CHINESE ROAST DUCK NEAR ME RECIPES

Name: Chinese roast duck
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 4 with leftovers
Cuisine: Chinese
Ingredients: 2 ducks; 140g caster sugar; 6 star anise seeds; large piece ginger, sliced; small bunch spring onions, roughly chopped; 2 tbsp malt syrup or maltose (available in most Chinese supermarkets); 3 tbsp red wine vinegar

CHINESE ROAST DUCK RECIPE | BBC GOOD FOOD

Chinese roast duck recipe | BBC Good Food image

John Torode's whole crispy duck with maltose marinade makes for an impressive centrepiece. The cavity is stuffed with star anise, spring onion and ginger.

Provided by John Torode

Categories Dinner, Main course

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield Serves 4 with leftovers

Number Of Ingredients 7

Ingredients

2 ducks
140g caster sugar
6 star anise seeds
large piece ginger, sliced
small bunch spring onions, roughly chopped
2 tbsp malt syrup or maltose (available in most Chinese supermarkets)
3 tbsp red wine vinegar

Steps:

The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins – the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.

Nutrition Facts : Calories 1387 calories, FatContent 109 grams fat, SaturatedFatContent 30 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 45 grams sugar, ProteinContent 58 grams protein, SodiumContent 0.65 milligram of sodium

AUTHENTIC CHINESE 5-SPICE PEKING DUCK RECIPE - FOOD.COM

Authentic Chinese 5-Spice Peking Duck Recipe - Food.com image

An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird.

Total Time 5 hours

Prep Time 4 hours

Cook Time 1 hours

Yield 1 whole duck, 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 (4 -6 lb) frozen whole duck
3 tablespoons honey
4 tablespoons xiao xing chinese rice wine (aka shao hsing)
2 tablespoons white vinegar
3 slices of unpeeled fresh ginger
3 tablespoons cornstarch
3 tablespoons Chinese five spice powder, for rub
4 tablespoons soy sauce
8 cups water

Steps:

thaw duck overnight in refrigerator.
remove giblets and trim excess fat from tail area or anywhere hanging.
pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
in large wok or pot bring water to a boil.
add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
make a slurry with cornstarch (mix with water) then add to boiling mixture.
dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
repeat process for another couple of minutes.
immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
after 4-6 hours, rub duck with 5-spice powder to taste.
heat oven to 375 degrees.
place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.

Nutrition Facts : Calories 3876.2, FatContent 357.3, SaturatedFatContent 120, CholesterolContent 690.1, SodiumContent 2615.5, CarbohydrateContent 41.1, FiberContent 0.5, SugarContent 26.6, ProteinContent 108.4

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