Crispy Roast Duck
This Asian method of cooking duck makes the most of its sweet, succulent flesh.
Prepare ahead: The duck must be air-dried for several hours before roasting.
Preparation Time1 hr 15 min
Preparation Time - Text1 hr 15 mins, plus drying and resting
Cooking Time1 min
Cooking Time - Text95
OccasionFormal Dinner Party
Recipe Coursemain course
Taste and Texturecrisp, savory, sweet, umami
- 1 duck, about 1½ lb (1.6kg)
- 3 tbsp oyster sauce
- 1 tsp Chinese five spice powder
- 1 tsp salt
- 3 tbsp honey
- 2 tbsp Chinese rice wine or dry sherry
- 1 tbsp dark soy sauce
- Meat hook or kitchen string
Rinse the duck inside and out with cold running water. Pat dry with paper towels. Mix together the oyster sauce, five-spice powder, and salt and spread it inside the duck.
Bring a large kettle of water to a boil. Tie some kitchen twine under the wings so the duck can be hung up. Place the duck in a colander in the sink. Pour some boiling water over the duck'the skin will tighten. Pat the duck with paper towels. Repeat the pouring and drying process five more times.
To make the glaze, bring the honey, rice wine, soy sauce, and 2/3 cup water to a boil over high heat. Reduce the heat to medium-low and simmer briskly about 12 minutes, or until sticky. Let cool slightly. Brush the glaze all over the duck.
Hang the duck over a roasting pan in a cool place. Train an electric fan on the duck. Let stand for about 4 hours, or until the skin is dry.
Preheat the oven to 450°F (230°C). Place the duck on a rack in a roasting pan, breast side up. Pour 2 cups water into the pan. Roast for 20 minutes. Reduce the oven temperature to 350°F (180°C) and roast for 1 hour 15 minutes, or until the duck skin is shiny, crisp, and golden brown.
Let stand for 10 minutes. Using a large, sharp knife, cut into quarters. Arrange the duck on a serving platter and serve hot.
2008 Dorling Kindersley