Monday, January 3, 2022

Chinese roast duck

From Facebook.



 Prepare day before:

• A) In a bowl, mix 5g of five star spice and 5g of salt. (If you want more mix, the ratio is 1:1) Leave to one side.

•  In a bowl add 3-4 bay leaves, 3-4 aniseeds & 2 cardamon sticks. Cover with dark soy sauce and leave to soak for 3 hours.

• Clean the duck inside.

• Using 2 litres of hot water, pour over the duck slowly to tighten the skin. (I used 1 litre at front and 1 litre at back). Make sure to cover the parts under the wings and legs .

• Pluck out any feathers with tweezers.

• Using kitchen towel, pat dry the duck inside and out.

• Cover with kitchen foil and leave in the fridge for 3 hours.

• Pat off any excess water.

• Using mix from bowl A, pour into the inside and make sure you rub it in thoroughly.

• Using a brush, use the mix from bowl B to brush the sauce onto the duck and remembering to cover under the wings and legs.

• Chop and smash half an onion and ginger. Use the remains from bowl B to stuff into the duck.

• Use skewer sticks to "stitch" the end up so the mix doesn't fall out.

• Cover up with foil again until the next day.

• When ready to cook, being duck out to keep at room temperature. (I did this am hour before I was ready to cook)

• Pat dry any excess water.

• Preheat oven at 180 Celcius / 365 F degrees.

• Put in over for 30 mins at 180 degrees.

• Bring out and using a soft brush, brush honey on the top.

• Back in the oven for 30 minutes.

• Turn it over, repeat with honey and oven for 30 mins x 2 times.

• Total cooking time is about 2 hours depending on size of duck.


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