Secret Revealed. Best Chinese Roast Duck 中国烤鸭食谱 (Traditional Chinese Recipe)

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than duck.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: barbecue sauce

Plum sauce offers a similar sweet flavor.

five-spice powder

🥗Healthier: cinnamon and nutmeg

💰Cheaper: mixed spices

Cinnamon and nutmeg provide warmth and sweetness.

Rinse the duck in cold water inside and out.

Boil some water in a pot and pour the hot water all over the surface of the duck, both front and back.

Transfer the duck onto a pan and dry the entire surface with paper towels.

Set the duck aside to dry for 3 to 4 hours.

Prepare the special sauce: start with 2 teaspoons of sliced ginger and give it a good whack to bring up the flavor.

Take 6 cloves of garlic, give them a good whack, then remove the skin.

In a bowl, combine the ginger, garlic, 1 tablespoon of fermented soybean paste, and 2 red bean curds (about 3 tablespoons).

Stuff half the sauce inside the duck and then stuff the duck with 2 or 3 stalks of green onions.

Close the opening of the duck with a wooden skewer or string.

Spread the remainder of the sauce all over the duck, covering both the front and back sides.

Preheat the oven to 400°F (204°C).

Put the duck in the oven and roast for 30 minutes.

Turn the oven down to 350°F (177°C) and cook for another 30 minutes.

Baste the duck with a solution of 1 tablespoon of honey mixed with 2 tablespoons of water.

Turn the oven down to 300°F (149°C) and cook for a final 15 minutes.

For a larger duck, cook an additional 15 minutes or more.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens