Roasted Duck with Sweet and Sour Apricot Sauce

apricots

🥗Healthier: fresh peaches

💰Cheaper: canned apricots

Canned apricots are often less expensive and still provide sweetness.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

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

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is sweeter and lower in calories, while sugar is more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly alternative.

Take the whole duck out of the pack and pat it dry.

Air dry the duck in the fridge to ensure crispy skin.

Remove the neck and wishbone from the duck.

Cut off the wing tips to prevent burning in the oven.

Place a rack in a large wok and add water to the bottom.

Put the duck on the rack in the wok and cover with a lid.

Steam the duck for 1 hour.

After steaming, refrigerate the duck for about 3 hours or overnight to dry.

Remove the steamed duck from the fridge and bring it to room temperature.

Season the duck with salt and place it in a tray for even roasting.

Preheat the oven to 190°C (375°F).

Roast the duck in the oven for 45 minutes until golden.

While the duck is roasting, prepare the sauce by adding 2 tablespoons of soy sauce to a pot.

Add half a cup of ketchup to the pot for sweetness and color.

Add sesame oil and Chinese five spice to the pot.

Add rice wine vinegar for sourness and chicken stock (or water) to the pot.

Whisk the sauce and bring it to a boil, cooking for 5 to 8 minutes until glossy.

Cut nectarines into chunks to add to the sauce later.

Once the sauce has thickened, add the nectarines and warm them through.

Pour the sauce onto a large tray and spread it out with a spoon.

Remove the roasted duck from the tray and place it on a serving platter without carving it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens