gginger, sliced
4 шт.spring onion, cut into 2-inch pieces
4 шт.star anise
1 ст. л.sichuan peppercorns

for rubbing

2 ч. л.chinese five-spice powder
1 ст. л.salt

for basting

2 ст. л.soy sauce
1 ст. л.honey
60 mlwater

for serving

1 шт.cucumber, julienned
4 шт.spring onion, julienned
0,5 стаканhoisin sauce
12 шт.Chinese Pancake Wrappers, thin, chinese style(необязательно)

Инвентарь

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

Приготовление

Шаг за шагом

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

Правильное хранение

Хранение

Store leftover duck in an airtight container in the refrigerator.

Разогрев

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