CHINESE ROAST DUCK RECIPE | BBC GOOD FOOD
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
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
CHINESE ROAST DUCK RECIPE | BBC GOOD FOOD
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
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
More about "roast duck chinese style takeaway recipes"
CHINATOWN STEAMED AND ROASTED DUCK RECIPE | TYLER FLORENCE ...
Reviews 4.5
Total Time 2 hours 30 minutes
Category main-dish
Cuisine asian
- Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Put the rack with the duck back inside the roasting pan. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. Stick the whole thing in the oven. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. Tent the breast with some foil if it gets too dark. The legs will wiggle easily when it's done. Carve and serve.
STEAMED AND ROASTED WHOLE DUCK RECIPE - CHINESE.FOOD.COM
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 2924.7 per serving
- Carve and serve.
EASY DUCK RECIPES - OLIVEMAGAZINE
From olivemagazine.com
CHINESE STYLE ROAST DUCK RECIPE | EPICURIOUS.COM
From epicurious.com
CHINESE ROAST DUCK (??) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
CANTONESE ROAST DUCK RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHINESE-STYLE ROAST DUCK RECIPE | WOOLWORTHS
From woolworths.com.au
CHINESE ROASTED DUCK RECIPE WITH PLUM SAUCE (EASY) - NOT ...
From notenoughcinnamon.com
HOW TO ROAST A DUCK - CHINESE ASIAN RECIPE - YOUTUBE
STEP-BY-STEP CHINESE ROAST DUCK RECIPE & TIPS - VIET WORLD ...
From vietworldkitchen.com
GOODYFOODIES: RECIPE: CRISPY-SKIN CHINESE ROAST DUCK ??
From goodyfoodies.blogspot.com
???? ROASTED AND GLAZED DUCK #CHINESE-STYLE #CRISPY - YOUTUBE
CANTONESE ROAST DUCK - CHINESE RECIPE - LIKE A CHINESE!
From likeachinese.com
DUCK CHOW MEIN - KHIN'S KITCHEN
From khinskitchen.com
ROASTED AROMATIC ASIAN STYLE DUCK RECIPE – ASIAN INSPIRED ...
From luvaduck.com.au
WHAT'S THE DIFFERENCE BETWEEN PEKING DUCK AND CANTONESE ...
From guide.michelin.com
CHINESE DUCK IN ORANGE SAUCE | CHINESE RECIPES | GOODTOKNOW
From goodto.com
EASY WHOLE ROAST DUCK WITH CHINESE FIVE SPICE - BOULDER ...
From boulderlocavore.com
LEFTOVER PEKING DUCK FRIED RICE RECIPE - ET FOOD VOYAGE
From etfoodvoyage.com