Recipe of Juicy Roasted Duck, Crispy Pork belly, Braised Pork​ -​ Cambodian Street Food

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than duck.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, and brown sugar is a common substitute.

five-spice powder

🥗Healthier: cinnamon and nutmeg

💰Cheaper: mixed spices

Cinnamon and nutmeg provide a similar aromatic profile.

Preheat oven to 375°F (190°C).

Rinse the duck under cold water and pat dry with paper towels.

Season the duck generously with salt and pepper, inside and out.

Rub minced garlic and ginger all over the duck.

Mix soy sauce, honey, and five-spice powder in a bowl and brush over the duck.

Stuff the cavity with scallions and orange quarters.

Place the duck on a rack in a roasting pan, breast side up.

Roast in the preheated oven for 1.5 to 2 hours, basting every 30 minutes.

Increase oven temperature to 425°F (220°C) for the last 15 minutes for crispy skin.

Remove duck from the oven and let it rest for 10-15 minutes before carving.

Serve with fresh herbs and a side of rice or vegetables.

Cooking Techniques

Spice Level:

Allergens