Roast duck is a delicious but intricate dish, and not everyone can master it. As a result, it is often purchased from restaurants at a high price. The most crucial aspect of preparing roast duck is the marination process. The duck must be thoroughly infused with spices, and the skin must be dry and crispy for the dish to taste delicious and appealing. Today, Meohay.vn will guide you through the process of marinating and roasting a duck, ensuring that you can prepare this dish at home with restaurant-like quality. Are you ready to learn this mouth-watering recipe? Let’s get started!
Ingredients
Duck: 1 weighing approximately 2.2-2.6 lbs
Marinade for inside the duck:
– 1 tablespoon minced garlic
– 1 tablespoon minced shallot
– 2 tablespoons dark soy sauce
– 1½ teaspoon salt or seasoned salt
– 1 tablespoon white sugar
– 1 teaspoon ground pepper
– 1 teaspoon five-spice powder
Marinade for outside the duck:
– 3 tablespoons maltose or malt sugar
– 1 tablespoon boiling water
– 2 teaspoons minced garlic
– 2 teaspoons minced ginger
– 1½ tablespoons soy sauce
– 2 teaspoons vinegar
– A pinch of salt
Step 1: Prepare the duck.
After cleaning the duck thoroughly, remove any unpleasant odors by crushing a knob of ginger and mixing it with white liquor. Rub this mixture inside and outside the duck. Let it sit for about 20 minutes, then rinse and pat the duck dry. Note that if the duck’s skin is torn, use a needle and thread to sew it up. The tighter the skin, the better the roast will be.
Avoid cutting open the duck when preparing it for roasting.
Step 2: Marinate the inside of the duck.
Mix all the ingredients for the inside marinade and rub this mixture into the duck’s cavity, ensuring it doesn’t touch the skin. For the outside, mix ⅔ teaspoon of salt and ⅔ teaspoon of five-spice powder, and rub it onto the skin.
Hang the duck on a hook and let it air-dry, or place it on a high shelf or rack to dry. Leave it for at least 6-8 hours to allow the duck to dry and absorb the flavors. This marination process is time-consuming, so make sure to prepare it a day before serving.
Step 3: Marinate the outside of the duck.
Mix all the ingredients for the outside marinade in a deep pan and bring it to a boil. Turn off the heat and hold the duck by its neck, dipping it into the mixture and pouring it over the duck several times. This technique gives the duck a beautiful color and makes the skin crispy. The more thorough this step is, the shinier and crispier the duck will be.
Maltose is crucial in this step to achieve a brown, shiny, and crispy skin. You can substitute it with honey, palm sugar, or molasses, but maltose delivers the best results.
Continue to air-dry the duck, or if the weather is sunny, hang it out to dry for 2-3 hours or even 7-8 hours. The longer it dries, the better the flavor. Ensure the duck’s skin is completely dry before roasting.
Step 4: Roast the duck.
Using a specialized roasting oven will ensure even cooking and the best flavor. However, if you don’t have access to one, a regular oven will do the job. Preheat the oven to 320-340°F (160-170°C).
For a 2.2 lbs duck, roast it for 45-55 minutes. After the first 20 minutes, flip the duck to ensure even cooking. Once the duck is cooked, turn off the oven but leave it inside to let the excess fat drip out, and the skin dries.
Let the duck cool down a bit before chopping it into long pieces. Serve it with fresh herbs and soy sauce or your favorite dipping sauce.
Pro Tip by ST
