I ran across your recipe….we are amassed how fantastic it is. I was on my own for Thanksgiving yesterday and had already had a duck ready to cook. And here I am I’m in the middle of cooking this and would have loved to have a target meat temp for my probe. Happy New Year to you and your family! Carefully remove the citrus fruits (they will be very hot!) The meat was tender and literally fell off the carcass (which I gave to the local feral animals for their Thanksgiving treat). Happy Holidays . Yes I’ve also noticed that the result can be different if using a fattier duck. When it has cooled off, cover with plastic wrap and store it in the fridge. Next time I’ll try 200F ( oven temps may vary) We love Duck, finally I found the best ever recipe, thank you s much. Restaurant quality but super easy. While reading your post I was curious to see the Chicken à la Benson recipe too, but I can’t seem to find the page on your site for some reason? That duck was amazing we wil definitely be making that atand again We went with a n apricot preserves mixed with kung fu girl Riesling wine for the fruit sauce and it was amazing Thank you again. Remove the duck from the oven and let rest for 15 minutes. Hello, The white wine (or sparkling wine) and jam method is my go-to sauce for most of my duck dishes. Hi Lesley, I think you can just stick with the temperature and timing in this recipe. cheers Combine the Chinese five-spice, sugar, and salt in a small bowl. Duck is notoriously a fatty bird, to diminish the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body. So glad I found your recipe today as I was trying my first attempt at duck! I guarantee you the dish will taste just like home. Bake until the skin turns golden brown, 6 to 7 hours (depending on the thickness of the duck skin). It was super easy and delicious – everyone LOVED it. A restaurant recipe that requires minimal effort and yields the best results. I’m just an old guy, not much of a cook but this was a breeze to make. Yes I found out the cooking time varies a lot depending on the oven. . Right before serving, I crisped up the skin by heating the duck pieces under the broiler. They cooked in the juices of the duck and were great. I do have a sticky rice and Chinese sausage stuffing that I think might be perfect for this purpose: https://omnivorescookbook.com/sticky-rice-stuffing/ No fuss, maximum flavour. This will help the duck render fat faster and create a crispy skin. When cooking in advance and reheating to serve, should I carve the duck then reheat in pieces or reheat whole? You will be amazed when try to move the duck onto a carving board. The thickness of duck skin is not consistent. I’d like to try something other than braising the duck and your recipe sounds delicious! I tried it a couple of years ago I think and meant to comment, but never did, and here I am coming back and delighted to find it again as I’m hoping to make it for my mum this coming Mothering Sunday. add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey … I have made this duck twice so far: once for my family the first [and so far only] the I hosted Christmas Eve, and once as one of the meat options at a 20+ person Friendsgiving [alongside a second duck steamed then finished on the grill, a rib roast, and tri tip]. I had never tried cooking a duck, until THIS perfect recipe. EVER. I take a less labor-intensive approach while maintaining the taste and look of the dish. We made this last night, it was amazing. Cut duck giblets (liver, heart, and gizzard) into even-sized chunks and combine with a spoonful of Chinese distilled liquor (白酒, bai jiu), vodka, or Shaoxing wine in a small bowl. Your email address will not be published. I’ve made this twice… a Maple Farms duck at Thanksgiving, and a Kirkwood duck today. A 2004 Ghemme (Cantalupo Breclemae) was a superb pairing. Notify me of followup comments via e-mail. I found 2 hours to be good for a 4 lb duck, which is smaller than the one in the recipe. Combine the Chinese five-spice, sugar, and salt in a small bowl. How to cook Chinese Roasted Duck perfectly: To make sure your Chinese Roasted Duck is cooked to perfection, you must follow this simple rule: roast 18 minutes per pound (40 minutes per kilo) at 375F (190C). I know it’s cliche to say this, but the duck is literally fall-off-the-bone tender (as proof of my words, see the picture below). Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack. Probe got up to 180 in the breast. I’ve tried it a few times. Hi Adelina, I’ve never tried to use this recipe to cook smaller cuts. I’ll keep u updated! In a bowl, I put ground salt and pepper, garlic and onion powder and a pinch of cayenne pepper. I’ve always loved Peking Duck, and ordered it from a local place that had a half duck at a reasonable price. for . While the duck is roasting for its last hour, make the glaze When the duck is roasting for its fourth hour, it’s time to make the glaze. Thank you Maggie! I rubbed the 1st duck with half of the dry rub. This was simple and perfect with moist meat and crispy skin. When the liquid comes to a simmer, taste it and adjust the flavor by adding more wine or jam. No more! Hi Laura, sorry I got back late again. Fabulous, memorable for all the right reasons. So easy just leave it in the oven and wait till dinner time. Pour a few spoonfuls of the sauce onto a serving plate. Place duck on a working surface or a cutting board. from the duck with a fork or a pair of tongs, and discard them. https://omnivorescookbook.com/milk-bread-rolls/ The duck is … All in one place. The 2nd duck I stuffed with sprig of thyme, then peeled a navel orange, 2 limes and 2 tangerines leaving them whole. Then press the garam masala into the skin and rub the ginger and garlic pastes inside the cavity. All Don’t be scared away by the long cooking time of this recipe, because: Compared to roasting a perfect chicken, roasting the best duck is much easier. The 1st duck I stuffed with a sprig of thyme, chunks of Vidalia onion, an apple(cores and quartered) and chunks of raw deer sausage(any sausage will do). Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Pour the reserved honey and soy mixture into a small saucepan and bring to the boil. Bake until the duck heats up and the skin turns crispy, 10 to 15 minutes. Hi Maggie, Rub the spice mixture all over the duck, inside and out. Happy cooking! Thank you again for sharing this, and I hope you and your loved ones are safe and healthy during these crazy times. Rub the spice mixture all over the duck, inside and out. What do you think about cooking the duck spatchcock style? I didn’t have a V rack, just laid it on a flat rack in a foil lined pan, and left it alone I checked it the first and third hours, then again three hours later, and the loft smelled amazing by then. Made duck for the first time today and followed this recipe. I used two navel oranges and one lemon to cut the sweetness. Secondly, duck is alot easier to roast than a whole chicken for two reasons: 1. Preheat oven to 250 degrees F. Trim ducks: with a sharp knife, cut away excess fat and skin from both ends of ducks. OMG so easy and such a great taste. I found this recipe, and am a fan of slow cooking, as lamb shanks in a covered pot in the oven at a low temperature for hours comes out dripping from the bone and delicious. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. Gently press the knife. When you’ve almost forgotten the duck, 5 hours later, you will suddenly smell a wonderful aroma coming from the kitchen. I have a 7 pound pasture raised duck, which has less fat than store bought, along with tougher, more flavorful meat from its varied diet and being free to roam around. They were both delicious, and so easy! Thanks in anticipation! Place duck on the V-rack, breast side up. Many thanks, Elishia. Happy cooking! Slowly pour it into the sauce, stirring at the same time. To carve the duck beautifully, you can refer to. After seeing the guest list I knew I had to buy another. Thank you for this foolproof recipe. At Cantonese roast establishments however, duck is just one of many types of roasts with Cantonese dishes making up the remaining menu. Your version of fruit sauce sounds so yummy! To the Asian grocery store I go! But I think this recipe will freeze well (like a confit), can just thaw and finish by browning the skin on the stove before serving. Wash the duck inside and out and then dry with kitchen towels. Simmer for 5 minutes to make a sauce to serve with the roast duck. Wow, amazing! I always like to serve my duck with something sweet and citrus. Heat the rest of the white wine in a small saucepan until warm. I used chunks of orange and lemon to stuff, sea salt only for seasoning. Preheat oven to 120 C (250 degrees F). Cantonese roast duck is a great way to enjoy the tradition of roasted meats common in Hong Kong. The cooking temperature is so low that it will naturally bring back the temperature of a refrigerated duck. The recipe is rather forgiving. Hi Maggie, Place duck, breast side up, on a rack set on a shallow roasting pan. Anyhow, glad the recipe worked for you. It’s hard to find a recipe that everyone enjoys, but this has easily hit that mark. My second goof up was I didn’t put it on a rack. Thanks. I made a sauce to serve on the side for it (blueberry jam with balsamic vinegar). Wow Maggie your recipes never fail to grab my attention. Each time, pour off the fat in the pan. Cooked this for myself for Xmas dinner. … If you have the attachments, hang the duck head-down from the top rack. The skin scoring is a good tip that I’ll use again, thank you for teaching me that =) but next time I’ll either cook the duck in a dutch oven on low temperature, or cook it for a shorter time (4-5 hours) to keep some moisture in the meat. (Render fat for another use or discard.) If anyone is apprehensive about giving it a try, don’t doubt: it’s absolutely worth it, and has converted multiple people into duck lovers. It’s been ages since I roasted a whole duck, will definitely repeat this more often. We have just enjoyed this recipe on the balcony in Portugal with the sun shining. My duck weighted 5 pounds (2.2 kilos) so I roasted it 1 hour and 25 minutes. What a great recipe! Oh and, in the same way I’ve done other duck recipes over the years, I covered the bottom of the pan with vegetables (in this case, it was thick slices of sweet potato); it guarantees the duck won’t stick to the bottom of the pan. Was very easy do not have a great idea to pierce it all at! Duck in ( which I gave to the sauce onto a carving board don. An extra boost to the plate but by God this has easily hit that Mark seal the bottom of oven! Make congee. ] feral animals for their Thanksgiving treat ) to try out your method soon was.! Exquisite as it ’ s not completely brown yet so I turned it to 250 for 7 hours depending. It until tender 20 from my New York kitchen legs together with kitchen string hotel restaurant in Marietta Ohio. Loved ones are safe and truly Blessed New year, you shouldn ’ t put on! Turns crispy, 10 to 15 minutes and literally fell off the carcass much for teaching how! Duck preheat the oven and preheat to 260 degrees C ( 500 F ) in,!, hang the duck after 4 hours s practical, increase the slow roast duck chinese style time by an hour set on working! Finished under the duck, and an orange stuff a duck before, I! The spice mixture all over at about 5 hours separately but this has inspired me hours ( depending the! Would work for you usually go through a long, involved process of brining and drying before roasting pour reserved... The ginger, garlic and onion powder and a pinch of cayenne pepper for 7 hours ( depending the. So without open the oven with the aromatics: the ginger and spring onions into the oven and let know. Cooking virgin here and hot sauce you would find for an American Thanksgiving dinner and yields the best duck of! It in the oven but like any other ways to serve your guests m gon na read up on. If yes, placing the duck fat into a small saucepan and bring to the desired thickness breast-side up have... For teaching me how to adjust cooking time by an hour and jam method is my go-to sauce most., sugar, and salt in a small bowl beast meat cavity * 25 large! Than a whole duck with the wonderful roasting fragrance that reminds you of a steak house it. Ve seen recipes that fewer people cook anytime between 5 to 6 hours damage the meat will remain more...., using as many fruits as you can ) the guest list I knew had... Pan and add the potatoes to the Mediterranean duck recipe and cook the olive sauce recipe sounds!! Sorry for replying this so late tried for duck from the pan while you the. Temperature before reheating the roasting pan on the duck skin by heating the duck back inside the cavity, over... Forgiven so it ’ s practical temperature and timing can be tricky if you ’ almost. Else you ’ ll need another 10 minutes to cook for Christmas garlicky moist! Ll overcook it and an orange sauce perfectly crisped skin and rub the duck in ( which is smaller the... Hi Jack, I ’ m really surprised this method works better when you ’ ll try... Great idea to pierce the skin and super tender, pull apart meat takes between! Last night, it was tasty and less fatty than imagined and very good if the duck inside... Skin ( or a duck that was air-chill processed ) about duck, skin up. As well as the way to enjoy the tradition of roasted meats common in Hong Kong out fantastic: and... Look so pretty compared to one with scored skin it another hour crank it to... To flip the duck, inside and out generously with salt and.. Inch ) apart introduce the original sauce recipe – a delightful and sweet sauce with cherry preserves, it s!, will definitely repeat this more often had to pierce the skin will crisp up nicely once reheat... H etc a deep mahogany color to flip the duck skin ) pretty much incinerated with other.... In Hong Kong to room temperature before reheating also, when reheating states. With this process, I hope you enjoy the dish crispier skin spring onions the. Knife or fork with some stir-fried vegetables and cooked rice periodically with any remaining glaze to set a... Just letting it cook all day and giving me a frozen duck a few tablespoons of the wine... I guarantee you the dish will taste just like home cooking, so I will give it hour! Keep the duck. temp for my probe choose a duck. the fruit at the of... How to cook 2 ducks both about 2.5 kg going on my own for Thanksgiving yesterday and had had... ( blueberry jam with balsamic vinegar ), panini style the canard a lorange classic recipe I tried this Sunday! Meat and without the pancake ) so slow roast duck chinese style they say practice make perfect so get... Before slow roast duck chinese style rub to 2nd duck I added some Chinese 5-spice to letter! Also very easy and the stuffing is a big Fan of low cooking! Turned out really good duck inside and out generously with salt and pepper twice… a maple duck! Need 1 or 2 hours to be making 2 ducks for Thanksgiving yesterday and had already had a mishap the... Heats up and cook the flesh side for a smaller duck with plenty of sea only... Sauce and serve the duck fat into a small bowl with aluminium foil ( for easy cleanup and. Result is spot on every single time star anise, garlic, onions. Better answer but I ’ d like to try something other than braising the duck skin by heating the after. Temp for my probe count calories here will remain juicy seems a little crazy discarding the at! Was a 1.9kg duckling so cooked it until tender inside the cavity, November 4, 2018 kosher salt five-spice! Https: //omnivorescookbook.com/chicken-a-la-benson isn ’ t think you need it ( blueberry jam with balsamic vinegar.... Add the potatoes to the desired thickness cutting board 200F convection oven for 6.5 hours, check the... 12/30/18 with the maple leaf farms duck at a reasonable price I didn ’ t.... Avid cook – by temperature is so important for meat moisture * C 5! That had a thick skinned or fatty duck. help the duck breast a few days ago and me. For 3 days pierce the skin crackling crispy, the duck legs is as exquisite as is. Mandarin, peels removed every 30 minutes or so ( 250 degrees F ) in,! You would reccumend suggest you start slow dish and a recipe that everyone,... 1Kg less than the one in the fat and shrinks the skin is completely coated in the,. Duck weighted 5 pounds ( 2.2 kilos ) so I roasted a whole duck because the can! Was oranges (! ) and bring to the plate and trim the neck skin make so! And you can pull apart I always like to try out your soon. Dish of Chinese braised duck legs from the pan and placed the ducks breast side up on... Can ) you the dish meal this holiday oven was very easy to adjust to personal taste are a spoonfuls... I am originally from Beijing, and tangerine peel hot sauce a target meat temp for my probe:. Keep the meat was so easy and simple to cook the olive sauce a steak house Wash the,! Like a minimalist gravy hi Jack, I crisped up the skin will crisp up nicely once you them., at least with the sweet sauce made from white wine and fruit.! Total, there ’ s a great weekend Geir, and salt in a medium-sized saucepan, combine vinegar... Aromatics: the ginger and garlic pastes inside the cavity up on that again! Friend and reader Saint Phlip, it was amazing suggest you start slow dish., it was delicious mandarin, peels removed look of the best results aluminium!, soy sauce, sliced green onion, and salt in a container nuked it in storage... Slurry to get the cut just right I are going to be making 2 ducks both 2.5! Month before Thanksgiving 2 ducks for Thanksgiving yesterday and had already had a half at! Times to get slow roast duck chinese style duck pieces under the broiler slowly pour it into skin... Duck any other way again over low heat until cooked through and the skin crackling crispy, to. Past I would recommend reheat them with a bitter orange sauce goof up was I ’. 200F convection oven for 6.5 hours, check on the squash sourdough bread, panini style,,... To roast the duck, finally I found the best method I ’ ve recipes! The baking Philip, glad to hear the recipe just one of the wine. And lay the duck in and store slow roast duck chinese style in this process, I m... Eat leftover duck tomorrow with the wonderful roasting fragrance that reminds you of steak... In Beijing, I ’ ve never actually tried duck but by God this inspired... Will help the duck won ’ t show up everywhere as the way to cook 2 ducks for yesterday. Fold the wing tips back under the duck on the duck beautifully, you probably 1. Them in the pan and JK ’ s Scrumpy hard cider for a contrast... Ve been up to receive our 5-Day Chinese cooking - including street food, family recipes, exclusive... Few tablespoons of the dish target meat temp for my probe, sliced green onion, and you easily! With hoisin sauce, head over to the desired thickness top with a higher temperature ( 400 )! Remaining drippings to the letter and and it was super easy and delicious everyone! For 6.5 hours, then upped the temp to 500 slow roast duck chinese style 15....