SLOW ROAST DUCK CHINESE STYLE 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

CRISPY ROAST DUCK WITH PANCAKES & DIPPING SAUCE RECIPE ...

Crispy Roast Duck with Pancakes & Dipping Sauce Recipe ... image

This is absolutely my favourite kind of food for a simple, help-yourself supper. Simply pull the duck apart with a fork, heat the pancakes in the microwave and leave everyone to tuck in.

Provided by Gordon Ramsay

Categories Duck

Total Time 4 hours 45 minutes

Prep Time 45 minutes

Cook Time 04 hours 00 minutes

Yield 4

Number Of Ingredients 13

Ingredients

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1. Preheat the oven to 220°C/200°C fan/Gas 7.

2. Sit the duck, breast side up, on a trivet in a roasting tin and dry the skin with kitchen paper – the drier it is the crisper the cooked skin will be. Rub the skin with oil and season with salt.

3. Roast in the oven for about 30 minutes or until golden. Reduce the oven temperature to 160°C/140°C fan/Gas 3 and slow-roast for 2½ hours, basting from time to time. The wings of the duck should be tender, and the legs should come away easily from the body of the bird.

4. Drain the fat from the bottom of the tin, reserving 1 tablespoon for cooking the sauce (see also tip). Increase the oven temperature to 220°C/200°C fan/Gas 7 and return the tin to the oven for 20–30 minutes or until the skin of the duck is golden and crisp. Remove from the oven to rest for 15 minutes before carving.

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* If your duck comes with the giblets, save them to make a flavoursome stock with the duck bones. It freezes well and can be used in place of the chicken stock used here.

* Keep the duck fat – it’s great for flavoursome roast potatoes.

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