Soy Roasted Duck Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is a lower-sodium option.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more widely available.

Rinse the duck thoroughly in the sink after defrosting.

Cut open the cavity of the duck with scissors and clean the inside.

Trim off unwanted parts such as connective tissues and excess fat.

Press down on the duck to flatten it and coat with coarse sea salt (100 grams for a 2 kg duck).

Cover the duck with a cutting board and weigh it down with a pot filled with water, refrigerate for 12 hours.

Rinse the salted duck with hot water and absorb moisture with paper towels.

Wrap a baking pan with tin foil and place the duck on top.

Preheat the oven to 400°F.

Heat a heavy-duty cast-iron skillet until smoking hot, then add a thin layer of oil.

Place the duck in the oven and quickly put the hot skillet on top.

Bake for 30 minutes.

Prepare the brine by heating oil in a wok and adding spices, ginger, garlic, and scallions, then stir until fragrant.

Pour in 6 cups of purified water, then add 5 tbsp soy sauce, 3 tbsp dark soy sauce, 1/4 cup Chinese cooking wine, and 5 tbsp rock sugar, simmer for 15 minutes.

Take the duck out of the oven, cut it in half if necessary, and transfer it to the wok with the brine.

Simmer the duck in the brine on low heat for 1 hour, flipping every 15 minutes.

After 1 hour, transfer the duck back onto the baking rack and stick it into the oven again.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens