How To Make Crispy Duck

How To Make Crispy Duck

This authentic tasting Chinese crispy duck recipe will make your friends think it was ordered from the local restaurant around the corner. Give it a try!

INGREDIENTS

View Ingredients In:

RECIPE

Serves
2
Prep =
20m
Cook =
2h
Total =
2h:20m
Temp =
180° c  -  360° f

Step 1: You will need:

  • 1 whole duck, roughly 2kg in weight
  • 60 ml sake or rice wine
  • 4 tbsp honey
  • 1 tbsp grated ginger
  • 1 tbsp miso
  • salt and pepper
  • 1 saucepan
  • 1 spoon
  • 1 brush
  • 2 trays
  • 1 rack
  • paper towels
  • 1 wooden skewer
  • tongs
  • 1 bowl

Step 2: Preheat the oven

Set your oven to 180°C ( 350ºF/ gas mark 4) in preparation for roasting the duck.

Step 3: Prepare the bird

Thoroughly dry the duck by dabbing it gently with some paper towel. This will help to make the bird more crispy.
Then using a wooden skewer, prick the upper part of the breast and in between the breast and thigh. This helps the fat to escape more easily. Season with salt, which helps the skin to crisp, and then with pepper.

Step 4: Roast the duck

Place the duck onto a rack over a baking tray and put it into the oven for 1.5 hours. After roughly 30-40 minutes, it is important to drain off the fat that will accumulate in the roasting tray. Remove the tray from the oven, using your tongs and put the duck aside for a moment. Then carefully pour off the fat from the baking tray, into a bowl. Return the duck to the rack and transfer it back into the oven. You will need to do this a few times during the cooking period.

Step 5: A Quick Tip

Keep the duck fat for future use. Try using it the next time you make roast potatoes, for example!

Step 6: Prepare the glaze

Put a small saucepan on medium heat. Add the sake, honey, the grated ginger and the miso. Bring it to a boil, stirring occasionally and let it cook for roughly 3-4 minutes, now stirring continuously. Then remove it from the heat.

Step 7: Glaze the duck

After about 1.5 hours, remove the duck and brush it thoroughly with the honey/ginger sauce. Put it back into the oven for a further 5-7 minutes. Then remove once more and brush generously again with the glaze. Repeat this process one more time, until the skin has become a lovely, crispy, brown colour. Then take it out of the oven.

Step 8: Serve

Your roasted duck is now ready to serve! It goes extremely well with rice, Asian vegetables and noodles and Chinese pancakes. Enjoy!