There is no other Chinese New Year recipe that is as delicious as this one. This Traditional Roast Duck dish just screams New Year and is an excellent way to end the year and begin anew with some good luck!
Chinese Traditional Roast Duck Recipes
Traditional Roast Duck
- 1, 5 Pound Duck Pekin Variety
- 6 Strips Orange Zest Only and Fresh
- 1 Onion Small in Size and Cut Into Halves
- Dash of Salt and Black Pepper For Taste
- 1 ½ Tablespoon Molasses Unsulfured Variety
- ¼ teaspoon Coriander Crushed Lightly
- 8 Peppercorns Whole and Crushed Lightly
- 2 tablespoons Orange Juice Fresh
- 2 tablespoons Vinegar Balsamic Variety
- 2 Cloves Garlic Crushed and Peeled
- 1 ½ Tablespoon Honey Raw
- A day before you want to roast your duck, remove the neck and giblets from the bird. Trim the excess fat and rinse under some running water. Pat dry with a few paper towels and place onto a large sized baking dish.
- The next day preheat your oven to 300 degrees. While your oven is heating up pierce the surface of your duck with a fork. Season your duck with a generous amount of cooking spray and stuff your duck with your fresh orange zest and diced onion.
- Pour a cup of water into your pan.
- Place your duck into your oven to bake for the next 3 hours, making sure to prick the skin of your duck every hour with your fork.
- Remove your duck from your oven and raise the temperature of your oven to 450 degrees. Continue to roast for the next 30 minutes or until the skin of your duck is crispy and brown.
- Remove and allow your duck for the next 10 minutes.
- Use a small sized bowl and add in your fresh orange juice, balsamic vinegar, crushed garlic, honey and molasses. Whisk until smooth in consistency and baste your duck with this mixture. Sere whenever you are ready and enjoy.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Preparation Method: Chinese Roast Duck in the Oven
- 1 whole duck (about 4-5 pounds)
- 2 tablespoons of honey
- 2 tablespoons of maltose (or substitute with honey)
- 1 tablespoon of vinegar
- 1 teaspoon of five-spice powder
- 1 teaspoon of salt
- 4 cups of boiling water
- Prep the Duck:
- Begin by cleaning and drying the duck thoroughly. Use a paper towel to blot away any excess moisture.
- Boil Water:
- In a large pot, bring 4 cups of water to a boil.
- Blanch the Duck:
- Carefully ladle the boiling water over the duck. This process will help tighten the skin. Allow the duck to air-dry for about 30 minutes.
- Prepare the Glaze:
- In a small saucepan, combine the honey, maltose (or honey), vinegar, five-spice powder, and salt. Heat over low heat until everything is well mixed and the glaze has a slightly runny consistency.
- Glaze the Duck:
- Brush the glaze mixture evenly over the duck’s skin. Ensure that it’s thoroughly coated.
- Roasting Setup:
- Preheat your oven to 350°F (175°C). Place the duck on a roasting rack, breast-side up, in a roasting pan. Pour about 1 inch of water into the pan to catch the drippings and prevent smoking.
- Roasting Process:
- Roast the duck in the preheated oven for approximately 1.5 to 2 hours. Baste the duck every 30 minutes with the glaze from the pan. This will help create that mouthwatering crispy skin.
- Check for Doneness:
- The duck is done when the skin is crispy and amber, and the internal temperature reaches at least 165°F (74°C) in the thickest part of the thigh. If needed, you can broil the duck for a few extra minutes to achieve the perfect crispiness.
- Rest and Carve:
- Allow the duck to rest for about 15 minutes before carving. This will lock in the juices. Slice, serve, and enjoy your oven-roasted Chinese Traditional Roast Duck.
Tips for making Traditional Roast Duck
- Drying Is Key: Before roasting or using any cooking method, ensure your duck is thoroughly dry. This helps in achieving a crispy skin. Pat it down with paper towels and let it air-dry in the fridge for a few hours for even better results.
- Properly Season the Duck: Don’t underestimate the importance of seasoning. Rub your duck inside and out with a mixture of salt, five-spice powder, and other preferred seasonings. This will infuse flavor into the meat.
- Mind the Glaze: When preparing your glaze, make sure it’s well-mixed and has a slightly runny consistency. You want it to be easily spreadable to achieve that glossy, flavorful skin.
- Basting is a Must: To ensure the duck is evenly coated with the glaze and stays moist, baste it every 30 minutes. This is the secret to that mouthwatering flavor and crispy skin.
- Monitor the Temperature: Use a meat thermometer to keep an eye on the duck’s internal temperature. The ideal temperature for the thickest part of the thigh is 165°F (74°C).
- Rest Before Carving: Allow your perfectly roasted duck to rest for about 15 minutes. This locks in the juices and ensures a succulent experience when you carve and serve it.
- Scallion Pancakes: Serve thin, savory scallion pancakes to wrap slices of duck. The flaky texture and subtle onion flavor complement the rich duck meat.
- Hoisin Sauce: Offer hoisin sauce, along with thin pancakes or lettuce leaves. Your guests can create their own duck wraps, adding freshness with cucumber and scallions.
- Fried Rice: A side of fragrant fried rice, with peas and carrots, complements the duck’s rich flavors. It’s a classic Chinese pairing.
- Chinese Greens: Steamed bok choy or gai lan (Chinese broccoli) with oyster sauce makes a perfect vegetable side. The mild bitterness of these greens contrasts nicely with the duck.
- Jasmine Tea: A hot cup of jasmine tea provides a refreshing palate cleanser between bites, enhancing the flavors of the duck.
FAQs about Traditional Roast Duck
- Can I prepare the duck in advance? Yes, you can marinate the duck or prepare the glaze a day in advance. However, it’s best to roast it just before serving for the crispiest skin.
- How do I store leftovers? Leftover duck can be refrigerated for 2-3 days. Reheat in the oven for a few minutes to restore crispiness.
- Can I substitute maltose in the glaze? Yes, you can use honey as a substitute for maltose. The flavor will be slightly different but equally delicious.
- Why is my duck not crispy? Insufficient drying, uneven glazing, or inadequate basting can result in less crispy skin. Ensure you follow these steps carefully.
- What do I do if my duck is undercooked? If the internal temperature hasn’t reached 165°F (74°C), return it to the oven until it does. Avoid overcooking to keep the meat tender.
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.