Write For Us

Delicious Chinese Roast Duck Recipe 烧鸭 (Traditional Chinese Cooking) Best Asian Roast Duck

E-Commerce Solutions SEO Solutions Marketing Solutions
226 Views

  • Thanks! Share it with your friends!

    You disliked this video. Thanks for the feedback!

ava
Published
Delicious Chinese Roast Duck 烧鸭 This roast duck is full of flavour from the inside out. Ingredients are put into the inside of the duck so the flavour is infused from the inside. Other ingredients are boiled in water and poured all over the outside of the duck. The duck is moist, flavourful and super tasty. Recipe is below:

Asian Roast Duck

1 roasting duck

Ingredients to put inside duck:

3 tbsp. barbeque sauce
2 tbsp. sugar
3 tbsp. chopped ginger
2 tbsp. salt
2 tbsp. 5 spice powder
1 tbsp. white pepper

2 stalks green onion

Mix Chinese barbeque sauce, sugar, ginger, salt, 5 spice powder and white pepper in a bowl. Stuff this mixture into the inside of the duck. Stuff the green onion stalks into the inside of the duck as well. Use a metal skewer or a wooden skewer to sew up the skin of the cavity. You can also use string to tie the skin of the cavity as well.

Ingredients to put in boiling water:

2 pieces Chinese dried orange skin
2 pieces ginger (3 tbsps.)
6 star anise
1 tbsp. cumin seeds

Put these 4 ingredients into a pot of boiling water. Boil for 10 to 15 minutes. Pour all over skin of duck for 2 to 3 minutes. Don't pour water into inside of duck.

Hang duck to dry for minimum 5 hours or overnight at room temperature. I prefer to put the duck on a plate and put into fridge for 24 hours. If duck is put into fridge, leave at room temperature for 2 hours on day of cooking.

Preheat oven to 375 degrees. Put duck in pan, with duck breast facing up. Cook for 60 minutes at 375 degrees. Mix 3 tablespoons honey with 1 to 2 tablespoons water. Baste honey water solution on duck and finish cooking for 15 minutes at 375 degrees. Let duck cool for 15 to 20 minutes before cutting. Enjoy!
Category
食物- Food
Sign in or sign up to post comments.
Be the first to comment