The 7 Day Process of INSANELY Crispy Duck

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork can be more affordable.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers a similar sweetness, while soy sauce + sugar is more accessible.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives provide a similar mild onion flavor, while green onions are often less expensive.

pancakes

🥗Healthier: lettuce wraps

💰Cheaper: tortillas

Lettuce wraps reduce carbs, while tortillas can be more economical.

Score the fat cap of the duck breast in a diamond pattern, avoiding piercing the meat.

Season both sides of the duck breast with kosher salt.

Place the duck breast skin-side down in a cold 12-inch cast iron skillet without any oil.

Cook the duck breast for about 6 to 7 minutes until the fat renders and the skin develops color.

Add herbs and garlic to the pan and baste the duck with the rendered fat.

Optionally, place a weight on the duck breast for a more even sear.

Remove the duck breast from the pan once the skin is crispy and the meat is medium to medium-rare.

Finish with a sprinkle of orange zest and smoked salt.

For the advanced duck, remove the legs and thighs from the whole duck and tie the crown around the vertebrae.

Dry age the duck in the refrigerator for 8 to 14 days.

Trim the aged duck to expose the breast meat, ensuring the fat is firm and translucent.

Season the duck with oil and kosher salt and roast in a 425°F oven until it reaches an internal temperature of 125°F.

Slice the duck breast along the rib cage and check for crispiness and medium doneness.

Plate the advanced duck with glossy orange sauce on top.

For the expert duck, remove any excess feathers and fat from the duck.

Make a spice mix with cloves, Sichuan peppercorns, star anise, fennel seeds, and a cinnamon stick.

Grate fresh garlic and ginger into the spice mix and add hoisin sauce and salt to create a paste.

Stuff the spice mixture into the cavity of the duck and sew it shut.

Use an air compressor to separate the skin from the meat for extra crispiness.

Remove the feet and wings from the duck.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens