Cantonese Roast Duck | Weblog

1 complete duck (~4 lbs), wing suggestions eliminated
2 tsp kosher salt
½ tsp 5 spice powder
¼ tsp floor Sichuan peppercorns
1 tbsp fermented black beans (Douchi)
1 tbsp tamari or gentle soy sauce
3 cloves garlic, smashed
1” ginger, sliced and smashed
3 inexperienced onions, reduce into 2” lengths
1 small piece dried citrus peel (Chenpi), or peel of ½ tangerine
1 complete star anise
¼ cup honey or maltose
½ cup sizzling water
1 tbsp Chinese language crimson vinegar
1 tbsp Shaoxing wine, dry sherry, or different rice cooking wine

1. Utilizing paper towels, pat the duck dry, and reduce away any extra fats or pores and skin that extends past 2” from the chicken.  Rub the skin of the duck throughout with the salt, 5 spice powder, and floor peppercorns. Stuff the within of the duck with paper towels to soak up any moisture; refrigerate, uncovered and breast-side-up, for two hours.

2. Take away the duck from the fridge, and take away and discard the paper towels.  In a small bowl, mix the fermented black beans and tamari, then rub the combination all around the inside the duck.  Place the garlic, ginger, inexperienced onions, citrus peel, and star anise contained in the duck; stuff the duck with a big (25oz) glass bottle, ideally a sq. Chinese language cooking wine bottle for probably the most stability, however an atypical wine bottle will do.  Safe and seal the highest of the duck by piercing every finish of the pores and skin with toothpicks, then tightly safe the cavity pores and skin across the duck utilizing toothpicks; the objective is to make the duck as hermetic as doable.

3. Gently stand the duck upright and place within the sink.  Carry 1 quart of water to a boil over excessive warmth, then slowly pour or ladle the boiling water all around the outdoors of the duck. In a bowl, mix the honey, sizzling water, vinegar, and wine. Brush a layer of the liquid all around the duck, wait 10 minutes for the duck to dry, then brush one other layer on; proceed this course of till ⅔ of the honey combination has been brushed on, about 6 layers (and 1 hour) complete.  For finest outcomes, purpose a conveyable fan on the duck to assist within the drying course of. At this level the duck may be roasted instantly, or refrigerated in a single day for further crispy pores and skin.

4. Preheat the oven to 400F, and take away all however the backside rack from the oven.  Place the upright duck on a forged iron skillet, then brush on one other layer of the honey combination and place within the oven.  Roast till deep golden brown, about 45 minutes, rotating the duck and brushing on extra of the honey combination each quarter-hour.  Because the pores and skin cooks and shrinks, the toothpicks will come undone from across the bottle (as pictured), which is okay. If any elements of the duck turn into prematurely darkish, such because the wings, loosely cowl the darkish elements with tin foil to halt the browning course of.

5. Enable the duck to relaxation upright for quarter-hour, then gently take away from the bottle, carve, and serve.  When carving, attempt to mix a little bit pores and skin with each piece of meat. Serve over rice, drizzled with any juices that collected within the skillet.